Moist Chocolate Cake
Ingredients
150 g dark chocolate (chopped)
½ cup unsalted butter (114 g)
⅓ cup milk
¾ cup granulated sugar (150 g)
⅓ cup vegetable oil
1 teaspoon vanilla extract
3 medium eggs (at room temperature)
½ teaspoon salt
1¾ cups flour (210 g)
1½ teaspoons baking powder
½ teaspoon baking soda
½ cup cocoa (60 g)
1 teaspoon granulated coffee
½ cup hot water
Directions
1 Preheat the oven to 350°F (175°C). Grease a 9-inch (22–24 cm) cake pan.
2 Melt the chocolate, butter, and milk over low heat or in a double boiler. Set aside to cool.
3 In a separate bowl, mix the sugar, vegetable oil, and vanilla.
4 Add the eggs one at a time and beat.
5 Add the cooled chocolate mixture and stir.
6 Sift the flour, cocoa, baking powder, baking soda, and salt into a separate bowl and add to the mixture.
7 Dissolve the coffee in hot water and add to the batter. (The coffee deepens the chocolate flavor.)
8 Pour into the pan and smooth the top.
9 Bake at 350°F for 30–35 minutes.
Chocolate Ganache
Ingredients
1¼ cups heavy cream
300 g dark chocolate
•½ cup powdered sugar
50 g unsalted butter
•½ teaspoon granulated coffee
A pinch of salt
1 tablespoon cocoa powder
Instructions
1 Heat the cream until it almost reaches boiling point.
2 Remove from heat, add chocolate + butter.
3 Wait 1–2 minutes, stir until smooth.
4Add powdered sugar, cocoa powder, coffee, and salt.
5 Pour over the cake while still warm.
Final Touch
• Sprinkle chocolate chips on top.
• For a moister cake: Poke holes in the cake with a fork and soak up the glaze
Tips
• The cake should be warm, the frosting should be warm → perfect absorption
• If left to rest overnight, the flavor doubles
• Serve with vanilla ice cream = legendary