This recipe was created at high-altitude (5,000 ft). It may be necessary to adjust the leavening at lower altitudes. (You need more at lower altitudes.) A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and, therefore, cannot make representation as to the results.
Ingredients
Fudge Cake:
- 3 cups sugar
- 3 cups all-purpose flour
- 1 1/4 cups cocoa
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 cup hot water
- 1 tablespoon vanilla
Ganache:
- 1 1/2 pounds milk chocolate, chopped and melted
- 1 cup heavy whipping cream
- 1 cup raspberry jam
- 1 teaspoon raspberry flavoring, optional
Glaze Ingredients:
- 1 pound milk chocolate, chopped and melted
- 2/3 cup heavy whipping cream
- Fresh raspberries, chocolate curls and powdered sugar, for garnish
Directions
Preheat a fire or a charcoal grill. Let the fire or grill burn out to coals.
Spray a 12-inch Dutch oven with cooking spray. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, combine eggs, oil, buttermilk, water, and vanilla. Pour the liquid ingredients into the dry ingredients. Stir with wire whisk until well mixed, about 2 minutes. Batter will be runny. Place 8 coals under the Dutch oven and 16 coals on the lid, bake in Dutch oven about 50 minutes, or until cake starts to pull away from the sides of the pan. Allow to cool for about 10 minutes. Remove cake from Dutch oven by placing cooling rack on top of Dutch oven and flipping oven over. Remove Dutch oven. Cool cake. When completely cool, cut into 2 layers. You can use dental floss to cut the cake.
Make ganache by combining all ganache ingredients in a medium-sized bowl. Stir until well mixed. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk. Spread onto cut layer. Top with other layer, cut side down.
Make glaze by combining melted chocolate with whipping cream. Drizzle over top of cake and allow to run down sides. Garnish with fresh raspberries and chocolate curls. Sprinkle with powdered sugar, if desired.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 11 reviews
By jocat18
on March 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made the raspberry ganache filling portion of this recipe. I already had a chocolate cake that I made in the oven and needed the filling. I found that the filling was thin and made way too much for a 9-inch layer cake. The filling was delicious, but if I would have attempted to use the entire batch, the cake would be much too rich.
I recommend the filling, but if you're using it for a 9-inch layer cake and ONLY putting it in the middle, cut the recipe at least in half!
By pandalen_12813046
Laguna niguel, 43
on August 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was the best cake I ever made!
By aghini
brewster, NY
on July 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
BEST. CHOCOLATE. CAKE. RECIPE.EVER. SERIOUSLY.
Read all 11 reviews