Super Moist Chocolate Cake with Perfect Chocolate Ganache – A Decadent Delight!

Super Moist Chocolate Cake with Perfect Chocolate Ganache – A Decadent Delight!

Summary: A truly indulgent dessert, this Super Moist Chocolate Cake with Perfect Chocolate Ganache is the ultimate treat for any chocolate lover. With its rich, velvety crumb and perfectly balanced chocolate ganache topping, it’s a cake that’s sure to impress. Whether you’re celebrating a special occasion, hosting a dinner party, or simply craving a sweet, satisfying dessert, this cake offers the perfect combination of textures and flavors. The cake itself is super moist, thanks to the use of buttermilk and oil, while the ganache brings a glossy, silky finish that enhances the overall chocolate experience. Follow this step-by-step guide for a show-stopping dessert that will leave everyone craving more!

Prep Time: 25 minutes

Cook Time: 35-40 minutes

Total Time: 1 hour 5 minutes

Servings: 12

Calories per Serving: 400 calories (approx.)

Course: Dessert

Cuisine: American

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1/2 cup sour cream, at room temperature

For the Chocolate Ganache:

• 8 oz (1 cup) heavy cream
• 8 oz semisweet or bittersweet chocolate, chopped
• 2 tablespoons unsalted butter (optional for extra shine)
• 1/2 teaspoon vanilla extract (optional)

Equipment:

• 9-inch round cake pans (2)
• Parchment paper (for lining cake pans)
• Mixing bowls (2)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Whisk
• Cooling rack
• Heatproof bowl (for ganache)
• Small saucepan (for heating cream)

Instructions:

1. Prepare the Cake Pans:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For added insurance against sticking, line the bottom of the pans with parchment paper.