🍫 Super Moist Chocolate Cake with Chocolate Ganache
Rich, moist chocolate cake layered and covered in silky ganache, topped with chocolate chips and pearls for extra indulgence.
🧁 Ingredients
For the Chocolate Cake:
1¾ cups (220 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) boiling water or hot coffee (for deeper flavor)
For the Chocolate Ganache:
8 oz (225 g) semi-sweet chocolate, chopped
1 cup (240 ml) heavy cream
2 tbsp unsalted butter (optional, for shine and richness)
Optional Toppings:
Chocolate chips
Chocolate pearls or sprinkles
Extra melted chocolate for drizzling
👩🍳 Instructions
1. Bake the Cake
Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans.
In a large bowl, sift and whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat until smooth and well combined.
Gradually stir in the boiling water or hot coffee (batter will be thin—this is normal).
Pour evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool completely on a wire rack before frosting.
2. Make the Ganache
Place chopped chocolate in a heatproof bowl.
In a small saucepan, heat the cream until just simmering—do not boil.
Pour the hot cream over the chocolate and let sit for 1–2 minutes.
Stir gently until smooth. Add butter and mix until glossy.
Allow to cool slightly to reach a spreadable consistency.
3. Assemble the Cake
Place one cake layer on your serving plate. Spread a generous layer of ganache over it.
Top with the second cake layer. Pour ganache over the top, smoothing it across the surface and letting it drip slightly down the sides.
Decorate with chocolate chips, pearls, and melted chocolate drizzle, if desired.
🍴 Tips
For an ultra-moist texture, wrap the cooled cake layers in plastic wrap and refrigerate for a few hours or overnight before frosting.
Use coffee instead of water for enhanced chocolate flavor—it won’t taste like coffee.
You can also use this batter for cupcakes (bake 18–20 minutes).