Fudge Chocolate Cake Recipe

 

The most amazing, one bowl, best fudgy chocolate cake is so rich and decadent, with the perfect balance of fluffy and fudgy! Finished with an amazing ganache, this Best Fudgy Chocolate Cake is coming at you just in time for your Easter feast! A good chocolate cake recipe is so hard to come by, just like a good brownie recipe. There are always high hopes and promises of what you’re looking for, but the delivery can be opposite and sometimes less than what you’re craving.

Prep Time:25 min | Cook Time:25 min | Serves:12

 

Ingredients:

  • 2 cup(s)uncooked butternut squash, peeled, diced (about 10 oz)
  • 1⁄4 cup(s)water
  • 2 tspvanilla extract
  • 14 Tbsppowdered sugar (3/4 c plus 2 Tbsp)
  • 2⁄3 cup(s)all-purpose flour
  • 1⁄4 cup(s)unsweetened cocoa powder
  • 1⁄4 tspbaking soda
  • 1⁄8 tsptable salt
  • 1 1⁄2 ozbittersweet chocolate, finely chopped (70% cocoa)
  • 2 Tbsplight butter, stick-form, cut up
  • 1 largeegg(s)
  • 2 largeegg white(s)
  • 1⁄2 cup(s)crispy rice cereal
  • 2 Tbspmini chocolate chips
  • 1⁄2 tspsea salt, coarse variety (or to taste)

 

Directions:

    1. Preheat oven to 350°F. Line 8-inch square baking pan with nonstick aluminum foil (or coat with cooking spray if you prefer).
    2. Combine squash and water in a microwavable bowl; cover with vented plastic wrap or wax paper. Microwave on High until squash is fork-tender, 8 minutes. Mash squash with a potato masher or large spoon; stir in vanilla and cool until lukewarm (place in refrigerator to cool faster).
    3. Meanwhile, sift together powdered sugar, flour, cocoa, baking soda and table salt into a medium bowl.
    4. Combine bittersweet chocolate and butter in a small microwavable bowl; cover with wax paper. Microwave on Medium (50% power) until chocolate softens and butter begins to melt, 15 seconds; stir until smooth.
    5. Stir melted chocolate into squash until blended; beat in egg and egg whites by hand. Gently fold in flour mixture just until blended.
    6. Pour batter into prepared pan and spread into an even layer; sprinkle top with cereal, chocolate chips and sea salt. Bake until a toothpick inserted in center comes out with just a few moist crumbs clinging to it, 25 minutes; cool completely on rack. Remove foil from pan; cut into 12 equal pieces.

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