This dessert is a **Super Moist Chocolate Cake with Perfect Chocolate Ganache**, and it's a chocolate lover's dream—rich, fluffy layers of chocolate cake covered in glossy ganache and topped with chocolate chips and pearls.
Here’s the full recipe in English:
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### **Super Moist Chocolate Cake with Chocolate Ganache**
#### **Ingredients**
**For the chocolate cake:**
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water or hot coffee
**For the chocolate ganache:**
- 8 oz (225 g) semi-sweet chocolate, chopped
- 1 cup (240 ml) heavy cream
- 2 tbsp unsalted butter (optional, for shine)
**Optional toppings:**
- Chocolate chips
- Chocolate pearls or sprinkles
- Extra melted chocolate drizzle
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### **Instructions**
1. **Bake the cake:**
- Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) cake pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Carefully stir in hot water or coffee (batter will be thin).
- Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
2. **Make the ganache:**
- Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl.
- Let sit for 1 minute, then stir until smooth. Stir in butter if using.
- Let cool slightly to thicken before spreading.
3. **Assemble the cake:**
- Place one cake layer on a plate. Spread ganache over the top.
- Add second layer, then pour ganache over the entire cake, letting it drip down the sides.
- Decorate with chocolate chips, pearls, and a drizzle of melted chocolate if desired.