Super Moist Chocolate Cake with Chocolate Ganache
Introduction
Indulging in a slice of Super Moist Chocolate Cake with Chocolate Ganache is one of life’s simple pleasures. This cake is rich, chocolatey, and incredibly moist, thanks to a special combination of ingredients. Topped with silky chocolate ganache, it’s a dessert that’s perfect for any occasion, from birthdays to casual dinners.
Why Make This Recipe
This recipe is great for several reasons. Firstly, it’s simple to make, and you don’t need any fancy equipment. Secondly, the cake stays moist for days, so you can enjoy a slice whenever you want. Finally, the chocolate ganache adds an extra layer of flavor and elegance. If you love chocolate, this cake will quickly become a favorite!
How to Make Super Moist Chocolate Cake
Making this delicious cake is easy. Just follow the simple steps below, and you’ll be enjoying a mouthwatering dessert in no time!
Ingredients:
- 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
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (chopped or chocolate chips)
- 1 tablespoon unsalted butter (optional)
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, 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.
- 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.
- 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.
- 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.
- 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.
How to Serve Super Moist Chocolate Cake
Slice your cake into generous pieces and serve it on a plate. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. This cake can be enjoyed warm or at room temperature, depending on your preference.
How to Store Super Moist Chocolate Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to let it come to room temperature before serving for the best taste and texture.
Tips to Make Super Moist Chocolate Cake
- Make sure to properly measure your ingredients for the best results.
- Use high-quality chocolate for the ganache to enhance the flavor.
- Allow the cake to cool completely before frosting to prevent the ganache from melting.
- For an added kick, you can add a swirl of coffee to the batter.
Variation
If you want to mix things up, try adding nuts or chocolate chips to the batter for extra texture. You can also substitute the chocolate ganache with a cream cheese frosting for a different flavor profile.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day in advance and store it in an airtight container.
Q: What can I use instead of eggs?
A: You can substitute eggs with applesauce or mashed bananas in this recipe.
Q: Can I freeze the cake?
A: Yes! Wrap the cooled cake layers tightly in plastic wrap and store them in the freezer for up to three months. Thaw before serving.
Enjoy making and sharing this delightful Super Moist Chocolate Cake with Chocolate Ganache!
