Super Moist Chocolate Cake with Rich Chocolate Ganache 😋😍
Ingredients
For the Cake:
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup whole milk (room temperature)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
For the Chocolate Ganache:
• 1 cup heavy cream
• 8 oz semi-sweet chocolate (chopped or chips)
• 1 tbsp unsalted butter (optional, for extra shine)
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Instructions
1. Make the Cake Batter:
• Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
• In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together eggs, granulated sugar, brown sugar, milk, oil, and vanilla until smooth.
• Gradually mix the dry ingredients into the wet ingredients until just combined.
• Stir in the boiling water. The batter will be thin—that’s what makes it moist!
2. Bake the Cake:
• Divide the batter evenly between the prepared pans.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Ganache:
• Heat the cream in a saucepan over medium heat until it begins to simmer (don’t let it boil).
• Pour hot cream over the chocolate in a heatproof bowl. Let sit 2–3 minutes.
• Stir until smooth and glossy. Add butter if desired, and let it cool slightly until spreadable.
4. Assemble the Cake:
• Place one cake layer on a serving plate. Spread ganache over the top.
• Add the second layer and cover the top and sides with more ganache. Smooth it out with a spatula.
5. Finish & Serve:
• Decorate with chocolate curls, sprinkles, or fresh berries if desired.
• Let the ganache set at room temperature for 30 minutes before slicing.
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Tip: This cake gets even better the next day. Store covered at room temp or refrigerate for longer shelf life.