How about this almost individual chocolate fudge cake for Valentine’s Day celebration? This is a very easy and simple recipe which was adapted from Liz at That Skinny Chick Can Bake…when I saw this cake on her I knew I had to bake it…although the cake has a dense texture it is moist…and yes, very easy to put together as Liz mention.
I used 2 small pans, round and heart shape, both 6-inch…of course you can use a bigger pan and double the recipe…as it is on the original recipe.
½ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon baking soda
¼ cup butter, melted and warm
⅓ cups brown sugar
½ teaspoon vanilla
¼ cup hot water
4 ounces semisweet chocolate, finely chopped
½ cup heavy cream
½ tablespoon sugar
Fresh strawberries or raspberries
Preheat the oven to 350F. Grease the bottom of 2 5-inch round cake or heart shape or line it with parchment.
In a small bowl, shift flour, baking soda, salt and cocoa, whisk to combine. In a medium bowl, combine the melted butter and brown sugar, add the egg and vanilla. Stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened.
Pour the hot water over the batter, stir just gently until batter is smooth, do not over mix.
Pour the batter into the prepared pans. Bake about 20 minutes or until a toothpick inserted into center of cake comes out clean.
Cool on rack for 5 to 10 minutes. Remove from pan and let the cakes cool on the wire rack, remove the parchment if used.
Place the chocolate in a small heatproof bowl. In a small saucepan or small bowl if using microwave, heat cream to a simmer.
Pour the hot cream over the chocolate and stir gently until the chocolate is completely melted and smooth. Add sugar and whisk to combine.
Pour the warm ganache over the cake and use a spatula to spread it from the top of the cake and down to the sides. Make sure the ganache is set before dusting the cake with confectioner’s sugar and garnishing with strawberries or raspberries.