SUPER MOIST CHOCOLATE CAKE WITH GANACHE
For the Chocolate Cake
Dry Ingredients:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
Wet Ingredients:
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 cup brewed coffee (hot, strong – enhances chocolate flavor)
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Instructions for Cake:
1. Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans (or two 8-inch pans).
2. Mix Dry Ingredients:
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until combined (about 2 minutes).
4. Add Coffee & Water:
Slowly stir in the hot water and coffee. The batter will be thin – that’s what makes it moist.
5. Bake:
Divide the batter evenly into the pans and bake for 30–35 minutes or until a toothpick comes out clean.
6. Cool:
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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For the Chocolate Ganache
Ingredients:
1 cup heavy cream
8 oz (226g) semi-sweet or dark chocolate (chopped or chips)
1 tablespoon butter (optional, for shine)
Instructions:
1. Heat Cream:
In a small saucepan, heat the cream until just beginning to simmer.
2. Pour Over Chocolate:
Pour hot cream over chopped chocolate. Let sit for 1–2 minutes.
3. Stir:
Stir until smooth and glossy. Add butter if desired and stir to melt in.
4. Cool Slightly:
Let the ganache sit at room temperature for 10–15 minutes to thicken slightly before pouring.
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To Assemble:
1. Layer the cakes with a light spread of ganache in between.
2. Stack the layers and pour ganache generously over the top, allowing it to drip down the sides.
3. Chill for 10–15 minutes to set or serve warm for a glossy finish.
