A well-made moist chocolate cake is widely loved for its rich and indulgent flavor.
The combination of high-quality cocoa, a perfect balance of wet and dry ingredients, and the addition of a luscious chocolate ganache makes this cake a decadent treat.
The moist texture ensures that every bite is soft and tender, while the chocolate ganache adds an extra layer of richness.
A deep chocolate flavor is sure to satisfy any chocolate lover’s cravings. Whether you enjoy it on its own or with a scoop of vanilla ice cream, this moist chocolate cake is bound to be a delicious and delightful dessert. Enjoy!
Chocolate Cake Recipe (Super Moist!)
Enjoy your incredibly moist and decadent chocolate cake! The combination of the rich cocoa flavor and the moist texture makes this cake an irresistible treat for chocolate lovers.
Ingredients
For the Cake:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup whole milk at room temperature
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Dry Ingredients:In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, sugar, and salt. Whisk the ingredients until well combined.
- Mix Wet Ingredients:In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Add Boiling Water:Stir in the boiling water to the batter. The batter will be thin, but that's okay – it contributes to the cake's moisture.
- Bake the Cake:Pour the batter evenly into the prepared cake pans.Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Make the Chocolate Ganache:While the cake is baking, prepare the chocolate ganache. In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time, until smooth. Set aside to cool.
- Cool and Frost:Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.Once the cakes are completely cooled, spread a layer of chocolate ganache on top of one cake layer.Place the second cake layer on top and cover the entire cake with the remaining ganache.
- Optional: Decorate:Optionally, you can decorate the cake with additional chocolate shavings, sprinkles, or a dusting of cocoa powder.
- Slice and Serve:Slice and serve the moist chocolate cake. It's best enjoyed at room temperature.