Moist Chocolate Cake
A rich, indulgent chocolate cake with an ultra-moist crumb and glossy ganache frosting. Perfect for birthdays, holidays, or any chocolate craving.
Ingredients
For the Cake:
- 2 cups 250g all-purpose flour
- 2 cups 400g granulated sugar
- ¾ cup 75g unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup 240ml whole milk
- ½ cup 120ml vegetable oil
- 1 cup 240ml warm water or coffee
- 1 tbsp vanilla extract
For the Ganache:
- 300 g dark chocolate chopped or chips
- 1 cup 240ml heavy cream
- 2 tbsp butter optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Sift flour, sugar, cocoa, baking powder, baking soda, and salt into a bowl.
- Add eggs, milk, oil, and vanilla. Beat 2 minutes until smooth.
- Stir in warm water or coffee; batter will be thin.
- Pour into pans and bake 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes 10 minutes in pans, then remove to wire racks to cool completely.
- Heat cream until simmering; pour over chocolate and let sit 2 minutes. Stir until smooth. Add butter if desired.
- Spread ganache between layers, on top, and sides.
Notes
- Coffee intensifies the chocolate flavor; use water for a milder taste.
- For a lighter crumb, swap ½ cup flour with cake flour.
- Cakes can be baked ahead, wrapped, and frozen for up to 2 months.