Raspberry Ganache Fudge Cake Recipe

Skill Level: Intermediate

Makes: 12 to 16 slices

Nutrition Facts Per Serving
Serving Size: 1 of 14 servings
Calories: 1039
Total Fat: 53g
Saturated Fat: 24g
Carbohydrates: 134g
Dietary Fiber: 7g
Sugar: 98g
Protein: 13g
Cholesterol: 86mg
Sodium: 404mg

Ingredients

For the Fudge Cake:

3 cups granulated sugar
3 cups all-purpose flour
1 1/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup vegetable oil
1 cup buttermilk
1 cup hot water
1 tablespoon vanilla extract

For the Ganache:

1 1/2 pounds milk chocolate, chopped and melted
1 cup heavy cream
1 cup raspberry jam
1 teaspoon raspberry extract (optional)

For the Glaze:

1 pound milk chocolate, chopped and melted
2/3 cup heavy whipping cream
Fresh raspberries, chocolate shavings, and powdered sugar for decoration

Instructions

Build your heat source. Preheat a campfire or charcoal grill until you have hot coals.
Prepare your Dutch oven. Coat a 12-inch Dutch oven with nonstick spray. In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt. In another bowl, whisk eggs, oil, buttermilk, hot water, and vanilla. Pour the wet ingredients into the dry and whisk until smooth and thin, about 2 minutes. Place 8 hot coals under the Dutch oven and 16 on the lid. Bake until a toothpick comes out mostly clean and the edges pull away from the pan, about 50 minutes. Cool 10 minutes, then invert the oven onto a wire rack to release the cake. Let cool to room temperature and slice the cake horizontally (dental floss works well).
Make the ganache filling. In a bowl, combine the melted chocolate, heavy cream, and raspberry jam, stirring until thick and spreadable. Add raspberry extract if using. If the mixture is too stiff, loosen with a splash of cream or milk. Spread over the bottom cake layer and top with the second layer, cut side down.
Prepare and pour the glaze. Stir the melted chocolate and heavy cream until glossy. Pour over the assembled cake, allowing the glaze to drip down the sides. Garnish with fresh raspberries, chocolate curls, and a dusting of powdered sugar if desired.

Baking Note: This recipe is formulated for high elevations (around 5,000 feet); at lower elevations you may need to adjust leavening amounts.

This recipe is provided by a professional chef or culinary expert and has not been home-tested.