Big Mountain Chocolate Fudge Cake from Black Angus Steakhouse features rich, dense chocolate fudge cake layers topped with silky chocolate ganache and whipped cream, offering a decadent and indulgent dessert experience.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Whisk
- 8-inch or 9-inch round cake pans (2)
- Parchment paper
- Wire cooling rack
- Saucepan (for ganache)
- Offset spatula
- Serrated knife (for leveling)
- Cake turntable (optional)
- Piping bag (for whipped cream)
- Cake server or palette knife
Ingredients
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
- For Chocolate Ganache:
- 1 1/2 cups (255g) semi-sweet chocolate chips
- 1 cup (240ml) heavy cream
- 2 tablespoons unsalted butter
- For Whipped Cream:
- 1 cup (240ml) heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Using high-quality semi-sweet chocolate chips is crucial for the ganache to achieve a smooth and rich texture. Whole milk provides moisture and tenderness to the cake, so avoid substituting with lower-fat alternatives. Boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor and ensuring a moist crumb. When whipping cream for the topping, chilling both the cream and equipment will help you achieve stiff peaks faster. Your Big Mountain Chocolate Fudge Cake copycat menu will capture the same decadence found at Black Angus Steakhouse by paying attention to these ingredient details.
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line cake pans with parchment paper.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, milk, oil, and vanilla extract until combined.
- Add wet ingredients to dry ingredients and mix until smooth.
- Gradually add boiling water to the batter, mixing until well incorporated.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For ganache: Heat heavy cream and butter in saucepan until just simmering.
- Pour hot cream over chocolate chips in a bowl.
- Let sit 2 minutes, then stir until smooth and glossy.
- Let ganache cool until thickened but spreadable.
- For whipped cream: Beat heavy cream, powdered sugar, and vanilla extract with mixer until stiff peaks form.
- Level cake layers with serrated knife if needed.
- Place one cake layer on serving plate or turntable.
- Spread a layer of ganache over first layer.
- Top with second cake layer.
- Spread remaining ganache over top and sides of cake using offset spatula.
- Chill until ganache is set.
- Pipe or dollop whipped cream on top of cake.
- Slice and serve.
Substitution
The Big Mountain Chocolate Fudge Cake from Black Angus Steakhouse copycat recipe calls for specific ingredients like semi-sweet chocolate chips and whole milk, but you can substitute dark chocolate or milk chocolate chips depending on your flavor preference. If you don't have whole milk on hand, using buttermilk or a mixture of milk and a tablespoon of vinegar or lemon juice can help maintain the cake's moisture and tenderness. Vegetable oil is recommended for a moist texture, but melted coconut oil or light olive oil are good alternatives without compromising flavor. When making the ganache, use a heavy cream substitute like half-and-half or evaporated milk, though the texture may be slightly less creamy. Your whipped cream can be stabilised by adding a bit of cream cheese or gelatin if you want it to hold longer during serving or decoration.
Tips
Ensure parchment paper is cut precisely to fit the 8-inch or 9-inch cake pans for easy cake removal and clean edges. When adding boiling water to the batter, pour slowly while mixing to avoid splattering and to maintain a smooth texture. Let ganache cool until it thickens to a spreadable consistency, or it may run off the cake; chilling afterward helps it set perfectly. You can use a serrated knife to level your cake layers evenly, ensuring a professional look and stable layering.
Nutritions
Big Mountain Chocolate Fudge Cake from Black Angus Steakhouse is rich in carbohydrates, primarily from all-purpose flour and granulated sugar, providing your body with energy. The dense chocolate fudge and semi-sweet chocolate ganache add significant amounts of fats and sugars, contributing to the cake's indulgent flavor and texture. Eggs and whole milk supply protein and essential nutrients like calcium, while heavy cream in the ganache and whipped topping increases saturated fat content. You should enjoy this dessert in moderation due to its high calorie density and sugar levels.
Storage
Store your Big Mountain Chocolate Fudge Cake in an airtight container or cover it tightly with plastic wrap to maintain moisture and prevent it from drying out. Keep the cake refrigerated, especially to preserve the integrity of the chocolate ganache and whipped cream toppings, and consume within 3 to 4 days for optimal freshness. Before serving, allow the cake to sit at room temperature for about 15-20 minutes to enhance its rich, fudgy texture.
Variation or Alternatives
You can substitute brewed espresso or strong coffee for the boiling water to deepen the chocolate flavor in the cake batter. For a richer texture, try replacing half of the vegetable oil with melted butter. Use dark chocolate chips instead of semi-sweet in the ganache for a more intense cocoa taste. If you want a dairy-free option, coconut cream can replace heavy cream for both the ganache and whipped topping.
Allergies
The Big Mountain Chocolate Fudge Cake contains common allergens such as eggs, dairy (milk, butter, heavy cream), and wheat (all-purpose flour), which may trigger allergic reactions in sensitive individuals. Your exposure to semi-sweet chocolate chips could also pose a risk if you are allergic to soy lecithin, often used as an emulsifier in chocolate products. Always check ingredient labels carefully and consult with your healthcare provider if you have any food allergies before consuming this dessert.
Why this recipe?
Big Mountain Chocolate Fudge Cake from Black Angus Steakhouse is beloved for its rich, velvety texture and intense chocolate flavor, delivering a decadent dessert experience. The cake features layers of moist chocolate cake generously coated with creamy fudge frosting, topped with a drizzle of chocolate sauce for added indulgence. Many appreciate its perfect balance of sweetness and deep cocoa taste, making it an irresistible treat for chocolate lovers. Trying to make this copycat recipe allows you to recreate this restaurant-quality dessert at home, impressing guests and satisfying your chocolate cravings with a familiar favorite.