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allrecipe4u | Gourmet Recipe Card
Source: allrecipe4u

Eggless Rich Chocolate Fudge Cake with Ganache

Recipe by Priya Sharma • Cuisine: Desserts

Ultra-moist, deeply chocolatey eggless sponge cloaked in a glossy dark chocolate silk ganache.

Eggless Rich Chocolate Fudge Cake with Ganache
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Yield
8 Servings

Ingredients

  • 1.75 cups All-purpose flour (Sifted)
  • 0.75 cup Unsweetened Dutch cocoa powder (High quality dark cocoa)
  • 1.25 cups Granulated sugar (Sweetener)
  • 1.5 teaspoons each Baking powder & Baking soda (Leavening agents)
  • 1 cup Buttermilk or Warm milk + 1 tbsp vinegar (For tender crumb)
  • 0.5 cup Vegetable oil (For long-lasting moisture)
  • 1 cup Hot freshly brewed coffee (Deepens chocolate notes)
  • 200 grams Dark chocolate (55-70%) (For ganache)
  • 200 ml Heavy whipping cream (For ganache glaze)

Instructions

1
Sift Dry Ingredients
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake tin with parchment paper. In a large bowl, sift together all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and a pinch of fine salt.
* Tip: Sifting removes cocoa lumps and aerates the dry mix.
2
Combine Wet Ingredients
In another bowl, whisk together buttermilk (or warm milk with 1 tbsp vinegar), vegetable oil, and pure vanilla extract until emulsified.
* Tip: Buttermilk creates a tender, velvety crumb.
3
Incorporate Hot Coffee
Pour the wet ingredients into the dry bowl and whisk until just combined. Slowly pour in 1 cup of hot freshly brewed espresso or coffee. Whisk gently until a smooth, thin, glossy batter forms.
* Tip: The batter will be quite runny, which is completely normal.
4
Bake to Springy Perfection
Pour batter into prepared pan and bake for 32 to 36 minutes until a skewer inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
* Tip: Do not frost until the cake is 100% cool to the touch.
5
Ganache Crown
Heat cream until steaming (do not boil) and pour over finely chopped dark chocolate. Let rest for 2 minutes, then whisk from center outward until smooth and glossy. Pour over the cooled cake, allowing silky ribbons to drape down the sides. Chill for 30 minutes before slicing.
* Tip: Room temperature ganache sets into a gorgeous fudge layer.
Chef's Secret Tip: Hot brewed coffee does not make the cake taste like coffee - it chemically enhances and deepens the chocolate notes. Do not skip it!
Calories: 360 kcal
Protein: 6g
Carbs: 46g
Fats: 18g
Fiber: 4g
Find more delicious tested recipes at allrecipe4u • Printed on 2026-11-02