Moist Chocolate Cake Recipe
A rich and moist chocolate cake topped with a smooth chocolate ganache frosting, perfect for any occasion.
Ingredients
- 2 cups 250g all-purpose flour — spooned and leveled for accuracy
- 2 cups 400g granulated sugar — white sugar for sweetness and structure
- ¾ cup 75g unsweetened cocoa powder — Dutch-process for deeper flavor
- 1½ teaspoon baking powder — helps the cake rise
- 1½ teaspoon baking soda — reacts with the cocoa for tenderness
- 1 teaspoon salt — balances the sweetness
- 2 large eggs — room temperature for best mixing
- 1 cup 240ml whole milk — adds richness
- ½ cup 120ml vegetable oil — keeps the crumb soft
- 1 cup 240ml warm water or coffee — enhances chocolate intensity
- 1 tablespoon vanilla extract — rounds out the flavor
- 300 g dark chocolate chopped or chips — at least 60% cocoa for depth
- 1 cup 240ml heavy cream — for a smooth texture
- 2 tablespoon butter optional — adds shine and silkiness
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, warm water (or coffee), and vanilla. Mix until smooth.
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat heavy cream until just simmering, then pour over chopped chocolate. Stir until smooth. Add butter if using.
- Let ganache cool slightly, then spread over the cooled cake layers.
Notes
- Use room temperature ingredients for even mixing.
- For extra moisture, brush cakes with simple syrup before frosting.
- Store cake in an airtight container at room temperature for up to 3 days.