Super Moist Chocolate Cake with Perfect Chocolate Ganache

Cake Ingredients:

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

1/2 tsp salt

1 cup milk

1/2 cup oil

2 large eggs

1 tsp vanilla extract

1 Nescafe stick (2 grams coffee)

1 cup hot water (very hot)

Chocolate Ganache Ingredients:

200 grams dark chocolate, finely chopped

200 ml heavy cream

2 tbsp unsalted butter

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.

Chocolate Melt:

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!