Lion House Pantry Sinful Fudge Cake

I love The Lion House Pantry!  All the food is SO good!  Do you know there is a website for the Lion House Pantry?  On that website there are not only recipes for some of the delicious food but tutorials to take you through each step  This Fudge Cake is not only decadent, but easy to make!
Here is the recipe:

Sinful Fudge Cake

Ingredients:

10 oz. (10 squares) semi-sweet chocolate or 1 3/4 cups semi-sweet chocolate chips (I used chocolate chips)

½ cup butter (1 stick)

¼ cup cake flour, stirred before measuring (I didn't have cake flour so I put 1 1/2 tsp. cornstarch in bottom  of 1/4 cup measuring cup. Then I filled the rest of the cup with flour.  It worked out well. 

½ cup sugar

3 eggs

½ cup whipping cream

2 tsp. butter

Method:

Oven temperature: 400-degrees. Butter or spray with pan release a 9-inch pan (for easier removal of cake line the bottom of pan with parchment paper , spray the parchment with pan release)then dust with granulated sugar set aside. In a heavy saucepan, over medium heat, melt 4 oz. chocolate (3/4 cup if using chocolate chips) and ½ cup butter stirring constantly. Remove from heat. In a large bowl combine cake flour, sugar and eggs. Mix together until well blended. With mixer on high speed pour in the chocolate mixture. Continue beating on high for 5 minutes until batter is light in color. Scrape down sides of bowl often. Pour batter into prepared pan.

Bake for 15-20 minutes or until a toothpick inserted comes out clean.  The cake will fall when it's taken from the oven.  Don't be alarmed, it's supposed to do that.  I found out AFTER I baked the cake that I used an 8" round pan.  I needed to cook mine a little longer.  The top got a little brown.

Allow to cool 10 minutes. Loosen sides with a knife. Invert onto cooling rack over a sheet of waxed paper. Allow to cool.   I did use parchment paper and it came out of the pan without a problem.

Ganache

In a saucepan, boil whipping cream 1 minute, stirring. Remove from heat. Stir in remaining chocolate and butter. Leaving the cake on the cooling rack spread the ganuche over the top of cake spreading it to the edges and allow to it to drape over the sides (or spread it evenly on the sides if you don’t like the drape look). Allow chocolate to set 30 minutes. Using a spatula place cake on a serving plate.

The original picture on the website has sugared raspberries around the cake.  I didn't have raspberries so I used strawberries instead.

This cake is rich and very chocolatey.  My family loved it!

To see the tutorial, go here.

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