This moist chocolate cake is a dream come true for chocolate lovers. Imagine slicing into a rich, dark cake topped with a glossy chocolate ganache that drips tantalizingly down the sides. Each bite is a fudgy, decadent experience that melts in your mouth. Adorned with fresh raspberries and delicate chocolate curls, this cake is not only delicious but also visually stunning.
Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself on a quiet weekend, this chocolate cake will always impress. It’s the kind of recipe that becomes a family favorite, requested time and time again.
Ingredients
For the Chocolate Cake:
1 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) whole milk
1/2 cup (120ml) vegetable oil
2 tsp pure vanilla extract
1 cup (240ml) boiling water
1 cup (240ml) hot brewed coffee (optional, enhances chocolate flavor)
For the Chocolate Ganache:
1 cup (240ml) heavy cream
8 oz (225g) semi-sweet or dark chocolate, chopped
2 tbsp unsalted butter (optional for extra shine)
Optional Toppings:
Fresh raspberries
Chocolate curls or shavings
Whipped cream or vanilla ice cream
Instructions
Preheat and Prepare Pans:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add Wet Ingredients:
Add eggs, milk, oil, and vanilla extract. Beat on medium speed until well combined.
Add Hot Liquids:
Carefully mix in boiling water and hot coffee (if using). Batter will be thin—this ensures a moist texture.
Bake the Cake:
Divide batter evenly into pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely:
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make Ganache:
Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Add butter if using.
Assemble the Cake:
Place one cake layer on a serving plate, spread ganache on top. Add second layer and pour remaining ganache over the top, letting it drip over the sides.
Decorate and Serve:
Garnish with raspberries and chocolate curls. Serve with whipped cream or ice cream if desired.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes (plus cooling time)
Servings: 12
Baking Pro Tips
Use hot coffee in place of some water to deepen the chocolate flavor without making it taste like coffee.
Don’t overmix the batter to maintain a tender crumb.
Cool completely before adding ganache to prevent melting and sliding.
For cleaner slices, chill the cake before cutting and wipe your knife between each slice.
Use high-quality cocoa powder and chocolate for the best taste.
This cake is everything a chocolate dessert should be: rich, moist, and irresistibly decadent. Whether you’re baking it for a celebration or as a comforting weekend indulgence, the Absolute Best Moist Chocolate Cake delivers every time. Once you try it, you’ll never look for another chocolate cake recipe again!