Description

This Super Moist Chocolate Cake is rich, decadent, and topped with a silky smooth chocolate ganache. Made with cocoa powder, whole milk, and boiling water, this cake is ultra-soft and fudgy, perfect for birthdays, celebrations, or whenever you crave homemade chocolate goodness!

Ingredients

Scale

For the Cake:

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Ganache:

1 cup heavy cream
8 oz semisweet chocolate, chopped
2 tablespoons butter

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Instructions

Step 1: Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
Reduce speed to low and slowly mix in boiling water. The batter will be thin—this is normal!

Step 2: Bake the Cake

Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Chocolate Ganache

In a small saucepan, heat heavy cream over medium heat until just simmering (do not boil).
Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
Add butter and mix until glossy. Let ganache cool slightly before using.

Step 4: Assemble & Serve

Pour ganache over the cooled cake, spreading evenly with a spatula.
Let the ganache set for 15-20 minutes, then slice and serve!

Notes

For extra richness, add ½ teaspoon espresso powder to the cake batter.
Make it a layer cake – Double the ganache recipe to spread between layers.
Storage: Store cake in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.