Super moist chocolate cake

Name: Super moist chocolate cake
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: 210 g cake flour; 30 g dark cocoa powder; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 medium eggs (room temp); 100 g full fat milk (room temp); 250 g caster sugar; 2 tsp vanilla; 60 g canola oil; 200 g dark chocolate; 170 g butter; 100 ml hot water; For the chocolate ganache; 350 g dark chocolate; 200 g heavy cream; 50 g butter

Niki @NikiTH

Thailand

Super moist chocolate cake

Saved

Ingredients

1 hr 30 min

12 servings

210 gcake flour
30 gdark cocoa powder
1 tspbaking powder
1 tspbaking soda
1/2 tspsalt
2medium eggs (room temp)
100 gfull fat milk (room temp)
250 gcaster sugar
2 tspvanilla
60 gcanola oil
200 gdark chocolate
170 gbutter
100 mlhot water
For the chocolate ganache
350 gdark chocolate
200 gheavy cream
50 gbutter

Saved

Steps

1 hr 30 min

1

Beat egg and sugar until dissolved. Add milk, vanilla and canola oil. Mix well
2

Melt chocolate and butter in low heat microwave. Add into mixture 1 while it still warm. Mix well
3

Sift cake flour, cocoa powder, baking powder, baking soda and salt together. Add dry ingredient to mixture 2. Stir gently just to combine. Add hot water in the last step. Mix well.
4

Pour the batter into 2 separate grease mold (9 inch, line with parchment paper at the bottom and the side)
5

Bake in hot water tray at 160 C for 45 min (Check with bamboo stick when it comes out clean)
6

Cool down cake on the rack. Apply chocolate ganache between 2 cake layers and top the whole cake with the ganache. Leave in the fridge for at least 2 hour before serving.