Moist Chocolate Cake

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Moist Chocolate Cake

Rich, Fudgy, and Incredibly Decadent

This Moist Chocolate Cake is every chocolate lover’s dream come true — ultra-soft, perfectly rich, and deeply chocolatey. It’s the kind of dessert that melts in your mouth with every bite. Whether you enjoy it plain or draped in a glossy chocolate ganache, this cake is pure indulgence from start to finish.

Why You’ll Love This Cake

  • Super moist and tender texture thanks to the oil and hot coffee.
  • Easy to make with simple pantry ingredients.
  • Versatile and elegant, perfect for birthdays, holidays, or any chocolate craving moment.
  • Pairs perfectly with dark, milk, or white chocolate ganache.

Ingredients

For the Chocolate Cake

  • 2 cups (240 g) all-purpose flour
  • 2 cups (200 g) sugar
  • ¾ cup (75 g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon instant coffee powder
  • 1 cup (235 ml) milk
  • ½ cup (118 ml) canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (235 ml) hot water

For the Chocolate Ganache

  • 500 g (17.6 oz) semi-sweet chocolate, finely chopped or in chips
  • 2 tablespoons (28 g) unsalted butter
  • 1 cup (250 ml) heavy cream

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).
Line a 9-inch round cake pan (or two 8-inch pans) with parchment paper and lightly grease the sides.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and instant coffee powder. Set aside.

3. Combine the Wet Ingredients

In another bowl, whisk the eggs, oil, milk, and vanilla extract until smooth and well blended.

4. Make the Coffee Mixture

Bring 1 cup of water to a boil. Add the instant coffee and stir until dissolved.
The hot coffee enhances the depth of the chocolate flavor — it won’t make the cake taste like coffee, but it brings out that rich, dark cocoa taste.

5. Combine Everything

Add the wet ingredients to the dry ingredients and mix gently until just combined.
Pour in the hot coffee mixture and stir slowly until the batter is smooth. Do not overmix — this helps keep your cake soft and airy.

6. Bake

Pour the batter into your prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. Make the Chocolate Ganache

Place the chopped chocolate and butter in a large bowl.
In a small saucepan, heat the cream over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate and butter. Let it sit for 2–3 minutes, then stir gently until smooth and glossy.
Cover with plastic wrap and let it cool at room temperature until slightly thickened.

8. Assemble and Serve

Once the cake has cooled, slice it horizontally in half (optional) and spread some ganache between the layers.
Pour the remaining ganache over the top, letting it drip naturally down the sides.
Allow the ganache to set before slicing.

Tips for Perfect Results

  • For a deeper flavor, use Dutch-processed cocoa powder.
  • You can substitute the milk with buttermilk for an even softer crumb.
  • If you prefer a lighter ganache, use milk chocolate instead of semi-sweet.
  • This cake keeps beautifully — store it covered at room temperature for up to 3 days or refrigerate for up to a week.

Serving Ideas

Serve this cake as-is for a rich chocolate experience, or top it with whipped cream, fresh berries, or a dusting of cocoa powder. It’s also perfect alongside a cup of coffee or a glass of cold milk.

 

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