Moist Chocolate Cake

Name: Moist Chocolate Cake
Cuisine: American
Ingredients: 150 g dark chocolate; 5 tablespoons butter (about 70 g); 3/4 cup powdered sugar (about 100 g); 3/4 cup heavy cream (about 190 ml); 1 pinch salt; 1/2 cup unsweetened cocoa powder (about 50 g); 1/3 cup hot water and 1 teaspoon instant coffee (about 80 ml); 3/4 cup vegetable oil (about 200 ml); 1/2 cup plain yogurt (like Müller) (about 120 g); 4 eggs; 1 2/3 cups all-purpose flour (about 200 g); 2/3 cup brown sugar (about 125 g); 2/3 cup granulated sugar (about 125 g); 1 teaspoon baking soda and 2 teaspoons white vinegar

Erika Saggese @zuzubral

Moist Chocolate Cake

Erika Saggese @zuzubral

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Ingredients

For the ganache:
150 gdark chocolate
5 tablespoonsbutter (about 70 g)
3/4 cuppowdered sugar (about 100 g)
3/4 cupheavy cream (about 190 ml)
1 pinchsalt
For the cake:
1/2 cupunsweetened cocoa powder (about 50 g)
1/3 cuphot water and 1 teaspoon instant coffee (about 80 ml)
3/4 cupvegetable oil (about 200 ml)
1/2 cupplain yogurt (like Müller) (about 120 g)
4eggs
1 2/3 cupsall-purpose flour (about 200 g)
2/3 cupbrown sugar (about 125 g)
2/3 cupgranulated sugar (about 125 g)
1 teaspoonbaking soda and 2 teaspoons white vinegar

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Steps

1

For the ganache:
Combine all the ingredients in a saucepan and melt while stirring. Transfer to a bowl and let it rest in the fridge for several hours. It will be very liquid, so you need to wait for it to thicken.
2

For the cake:
Preheat the oven to 350°F (180°C).
In a bowl, mix the hot water and instant coffee with a whisk. Then add the cocoa.
3

Add oil, yogurt, and eggs. Then also add the sugars and flour (a little at a time to avoid lumps) and mix until you get a smooth batter.
4

In a small separate bowl, put the baking soda and pour the vinegar over it. It will start to foam, pour it into the batter and give it a stir.
5

Distribute into greased baking pans (I used 2 small pans, fill them about halfway. You can use a large pan and use cupcake liners for the remaining batter). Tap the pans on the countertop for even baking.
6

Bake in the oven for about 40 minutes (my oven took 1 hour). Check the doneness with a toothpick: when it comes out clean, the cake is ready. If it's not cooked but is burning on top, cover with a sheet of aluminum foil.
7

For assembly:
Remove from the oven and let cool. Cut off the excess dome and place the first layer on a plate. Add a layer of ganache (you could also make a variation with buttercream). If desired, add a crunchy element like white chocolate balls.
8

Place the second layer, leveling the dome again. Cover with the ganache.
9

Serve with powdered sugar on top!
Tip: with leftover cake, you can make cake pops using mascarpone and the remaining ganache.