There are so many different types of chocolate cakes. When I was young, My mum used to make chocolate fudge cake that made us kids go crazy.
It was so moist and gooey and chocolatey that I remember sitting on the table and moulding my slice of cake into a basket or any other thing like it was play dough.
And then eating it :-/
Hey, I was a kid and it was fun!!!!
I have made fudge cake again, many times and never get tired of it. I once wanted to bake it again for my parents anniversary but didn't have any yogurt at home, which is one of the main ingredients in the cake. I could have waited till I went out to buy some but I really really wanted to bake at that moment, and I only wanted it to be a yummy, moist chocolate cake.
Anyway, I set about searching the internet for a good recipe and came across the Hershey's website which has the most gorgeous recipes!!! One of the recipes was for a 'Perfectly Chocolate' chocolate cake. The recipe was too simple only required the basic ingredients that everyone keeps at home.
After doing my excited jig, I ran down to the kitchen and quickly began baking.
About an hour later, the cake was ready. It was so quick and easy that I was a bit skeptical about what it would taste like.
After making a ganache and whipping it up into a mousse, I iced the cake and it was ready to be served!!
The cake was fantastic.
I can't describe how soft and moist and chocolatey it turned out and I would totally recommend anyone to bake it. The great thing is, it isn't dense and doesn't feel very heavy, which is why its great. You don't need to worry about the frosting making it too sweet.
I haven't made fudge cake ever since I found this recipe :-/
They do taste different, this cake is light while the fudge cake is dense.
I usually choose to bake this cake, not only because of the results but also because you don't need to worry about it going off to quickly (because of the yogurt) in the summer- unless of course you use the mousse or ganache frosting- you should probably then store it in the fridge.
Just a couple of weeks ago I used the same recipe for tiny cupcakes that I made for Eid. This time I reduced the baking time from around 30-35 minutes to 20 minutes.
I was really really pleased with the results and so was my taste tester :-)
|This is what it looks like on the inside!!|