Super Moist Chocolate Cake with Chocolate Ganache Recipe

Introduction

Craving a decadent, crowd-pleasing dessert? This is The Ultimate Moist Chocolate Cake Recipe, and it all comes together in just one bowl for minimal cleanup. The rich, tender crumb is perfectly complemented by a silky, dark chocolate ganache. For more chocolate indulgence, try the Chocolate Mousse Cake Recipe or the Luxurious Black Velvet Cake Recipe.

Ingredients

Gather these simple ingredients for a deeply chocolatey, incredibly tender crumb and a rich, glossy ganache that makes this Super Moist Chocolate Cake with Chocolate Ganache Recipe unforgettable.

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1/4 cup sour cream (room temperature)
• 1 cup hot coffee
• 8 oz semi-sweet chocolate, finely chopped
• 1 cup heavy cream
• Pinch of salt

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Super Moist Chocolate Cake with Chocolate Ganache Recipe is about 20% faster than similar recipes, thanks to its streamlined, one-bowl mixing method.

Step-by-Step Instructions

Step 1 — Prep Dry Ingredients

Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Sifting aerates the dry ingredients, preventing lumps and ensuring a light, tender crumb in your Super Moist Chocolate Cake.

Step 2 — Combine Wet Ingredients

In a separate bowl, whisk the granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened. Gradually mix in the buttermilk. The acidity in buttermilk reacts with the baking soda, which is key for the cake’s rise and moisture.

Step 3 — Mix the Batter

Pour the wet ingredients into the bowl of dry ingredients. Use a hand mixer or whisk to combine on low speed just until no streaks of flour remain. Avoid overmixing, as this can develop gluten and make the cake tough. The batter will be thin.

Step 4 — Bake the Cake Layers

Divide the batter evenly between two prepared 9-inch cake pans. Bake in a preheated 350°F (175°C) oven for 30–35 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs, not wet batter.

Let the layers cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. This prevents steaming and sogginess.

Step 5 — Make the Chocolate Ganache

Finely chop high-quality dark or semi-sweet chocolate and place it in a heatproof bowl. Heat heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for 5 minutes to melt the chocolate, then whisk until smooth and glossy.

For a spreadable frosting consistency, let the ganache cool at room temperature, stirring occasionally, until it thickens. For a pourable glaze, use it while still warm.

Step 6 — Assemble and Frost

Place one cooled cake layer on a serving plate. Spread a generous layer of the thickened chocolate ganache over the top. Carefully place the second layer on top.

Use an offset spatula to apply a thin “crumb coat” of ganache over the entire cake. Chill for 15 minutes to set, then apply the final, thicker layer of ganache for a smooth, professional finish.

Step 7 — Serve and Store

Let the frosted Super Moist Chocolate Cake with Chocolate Ganache set for at least an hour before slicing. Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature for the best texture and flavor.

Nutritional Information

Calories	Approx. 480
Protein	6g
Carbohydrates	65g
Fat	23g
Fiber	3g
Sodium	280mg

Note: These are estimates for one slice of this Super Moist Chocolate Cake with Chocolate Ganache Recipe, based on typical ingredients and serving size. Actual values may vary.

Healthier Alternatives

This classic Super Moist Chocolate Cake with Chocolate Ganache Recipe is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing that rich, decadent texture.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a nuttier, more satiating cake.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to significantly reduce the net carbs while maintaining sweetness.
• Dairy-Free Moisture — Use unsweetened applesauce, mashed avocado, or a dairy-free yogurt in place of butter or oil for a moist, plant-based crumb.
• Gluten-Free Base — Substitute the all-purpose flour with a 1:1 gluten-free baking blend to create a celiac-friendly version of this chocolate cake.
• Low-Sodium Option — Omit added salt in the batter and use unsalted butter; the leavening agents and cocoa provide plenty of flavor.
• Nutty Ganache — For the chocolate ganache, use full-fat coconut milk instead of heavy cream for a luxurious dairy-free topping with a subtle tropical note.
• Seed Butter Swap — If avoiding nuts, use sunflower seed butter in place of any nut-based alternatives for a similar fat content and texture.
• Boosted Fiber — Add a few tablespoons of ground flaxseed or chia seeds to the dry ingredients for an extra fiber boost with minimal taste impact.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert contrast.
• Serve alongside fresh berries like raspberries or strawberries to cut through the richness of the chocolate ganache.
• For a festive occasion, garnish with edible gold leaf or gold-dusted chocolate curls.
• Offer a dollop of lightly sweetened whipped cream or a drizzle of salted caramel sauce for added decadence.
• For a dinner party, plate individual slices with a dusting of cocoa powder and a mint sprig for an elegant finish.
• This Super Moist Chocolate Cake with Chocolate Ganache Recipe is perfect for birthdays, anniversaries, or as a show-stopping weekend baking project.

To keep the cake moist, store any leftovers in an airtight container at room temperature for up to three days.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and butter to room temperature for a smoother batter and better rise.
• Mistake: Overmixing the batter once flour is added. Fix: Mix just until the dry ingredients are incorporated to avoid a tough, dense crumb.
• Mistake: Incorrectly measuring flour by scooping from the bag. Fix: Spoon flour into your measuring cup and level it off for accurate, lighter results.
• Mistake: Opening the oven door too early during baking. Fix: Wait until at least the ¾ mark of the bake time to prevent the cake from collapsing.
• Mistake: Pouring hot ganache over a warm cake. Fix: Let both the cake and ganache cool slightly so the frosting sets properly and doesn’t soak in.
• Mistake: Using low-quality cocoa powder. Fix: Opt for a natural or Dutch-process cocoa as specified; it’s the primary flavor driver.
• Mistake: Not greasing and flouring the pans adequately. Fix: Use a pastry brush to coat every crevice with butter and a dusting of cocoa to prevent sticking.
• Mistake: Rushing the cooling process before frosting. Fix: Cool cakes in the pan for 15 minutes, then on a wire rack completely to avoid a gummy texture.
• Mistake: Adding ganache that is too thin or too thick. Fix: Achieve the perfect pouring consistency by adjusting with more warm cream or letting it cool longer.

Storing Tips

• Fridge: Store leftover Super Moist Chocolate Cake with Chocolate Ganache in an airtight container in the refrigerator for up to 5 days. The ganache helps lock in moisture.
• Freezer: For longer storage, wrap the cake (or individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm, gooey treat, microwave a slice for 10-15 seconds. For the whole cake, warm it in a 300°F (150°C) oven for 10-15 minutes, or until an internal temperature of 165°F (74°C) is reached for food safety.

Always let the cake cool completely before storing to prevent condensation, which can make the texture soggy.

Conclusion

This Super Moist Chocolate Cake with Chocolate Ganache Recipe is the ultimate chocolate lover’s dream, delivering rich flavor and perfect texture. If you enjoyed this decadent dessert, you might also love our Triple Chocolate Cheesecake Recipe. Give this cake a try, leave a comment with your thoughts, and subscribe for more delicious recipes!

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FAQs

What makes this chocolate cake so moist?

This Super Moist Chocolate Cake with Chocolate Ganache Recipe uses a combination of oil and buttermilk. Oil creates a more tender crumb than butter, and the acidity in buttermilk reacts with the baking soda for a light texture. These ingredients ensure the cake stays deliciously moist for days.

Can I make the ganache ahead of time?

Yes, you can prepare the chocolate ganache a day in advance. Simply let it cool to room temperature, then cover and refrigerate it. Gently re-warm it before using to achieve a smooth, pourable consistency for your Super Moist Chocolate Cake with Chocolate Ganache Recipe.

How should I store the finished cake?

Store the frosted cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Let slices come to room temperature before serving to enjoy the full flavor and texture.