Decadent Fudge Chocolate Cake: A Rich and Indulgent Dessert Experience

Serving: Serve this fudge chocolate cake with a side of whipped cream or a scoop of ice cream for the ultimate dessert experience. It’s also delicious on its own, rich enough to be the star of the show.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days if you prefer a firmer texture.
Freezing: You can freeze this cake by wrapping each slice individually in plastic wrap and placing them in a freezer-safe container. It will keep for up to 3 months. Thaw at room temperature before serving.
Variants:

Mint Chocolate Fudge Cake: Add 1/2 tsp of peppermint extract to the cake batter and top the cake with a layer of mint chocolate ganache for a refreshing twist on this classic.
Espresso Chocolate Fudge Cake: Add 1 tbsp of instant espresso powder to the dry ingredients for a rich, coffee-flavored enhancement to the chocolate.
Vegan Fudge Chocolate Cake: Substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg), use almond milk instead of whole milk, and swap the butter for vegan butter in both the cake and ganache.
FAQ:
Q: Can I make this cake ahead of time?
A: Yes, the cake can be made a day ahead. Store the cooled cake in an airtight container, and frost it with ganache just before serving.

Q: Can I use a different type of chocolate for the ganache?
A: Yes, you can use milk chocolate or dark chocolate for the ganache, depending on your preference. Dark chocolate will give a richer flavor, while milk chocolate will make the ganache sweeter.

Q: Why is the batter thin?
A: The batter is intentionally thin to create a moist, fudgy cake. The boiling water helps to intensify the chocolate flavor and results in a tender, melt-in-your-mouth texture.