Super Moist Chocolate Cake with Chocolate Ganache Recipe
Ingredients:
For the Chocolate Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 cup whole milk (room temperature)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate (chopped or chocolate chips)
1 tablespoon unsalted butter (optional, for a glossy finish)
Instructions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, granulated sugar, brown sugar, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the boiling water. The batter will be thin, but this is normal.
Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Stir in the butter for extra shine, if desired. Let the ganache cool slightly until it thickens to a spreadable consistency.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of ganache evenly over the top.
Add the second cake layer and spread ganache over the top and sides of the cake. Smooth it with a spatula for a sleek finish.
Decorate and Serve:
Garnish with chocolate curls, sprinkles, or fresh berries for an extra touch.
Allow the ganache to set at room temperature for 30 minutes before slicing.