Print Recipe

MOIST CHOCOLATE CAKE RECIPE

This super moist chocolate cake is a single layer moist and easy to bake chocolate cake. Topped with a decadent ganache frosting
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: American
Keyword: moist chocolate cake recipe, super moist chocolate cake recipe, single layer chocolate cake, easy chocolate dessert recipes, dessert recipes to feed a crowd.
Servings: 9

Equipment

Ingredients

  • 120 grams flour
  • 40 grams cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • a pinch salt
  • 90 grams granulated sugar
  • 60 grams brown sugar
  • 100 ml buttermilk
  • 2 tsp vanilla extract
  • 1 large eggs
  • 60 ml canola or vegetable oil
  • 100 ml warm water
  • 2 tsp instant coffee granules/powder

FOR THE GANACHE FROSTING

  • 200 ml Heavy Cream
  • 300 grams semisweet or dark chocolate chopped tiny

Instructions

TO MAKE THE CAKE

  • Pre heat oven at 170°c or 340°f. grease and line a 8X8X2'' pan
  • In a medium sized bowl, whisk all the dry ingredients - flour, cocoa powder, sugar, baking powder, baking soda, salt. keep aside
  • In a large bowl, beat the egg, buttermilk, oil, vanilla extract. Set aside
  • Make a hot coffee with hot water and instant coffee. Keep Aside
  • Now fold in the dry ingredients to the wet ingredient. Mixing from under the bowl so all the wet and dry ingredients are mixed well.
  • once the batter is homogenous, add the coffee and give a nice stir. You can use an electric mixer here.
  • Pour the batter in the pan. Give a tap on the counter to release the air bubbles.
  • BAke for 25 mins. Check in between for doneness/until toothpick inserted comes out clean
  • let the cake sit in the cake pan, until completely cool. Then transfer to the wire rack. After this you can assemble the cake

TO MAKE THE FROSTING

  • Put the chopped chocolate in medium bowl.
  • Heat the cream until it bubbles up. Pour the cream over the chocolate.
  • Let the cream, melt the chocolate on it owns, for atleast 10 mins.
  • Now stir gently until there is an emulsion of chocolate and cream. This is ganache.
  • Let the ganache set in room temperature until it is of spreadable consistency. Read the notes

ASSEMBLING THE CAKE

  • Let the cake cool completely, before assembling. Even better, if the cake is refrigerated.
  • Bring the ganache to desired spreadable consistency, read the notes.
  • Place the cake on a cake serving platter.
  • Smear or Spread the ganache as required. First place a big blog of ganache and move in a direction, that forms a pattern. Do this until you complete the cake.
  • Now cut the cake into equal bars. I made 9 bars.

Notes

  1. This cake is meant to be moist and it will have a lot of crumbs, so i dont recommend layering with this one. 
  2. use good quality cocoa powder 
  3. Do not over bake the cake. A good 20 -25 mins is good. Do keep a check. 
 
GANACHE NOTES 
  1. ganache can be set on the counter top. I would recommend this, as you can check the consistency you want. This will happen while the cake is being cooled.
  2. if the ganache gets to hard, pop it on a bowl/saucepan with simmering water. And adjust the consistency accordingly. 
  3. You can store the ganache in the freezer, it will hold up good for atleast 2 months.