Super Moist Chocolate Cake with Chocolate Ganache

Directions

1. Preheat your oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
4. Gradually add the dry ingredients, alternating with milk, mixing until smooth. Stir in hot coffee until fully combined.
5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack.
6. For the ganache, heat the heavy cream until steaming. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy. Add butter if using for extra shine. Cool slightly before pouring.
7. Place one cake layer on a serving plate and spread a thin layer of ganache over the top. Place the second cake layer on top and pour the remaining ganache over the cake, allowing it to drip down the sides.
8. Decorate with chocolate shavings, curls, or sprinkles if desired. Let ganache set for 10–15 minutes before slicing.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Ganache/Assembly Time: 15 minutes
Total Time: About 1 hour 5 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Add a layer of chocolate mousse or whipped cream between cake layers for extra indulgence.
• Substitute hot coffee with hot water for a milder chocolate flavor.
• Use dark chocolate or milk chocolate for the ganache depending on your preference.
• Sprinkle crushed nuts or chocolate chips on top for added texture.

Serving Suggestions