Moist Chocolate Cake | The Best Chocolate Cake Recipe | Chocolate Cake with Chocolate Ganache

Chocolate Cake Recipe | How to make a MOIST Chocolate Cake | Easy Cake Recipe for Beginners | Chocolate Cake Recipe | Moist Chocolate Cake | Chocolate Sponge Cake

Learn how to make a Super Moist Chocolate Cake filled with a creamy and decadent dark Chocolate Ganache. This cake is not only easy to make in a one bowl with just a whisk, its super rich and tender perfect for any chocolate lover!

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Timestamps:
0:00 Intro to Super Moist Chocolate Cake
0:42 Sift and Mix all the Dry Ingredients
2:02 Add the Wet Ingredients
4:25 Bake the Cake
5:04 Make Chocolate Ganache Frosting
6:29 Assemble
7:43 Serve

Written Printable Recipe with step by step instructions and tips in my blog:
https://theartisticcook.com/moist-cho...

INGREDIENTS:
1 3/4 Cup | 219gms All purpose flour
3/4 Cup | 64gm unsweetened natural cocoa powder ( I used Hershey's)
1 1/2 Tsp | 7g Baking powder
1 1/2 Tsp | 9g Baking soda
1 Tsp Salt
2 Cups | 400gms fine sugar
2 Large Eggs, 57-64g best. Room temperature
2 Teaspoon Vanilla essence
1/2 Cup | 96g Vegetable oil
1 Cup | 250g Milk, Room temperature
1 Cup | 240g boiling Hot water with 2 Tsp instant coffee

For Chocolate Ganache Frosting:
1/2 Cup | 120g Whipping Cream
300 gm Semi sweet Chocolate chips/dark chocolate

Chocolate Sprinkles, to Garnish
Two 9 inch pans

METHOD

1. Weigh all your ingredients in grams using a kitchen weighing scale for a perfect result. It will save your valuable time. Sift together the flour, cocoa, baking powder, soda and Salt in a mixing bowl. Add sugar, mix well.

2. Add the Eggs, oil, milk and vanilla essence. Mix well.

3. Add Hot Water mixed with instant coffee bit by bit mixing well. Coffee helps to intensify the chocolate flavor so don't skip. Hot water also helps to bloom the Cocoa powder.

4. Bake in two 9 inch pans @180C preheated oven for 40-45 mins or till a toothpick inserted comes out clean.

5. For Ganache pour hot cream in the chocolate chips, let it rest for 2-3 mins. Mix well. Cover with a cling wrap once cool, refrigerate 25-30 mins till it gets thick and creamy.

6. Frost the layers with the Ganache. Top with Chocolate Sprinkles. Serve warm 🍽️🥰

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Links for Tools used:
Kitchen Weighing Scale:
https://amzn.in/d/0RZaose
https://amzn.eu/d/bXCbBmm
Parchment paper:
https://amzn.eu/d/060TNih
6 inch Aluminum Cake Sponge Baking Round Mould
https://amzn.in/d/01fwLvbt
Standard Sized Cup Liners
https://amzn.in/d/j5TKVjw
Betty Crocker Cupcake Baking Pan 28cm
https://amzn.eu/d/hZBz31O

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Video link
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