The Best Double Chocolate Fudge Cake

Ingredients

• 11/4 cup sugar (250 g)
• 2 large eggs
• 2 tsp vanilla extract (10 ml)
• 1 cup milk (240 ml)
• 1/2 cup neutral oil (120 ml)
• 11/2 cups all-purpose flour (190 g)
• 1 cup cocoa powder (100 g)
• 11/2 tsp baking soda (7 g)
• 11/2 tsp baking powder (7 g)
• 1 tsp salt (5 g)
• 1 tsp instant espresso powder (3 g)
• 1 cup hot coffee/water (240ml)
• 31/2 cups of batter in each pan
• 13/4 cups heavy cream (420 g)
• 6 egg yolks
• 1/4 cup sugar (50 g)
• 14 oz dark chocolate (397 g)
• 4 tbsp butter (56 g)
• 1/2 tsp salt (3 g) heat the
• 3 hrs) ( if your cremeux gets too thick warm up in 5 second intervals until it’s the correct consistency) spread between cake layers (for the cream)
• 2 1/4 cups heavy cream (540g) (for the cream)
• 17.25 oz chocolate (489g) pour hot heavy cream over chopped chocolate and let sit 2 minutes. stir until smooth. let it cool until thick and spreadable, then frost the cake. to assemble cut each cake in half spread the crèmeux between each cake layer. i also spread a thin layer over the top and sides before frosting with ganache once the filling sets slightly, frost the cake with ganache and decorate as desired #chocolate #fudge #cake #recip (for the cream)

Instructions

1. Mix the eggs and sugar until combined
2. And oil and whisk until smooth
3. In a seperate bowl sift dry ingredients together then add to wet and mix until fully combined
4. Pour hot coffee into the mixture and mix until smooth ( it should be thin ) bake at 350•f for 25-30 mins
5. ) let cakes cool completely chocolate cremeux
6. In a bowl whisk the egg yolks and sugar
7. Slowly pour the hot cream into the yolks while whisking
8. Return everything to the saucepan and cook over low heat until it slightly thickens and coats the back of a spoon
9. Pour the hot mixture over the chopped chocolate and let sit 1 minute
10. Add butter and use an immersion blender to completely blend the mixture
11. ( you can also use a whisk just make sure to mix rly well ) let the crèmeux cool until it thickens to a pudding-like consistency