Super Moist Chocolate Cake with Chocolate Ganache

If you’re in the mood for a rich and decadent dessert, look no further than this Super Moist Chocolate Cake with Chocolate Ganache. This cake is everything you want in a chocolate dessert: soft, sweet, and absolutely delicious. Topped with a shiny chocolate ganache, it is perfect for birthdays, celebrations, or simply a treat for yourself.

Why Make This Recipe

This recipe is a must-try for chocolate lovers. Not only is it simple to follow, but it also yields a cake that stays moist for days. The combination of boiling water (or hot coffee) with the other ingredients creates an incredibly fluffy texture. Plus, the chocolate ganache adds an extra layer of richness that makes this cake irresistible. You’ll impress your friends and family with your baking skills!

How to Make Super Moist Chocolate Cake with Chocolate Ganache

Ingredients:

2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (75g) unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup (240ml) whole milk (or buttermilk for extra richness)
1/2 cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup (240ml) boiling water (or hot coffee for enhanced flavor)
1 1/2 cups (9 oz/250g) semi-sweet chocolate chips or chopped chocolate
3/4 cup (180ml) heavy cream
1 tbsp unsalted butter (optional for extra shine)

Directions:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until combined. Carefully stir in the boiling water (or hot coffee). The batter will be thin, but this ensures a moist 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 the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil. Remove from heat and pour the hot cream over the chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until the chocolate is completely melted and smooth. If desired, stir in the butter for extra shine. Allow the ganache to cool slightly until it thickens but is still pourable.
Assemble the cake by placing one cake layer on a serving plate or cake stand. Spread a thin layer of ganache over the top. Add the second cake layer on top. Pour the ganache over the top, allowing it to drip down the sides. Smooth the ganache with an offset spatula for an even finish or leave it with natural drips for a rustic look. Tips: Bake the cake layers a day in advance and serve with whipped cream or ice cream. Store in an airtight container.

How to Serve Super Moist Chocolate Cake

Serve this cake on its own or with a side of whipped cream or ice cream. It’s perfect for birthday parties, holidays, or any special occasion. For an extra touch, add fresh berries or a sprinkle of powdered sugar on top.

How to Store Super Moist Chocolate Cake

Keep the cake in an airtight container at room temperature for up to 3 days. If you want to store it for a longer time, you can refrigerate it. Just be sure to let it come to room temperature before serving, as it tastes best when it’s fresh.

Tips to Make Super Moist Chocolate Cake

Use high-quality cocoa powder and chocolate for the best flavor.
Don’t skip the boiling water or hot coffee; it makes the cake incredibly moist.
Allow the cakes to cool completely before frosting to prevent the ganache from melting.
For an extra special touch, you can add a layer of whipped cream between the cake layers.

Variation

For a twist on this classic recipe, try adding nuts, such as walnuts or pecans, to the batter for added texture. You can also use a different type of chocolate, like dark chocolate or white chocolate, for the ganache.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost.
Can I use a different type of flour?
All-purpose flour is best for this recipe, but you could try substituting with cake flour for a lighter texture. Just remember to adjust the measurements.
What should I do if the ganache is too thick?
If your ganache thickens too much after cooling, you can gently reheat it in the microwave or on the stovetop until it is pourable again.

Enjoy creating this Super Moist Chocolate Cake with Chocolate Ganache, and get ready to delight your taste buds!