Easy Fudge Cake with Ganache Icing

Easy Fudge Cake with Ganache Icing

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This Easy Fudge Cake with Ganache Icing is the best chocolate cake I’ve tasted and very easy to make. It’s loaded with fudgy chocolate, using a chocolate cake mix and instant chocolate pudding mix, as well as miniature chocolate chips and a silky Ganache icing.

(Post modified with new photos on 3/21/22.)

Serving Fudge Cake with Ganache for our Anniversary

It’s a chocolate-lovers dream. Believe me, I know. I’ve been making this cake for our annual Anniversary dessert for years now. Our daughters come to expect it every February!

 

Ingredients for Easy Fudge Cake with Ganache Icing

Ingredients for this Recipe

  • miniature semi-sweet chocolate chips
  • 2-layer chocolate cake mix
  • instant chocolate pudding mix
  • large eggs (4 of them)
  • sour cream
  • vegetable oil
  • cold water
  • heavy whipping cream
  • sliced almonds

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Line Baking Pans with Waxed Paper

Grease and flour two 9-inch round baking pans. Or you may cut out circles of waxed paper to fit the cake pans and insert them into the pans. Spray edges with cooking spray. 

I like to use waxed paper inserts when baking layer cakes to ensure that my cake will easily release from the pans.

 

Prepare the Cake

In a large mixing bowl, mix together the chocolate cake mix, dry pudding mix, large eggs, sour cream, vegetable oil and water on low speed until moistened. Increase speed to medium and continuing beating for two minutes.

Add Mini Chocolate Chips to Cake Batter

Using a rubber spatula, fold in 1 cup of the miniature semisweet chocolate chips.

Spoon batter into prepared pans. Bake in preheated oven for 30-35 minutes until wooden toothpick inserted in center comes out clean.

Cool Cake Layers on Wire Rack

Cool pans on wire racks for 10 minutes. Using a butter knife, loosen the cake from sides of pans and carefully invert onto racks, If necessary, remove waxed paper inserts from the bottom of the cakes. Cool cakes completely.

 

Make the Ganache Icing

Place remaining cup of miniature semisweet chocolate chips in a microwaveable bowl. Pour heavy whipping cream over it.

Microwave on high for 30-40 seconds. Stir and repeat for 30 seconds until chocolate is completely melted and mixture is smooth. Let stand 15-20 minutes to thicken.

Spoon Ganache Icing between Layers and on Top

Place one cake layer on serving plate. Top with 1/3 of the chocolate ganache and smooth to the edges. Add the second cake layer. Pour remaining ganache over the top and let it drape over the edge. Smooth icing along the edges with a cake decorating knife as desired.

Icing Sides of Cake Option

As an alternative to decorating, you may also choose to ice the sides of the cake. Simply divide the ganache icing into thirds, using 1/3 between layers, 1/3 for sides, and the last third for the top.

Garnish with almonds. Cover and store in refrigerator.

This cake’s flavor and texture improves when stored overnight in the refrigerator.

Refrigerate Cake for a Cold, Delicious Dessert - Serve with Whipped Cream

This recipe will serve 18 people. It is very chocolaty and rich, so you’ll want to slice pieces pretty thin. Add a dollop of whipped topping and serve with a glass of icy milk! Delicious!

See more Cake Recipes Here. Browse Chocolate Recipes Here. View Desserts Here.

 

Recipe for Easy Fudge Cake with Ganache

Easy Fudge Cake with Ganache Icing

This cake is the best chocolate cake I've tasted in years and very easy to make. Try it. I'm sure you'll be delighted!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Cake Mix Recipes, Layer Cakes, Miniature Semi-Sweet Chocolate Chips
Prep Time: 25 minutes
Cook Time: 38 minutes
Cooling Time:: 1 hour 30 minutes
Total Time: 2 hours 33 minutes
Servings: 18

Equipment

KitchenAid Mixer
Rubber Spatula
9" Cake Pans
Glass Cake Stand

Ingredients

  • 2 cups miniature semi-sweet chocolate chips divided
  • 1 package 2-layer chocolate cake mix with pudding
  • 3.9 oz instant chocolate pudding
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup cold water
  • 1 cup heavy whipping cream
  • 2 tablespoons sliced almonds

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
    Grease and flour two 9-inch round baking pans. Or you may cut out circles of waxed paper to fit the cake pans and insert them into the pans. Spray edges with cooking spray. I like to use waxed paper inserts when baking layer cakes to ensure that my cake will release from the pans.

Prepare the Cake

  • In a large mixing bowl, mix together the chocolate cake mix, dry pudding mix, large eggs, sour cream, vegetable oil, and water on low speed until moistened. Increase speed to medium and continuing beating for two minutes.
  • Using a rubber spatula, fold in 1 cup of the miniature semisweet chocolate chips.
  • Spoon batter into prepared pans. Bake in preheated oven for 30-35 minutes until wooden toothpick inserted in center comes out clean.
  • Cool pans on wire racks for 10 minutes. Using a butter knife, loosen the cake from sides of pans and carefully invert onto racks, If necessary, remove waxed paper inserts from the bottom of the cakes. Cool cakes completely.

Make the Ganache Icing

  • Place remaining cup of semisweet chocolate chips in a microwaveable bowl. Pour heavy whipping cream over it.
  • Microwave on high for 30-40 seconds. Stir and repeat for 30 seconds until chocolate is completely melted and mixture is smooth. Allow to cool for 15-20 minutes to thicken.
  • Place one cake layer on serving plate. Top with 1/3 of the chocolate ganache and add the second cake layer. Pour remaining ganache over top and let it drape over the edge. Garnish with sliced almonds. Cover and store in refrigerator. Makes 18 servings.

Notes

*This cake's flavor and texture improves when stored overnight in the refrigerator.

Nutrition

Calories: 426kcal | Carbohydrates: 38g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 320mg | Potassium: 298mg | Fiber: 3g | Sugar: 23g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg
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