Super Moist Chocolate Cake with Chocolate Ganache
Ingredients:
For the Cake:
2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (60g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup (240ml) freshly brewed hot coffee
For the Chocolate Ganache:
1 cup (2 sticks) unsalted butter, cut into cubes
2 cups (240g) semi-sweet chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. You can also line the bottoms with parchment paper for easier removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Gradually pour in the hot coffee while mixing on low speed. The batter will be thin.
6. Divide the batter evenly between the prepared baking pans.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. While the cakes are cooling, prepare the ganache. Place the chocolate chips in a heatproof bowl.
10. In a small saucepan, heat the butter over low heat until melted and smooth.
11. Pour the melted butter over the chocolate chips and let it sit for a few minutes.
12. Gently whisk the mixture until smooth and glossy. If it's too thick, add a teaspoon or two of heavy cream to thin it out.
13. Once the cakes are completely cool, frost the top of one layer with a generous amount of ganache. Top with the second cake layer and frost the entire cake with the remaining ganache.
14. Let the ganache set for at least 30 minutes before slicing and serving. Enjoy!