Easy Fudge Cake with Ganache Icing
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 on 2/3/23.)
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!
This recipe is always delicious, but it is especially so after it has been refrigerated for 24 hours. At that point, it’s quite excellent. It’s a chocolate-lover’s dream made with four types of chocolate ingredients–fudge cake mix, chocolate pudding mix, mini semi-sweet chocolate chips, and a chocolate ganache that is to die for. Just writing this makes me want to make one. And it is February!
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Ingredients for Easy Fudge Cake with Ganache Icing
(See the full recipe at the bottom of this post.)
The Chocolate Cake
- 2-layer chocolate cake mix
- instant chocolate pudding mix
- large eggs (4 of them)
- sour cream
- vegetable oil
- cold water
- miniature semi-sweet chocolate chips
Ganache Icing
- 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.
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.
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 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.
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.
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.
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!
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Easy Fudge Cake with Ganache Icing
Equipment
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.
It really is that good! I made this for my husband for Valentine’s Day. The two of us managed to eat this whole cake over about a week’s time, it was that good. And it stayed moist the whole time!
Yes! My husband is not that fond of chocolate desserts, but he likes this cake because of the almonds! I’m so glad that you’ve enjoyed this cake as much as we do. Thank you for sharing!