Grand Ghirardelli Fudge Cake
Submitted by robert e
Grand Ghirardelli fudge cake: a deeply chocolate two-layer cake made with premium cocoa for fudgy crumb and rich flavor. Bakery-quality chocolate cake from your home oven.
YIELD
16 servingsPREP
20 minCOOK
35 minREADY
2½ hrsThis chocolate cake leans on the all-in-one mixer method, which has been delivering reliable bakery-style results in home kitchens since the 1960s. Everything goes into the bowl in two stages, gets beaten thoroughly, and bakes into two tender, fudgy layers ready for chocolate buttercream.
The cocoa is the star, and using a premium one (Ghirardelli, Valrhona, or Guittard all work) makes a real difference. Cheaper cocoa produces dusty, one-note chocolate flavor; high-quality cocoa delivers the deep, complex chocolate you taste in expensive bakery cakes.
The technique looks simple but it’s deliberate. The first one-minute mix on low combines the dry ingredients evenly. Then everything else goes in at once and gets a high-speed three-minute beating. That extended whip is what creates the cake’s signature fine, even crumb. Don’t shortcut the timing.
Line the pans with parchment in addition to greasing. Chocolate cakes are notoriously prone to sticking, and the parchment guarantees clean release every time.
Frost with chocolate buttercream, ganache, or your favorite chocolate frosting. The cake is rich enough to handle whipped cream as a lighter option, but most fans want the full chocolate-on-chocolate experience.
Pro Tips
- Sift the cocoa with the other dry ingredients to prevent lumps.
- Bring eggs and milk to room temperature before mixing for the best emulsion.
- Don’t open the oven during the first 25 minutes. The cake can collapse.
- Cool the layers completely before frosting. Warm cake melts buttercream into a slumping mess.
Variations
- Add 1 teaspoon of espresso powder to deepen the chocolate flavor without adding coffee taste.
- Substitute buttermilk for the milk for a tangier, more tender crumb.
- Stir in 1 cup of mini chocolate chips for chocolate-on-chocolate texture.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Measure the 6 dry ingredients into large mixer bowl.
Mix on low 1 minute to combine. Add remaining ingredients, all at once.
Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes.
Spread into 2 parchment lined or greased and lightly floured 9 by 1½ inch round cake pans.
Bake at 350~F for 30 to 35 minutes; cool 5 minutes.
Remove layers and cool on racks.
When completely cool, frost with Chocolate Butter Cream Frosting.
Comments
Really dry!
Works well for me, the moisture was just right, maybe you like more moist. Try to add more milk, I think it will help.
I used 2 1/2 Lactaid Milk by Kirkland,1 cup Kerry Gold butter and a regular betty crocker cake box instead of other ingredients. If you're using a new oven they tend to burn or dry cakes. I used spray butter, baked my cake in 9x13 glass. 29 minutes 250 then 20 mins 300. Poke until stick is dry. It turned out soft and moist.
The recipe on the cocoa bag is different than this one. It has no water and has 1-1/3 cups milk. Milk will have more fat.