Super Moist Chocolate Cake with Perfect Chocolate Ganache

Instructions

For the Cake

Preheat Oven and Prepare Pan

Preheat your oven to 180°C (350°F).

Grease and flour two 9-inch round cake pans or line them with parchment paper.

Prepare Dry Ingredients

In a large bowl, sift together 1 3/4 cups all-purpose flour, 2 cups white sugar, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.

Mix Wet Ingredients

In another bowl, whisk together 1 cup milk, 1/2 cup oil, 2 large eggs, and 1 tsp vanilla extract until well combined.

Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Dissolve Coffee

Dissolve the stick of Nescafe (2g coffee) in 1 cup of very hot water. Add this coffee mixture to the cake batter and mix until smooth.

Bake

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Chocolate Ganache

Heat Cream

In a small saucepan, heat 200 ml of heavy cream over medium heat until it starts to simmer. Do not boil.

Melt Chocolate

Place 200 grams of finely chopped dark chocolate in a heatproof bowl.

Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.

Gently stir the mixture until the chocolate is completely melted and smooth.

Add Butter

Stir in 2 tbsp of unsalted butter until fully incorporated and the ganache is glossy.

Cool and Use

Let the ganache cool slightly until it thickens to a spreadable consistency.

Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.

Allow the ganache to set before slicing and serving the cake.

Enjoy your super moist chocolate cake with perfect chocolate ganache!