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Introduction:
There’s nothing quite like a slice of rich, velvety chocolate cake to satisfy a sweet tooth. This Super Moist Chocolate Cake with Perfect Chocolate Ganache is a decadent dessert that takes your love for chocolate to the next level. With its fluffy texture, intense chocolate flavor, and the glossy, silky ganache that coats the top, it’s the ideal treat for birthdays, celebrations, or just a sweet indulgence. The secret to its moistness lies in the perfect balance of ingredients and the careful preparation method that keeps the cake tender and full of flavor. Get ready to indulge in a slice of chocolate heaven!
Ingredients:
For the Cake:
1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder (preferably Dutch-processed)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (for extra moisture)
For the Chocolate Ganache:
1 cup heavy cream
8 oz semisweet or bittersweet chocolate, chopped
1 tablespoon unsalted butter (optional for extra sheen)
Directions:
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper for easier removal).
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add Wet Ingredients
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix everything together until the batter is smooth and fully combined. The batter will be fairly thin, but that’s what contributes to the cake’s moist texture.
Step 4: Add Boiling Water
Carefully pour in the boiling water and stir until the batter is smooth again. The boiling water thins the batter even more, which helps create a moist, tender cake.
Step 5: Bake
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 6: Make the Ganache
While the cakes cool, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (but not boil). Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2-3 minutes. Stir until smooth and glossy. For an extra shiny finish, add the butter and stir until fully melted and incorporated.
Step 7: Assemble the Cake
Once the cakes have cooled completely, place one layer on a serving platter. Pour a generous amount of ganache over the top, letting it drip down the sides. Add the second layer of cake, and pour the remaining ganache over the top. Use a spatula to spread it evenly across the surface. Allow the ganache to set before serving.
Serving and Storage Tips:
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