Ingredients:

  • 250g all-purpose flour
  • 400g granulated sugar
  • 75g Dutch-processed cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 240g full-fat sour cream
  • 120ml vegetable oil
  • 2 tsp vanilla bean paste
  • 240ml hot brewed coffee
  • 340g semi-sweet chocolate (60% cacao), finely chopped
  • 300ml heavy whipping cream
  • 30g unsalted butter, softened
  • 1 tbsp light corn syrup

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your pans. Note: Using parchment rounds on the bottom prevents the fudge base from sticking.
  2. Sift 250g flour, 400g sugar, 75g cocoa, 2 tsp baking powder, 1.5 tsp baking soda, and 1 tsp salt. Mix until the color is a uniform dusty brown.
  3. Whisk 2 large eggs, 240g sour cream, 120ml oil, and 2 tsp vanilla bean paste in a separate bowl.
  4. Combine the wet and dry ingredients slowly. Whisk until no large lumps remain.
  5. Pour in 240ml hot coffee. Stir gently until the batter is thin and glossy.
  6. Divide batter between pans and bake for 35 minutes until a toothpick comes out with a few moist crumbs.
  7. Cool the cakes in the pans for 15 minutes. Note: This prevents the delicate structure from collapsing during the transfer.
  8. Heat 300ml heavy cream until simmering, then pour over 340g chopped chocolate. Let sit for 5 minutes before whisking into silk.
  9. Stir in 30g softened butter and 1 tbsp corn syrup. Whisk until the ganache is mirror shiny.
  10. Pour ganache over the cooled cakes. Let it drip naturally down the sides for a stunning look.