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Moist Chocolate Cake with Chocolate Ganache Filling Recipe

Moist Chocolate Cake with Chocolate Ganache Filling Recipe
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4.9 from 11 reviews

This Moist Chocolate Cake with Chocolate Ganache Filling is a decadent, rich dessert perfect for chocolate lovers. Featuring two layers of tender, cocoa-infused cake soaked with hot coffee for enhanced flavor, and enveloped in a luscious chocolate ganache made from dark chocolate and heavy cream, this cake promises an indulgent experience with a glossy finish and a melt-in-your-mouth texture.

Ingredients

Scale

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

  1. Preheat and prepare pans: Preheat your oven to 180 °C (350 °F). Grease and line two 8-inch round cake pans with parchment paper to ensure an easy release after baking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined and free of lumps.
  3. Mix wet ingredients: In another bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Mix thoroughly to combine all wet ingredients.
  4. Combine wet and dry: Slowly add the wet mixture into the dry ingredients and stir until just smooth. Avoid over-mixing to keep the cake tender.
  5. Add hot coffee: Pour in the hot coffee or hot water and stir gently. The batter will be thin, which is normal and helps create a moist crumb.
  6. Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool the cakes: Remove the pans from the oven and allow the cakes to cool completely on wire racks before assembling.
  8. Prepare the ganache: Heat the heavy cream in a saucepan until it is steaming but not boiling. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 to 3 minutes to melt the chocolate.
  9. Stir ganache: Gently stir the mixture until smooth and glossy. Add the butter and stir again for added shine and smoothness. Allow the ganache to cool until it is thick but still spreadable.
  10. Assemble the cake: If needed, level the cooled cakes by trimming the tops to create flat layers. Place one cake layer on your serving plate and spread a thick, even layer of ganache over the top.
  11. Stack and cover: Place the second cake layer on top of the ganache-spread layer. Use the remaining ganache to cover the top and sides of the cake smoothly.
  12. Chill and set: Refrigerate the assembled cake for 15 to 20 minutes to allow the ganache to set firmly before slicing and serving.

Notes

  • You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice to achieve similar tenderness.
  • Using hot coffee intensifies the chocolate flavor, but hot water can be used for a milder taste.
  • The butter in the ganache is optional but adds a beautiful shine and richer texture.
  • Ensure cakes are completely cool before adding ganache to prevent it from melting.
  • Store leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.

Nutrition

Keywords: moist chocolate cake, chocolate ganache cake, layered chocolate cake, homemade chocolate cake, rich chocolate dessert

Find it online: https://maicook.com/moist-chocolate-cake-with-chocolate-ganache-filling-recipe/