Fudgy Chocolate Cake Recipe

Prepare oven and pan

Preheat the oven to 170°C (340°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Lightly butter the sides and dust with cocoa powder, tapping out excess.

Melt chocolate and butter

Place 300 g chopped chocolate and 200 g butter in a heatproof bowl set over a pan of barely simmering water (double boiler). Stir until completely melted and smooth. Remove from heat and let cool slightly, about 5 minutes.

Combine eggs and sugar

In a separate large bowl, whisk together 4 whole eggs and 220 g granulated sugar until blended and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with an electric mixer). Stir in 2 tsp vanilla extract.

Incorporate chocolate

Pour the melted chocolate-butter mixture into the egg-sugar mixture in a thin stream, stirring constantly until fully combined and uniform in color.

Add dry ingredients

Sift together 75 g all-purpose flour, 30 g cocoa powder, and 1 tsp fine sea salt. Gently fold the dry ingredients into the chocolate-egg mixture until just combined and no streaks remain. Do not overmix; batter will be dense and fudgy.

Bake

Pour batter into prepared springform pan and smooth the top. Bake in preheated oven for 28–35 minutes, until the edges are set and a thin crust forms on top but the center still looks moist and slightly jiggly when the pan is gently shaken. A toothpick inserted in the center may come out with moist crumbs.

Cool

Remove cake from oven and let cool on a wire rack for 15 minutes. Run a knife around the pan edge to loosen, then release the springform ring. Allow the cake to cool completely to room temperature (about 1–1.5 hours) before applying ganache so the ganache sets properly.

Heat cream

Place 240 ml heavy cream in a small saucepan over medium heat and warm until it just begins to simmer and small bubbles form at the edges (do not boil). Remove from heat.

Make ganache

Place 240 g chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 2–3 minutes to soften the chocolate. Gently whisk from the center outward until smooth and glossy. Add 30 g butter and 1 tbs corn syrup (if using) and whisk until incorporated and shiny. Let the ganache cool until slightly thickened but still pourable, about 15–20 minutes at room temperature.

Glaze the cake

Place the cooled cake on a wire rack set over a baking sheet to catch excess ganache. Pour ganache over the center of the cake, using a spatula to gently coax it to the edges and allow it to drip down the sides evenly. Use any remaining ganache to smooth the top. Refrigerate the glazed cake for 20–30 minutes to set the ganache slightly before adding the coconut cream.

Prepare coconut cream

Chill a can of full-fat coconut milk overnight. Open the can and scoop out the solidified coconut cream into a chilled bowl, leaving the watery liquid behind (reserve for smoothies). Add 2 tbs confectioners' sugar and 1 tsp vanilla extract.

Whip

Using a hand mixer or whisk, whip the coconut cream until light and fluffy with soft peaks, about 1–2 minutes. Chill briefly if it becomes too soft.

Top the cake

Remove the cake from the refrigerator. Spoon or pipe dollops of coconut whipped cream over the center of the ganache-topped cake, leaving some ganache visible at the edges for contrast.

Finish and serve

Sift 1 tsp unsweetened cocoa powder over the coconut cream and scatter a pinch (about 1/4 tsp) flaky salt over the ganache if using. Slice with a hot, clean knife (wipe between cuts) and serve. Store leftovers refrigerated for up to 3 days; bring to room temperature before serving for best texture.