Chocolate Fudge Cake
Ingredients
- 2/3 cup unsalted butter
- ¾ cup cocoa powder
- ⅓ cup + 1 tablespoon canola oil
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1¼ cups sour cream
- ½ cup whole milk
- Sprinkles, for garnish
GANACHE
- 1¼ cups heavy cream
- 1⅔ cups dark chocolate chips
- 1 tablespoon unsalted butter
1. Add butter to the CleanCrisp™ Glassware and place in the BOTTOM POSITION. Press the MICROWAVE button and melt butter in 20 second increments.
2. Whisk in the cocoa powder, oil, sugars and eggs until combined. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then add the dry ingredients into the cocoa mixture and mix until just combined. Add the sour cream and milk and mix until smooth. Spread the batter evenly and clean up the sides with a spatula, as needed.
3. Place the CleanCrisp™ Glassware in the TOP POSITION. Press the FUSIONCRISP button. Turn the dial to set microwave time to 15:00 minutes. Press the AIR FRY button, turn dial to 5:00 minutes. Press dial to begin cooking.
4. When 3 minutes remain in air frying, check cake for doneness (a skewer inserted into the center will come out clean). When cooking is complete, use oven mitts to remove the CleanCrisp™ Glassware from the unit, cover with plastic wrap to keep in the moisture. Let cool completely.
5. To prepare the ganache, add heavy cream to a large microwave safe bowl and place it in the unit.
6. Press the MICROWAVE button and turn to dial 2:00 minutes, then press dial to begin cooking. When cooking is complete add chocolate and butter to the heavy cream and mix until smooth and set aside.
7. Once the cake has cooled, spread the ganache over the cake and garnish with sprinkles and serve.