Ingredients
For the Moist Chocolate Cake (2 layers):
• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder
• 2 cups sugar
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk (or milk + 1 tbsp vinegar)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water)
For the Chocolate Ganache Filling & Topping:
• 400 g dark or semi-sweet chocolate (chopped)
• 1 cup heavy cream
• 2 tbsp butter (optional for shine)
Instructions
Bake the Cake:
1. Preheat oven to 180 °C (350 °F). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, buttermilk, oil, and vanilla.
4. Combine wet and dry ingredients until just smooth.
5. Stir in hot coffee (batter will be thin — that’s okay).
6. Divide batter between pans and bake 30–35 minutes or until a skewer comes out clean.
7. Cool completely on wire racks.
Make the Ganache:
8. Heat cream until steaming (don’t boil).
9. Pour over chopped chocolate. Let sit 2–3 minutes, then stir until smooth.
10. Stir in butter for gloss. Cool until thick but spreadable.
Assemble the Cake:
11. Level cakes if needed. Place one layer on a plate, spread a thick layer of ganache.
12. Place second cake layer on top.
13. Cover the top and sides with remaining ganache.
14. Chill 15–20 minutes to set before slicing.
pc: collected
