Sure, here’s a recipe for a super moist chocolate cake with a perfect chocolate ganache.
Super Moist Chocolate Cake
Ingredients:
- Dry Ingredients:
- 1¾ cups (220g) all-purpose flour
- 1¾ cups (350g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- Wet Ingredients:
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water (or hot coffee for enhanced chocolate flavor)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round baking pans or line them with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
- Combine Ingredients:
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Carefully add the boiling water (or hot coffee) to the batter and stir until smooth. The batter will be thin, but that’s okay.
- Bake:
- Pour the batter evenly into the prepared pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Perfect Chocolate Ganache
Ingredients:
- 8 oz (227g) semi-sweet or dark chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tbsp unsalted butter (optional, for extra shine)
Instructions:
- Heat Cream:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour Over Chocolate:
- Place the chopped chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate and let it sit for about 2-3 minutes to melt the chocolate.
- Stir to Combine:
- Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- If using, stir in the butter until fully incorporated.
- Cool:
- Let the ganache sit at room temperature for about 10-15 minutes until it thickens slightly but is still pourable.
Assembly:
- Level the Cakes:
- Once the cakes are completely cool, level them with a serrated knife if necessary to create a flat surface.
- Add Ganache:
- Place one cake layer on a serving plate or cake stand.
- Pour some of the ganache over the top, spreading it evenly with a spatula.
- Place the second cake layer on top and pour the remaining ganache over the top, letting it drip down the sides.
- Decorate:
- Smooth the ganache over the top and sides of the cake with an offset spatula for a polished look.
- Let the ganache set at room temperature or in the refrigerator before serving.
Enjoy your super moist chocolate cake with perfect chocolate ganache!