Chocolate fudge cake with whipped chocolate ganache

My sister told me that she doesn’t like chocolate cake, because it’s dry and dense, I was shocked, because in my experience, my chocolate cake is not always dry and dense.

So I told her that I will make chocolate cake for her, and I’m sure that she will love it. Actually it depends on the recipe, and how it kept. Cake made with butter will firm and dry in the refrigerator, or cool weather, because the butter will firm up as the weather cool. So, I decided to make her a cake and serve her on the day it made ^^, and hope she will love it.
I make Chocolate fudge cake with whipped chocolate ganach, rich chocolate cake with delicious frosting, the texture of the cake is soft and moist, actually you can add more moistness by sprinkle with simple syrup if you like (add some spirit into the syrup will be great).
I use only 60% chocolate for this ganache because my nephew doesn’t like bitterness from high percentage chocolate, and I think the taste is very good too, ^^. For the filling, if you want you can use the ganache for the filling too, by making 1 and a half recipe of the ganache.
The result that I got from my sister is “Delicious”, and now she believed me that chocolate cake is delicious too.

Chocolate fudge cake

Make 15 cm cake

35g ………………………. Cocoa powder
60ml …………………….. Boiling water
35ml …………………….. Whole milk
2 …………………………… Eggs
115g ………………………. Self-raising flour or (cake flour with 1/2tsp of baking powder)
1tsp ………………………. Baking powder
100g ……………………… Unsalted butter (soft)
185g ……………………… Granulated sugar
……………………………… A pinch of salt
Filling
……………………………… Jam of your choice (or you can use whipped chocolate ganache)
Frosting: Whipped chocolate ganache
130g ……………………… Dark chocolate
120g ……………………… Whipping cream
15g ……………………….. Glucose syrup
20g ……………………….. Butter (soft)

Preheat the oven to 180°C

Line the 15 cm pan with baking paper.

Sift the flour and the baking powder together

Mix the cocoa powder with boiling water then add milk, stir until fully combine.

Beat the butter with the granulated sugar and salt until fluffy and light in color, add egg and beat until combine.

Pour half of the flour mixture into the bowl and fold to combine.

Pour cocoa powder and milk mixture into the bowl, fold to combine, then add the rest of the flour, fold to combine.

Pour the batter into the prepared pan and smooth the top.
Bake for 45-50 minutes or until the top of the cake spring back when touch lightly.
Let the cake cool in the pan for 30 minutes.

Let it cool completely on the wire rack, then cut into 2 layers.
Spread the jam over one layers then place another layer on top.

Make the ganache:
Put the chocolate in the bowl, boil the whipping cream with glucose syrup, then pour into the chocolate wait for 1 minutes, then stir lightly until the chocolate melted, add the butter, wait for 1-2 minutes until butter started to melt, stir lightly until combine.
If the weather is hot, refrigerate the ganache for 30 minutes or 1 hour before whipping.
Whip the ganache until soft peaks formed and use the ganache to cover the cake.

Chocolate fudge cake with whipped chocolate ganache