Dark Chocolate Moist Cake

My neighbor brought over a slice wrapped in foil one afternoon, still warm from her oven. One bite and I stopped mid-sentence. The crumb was so tender it dissolved on my tongue, and the cocoa tasted like actual chocolate, not powder. I asked for the recipe that same day.

I baked this for my daughter's birthday last spring, and she refused to blow out the candles until everyone promised not to take the corner pieces. The ganache had pooled slightly at the edges, shiny and perfect, and when we cut into it the layers were so level I actually felt proud. It became the cake she requests every year now.

Ingredients

• All-purpose flour: Sifting it with the cocoa prevents lumps and gives you a lighter crumb than stirring alone ever could.
• Unsweetened dark cocoa powder: This is where the deep color and flavor come from, use the best quality you can find because it shows.
• Granulated sugar: It sweetens and also keeps the cake moist by holding onto moisture as it bakes.
• Baking powder and baking soda: Together they give the cake its rise and a tender, open crumb.
• Fine sea salt: Just enough to sharpen the chocolate flavor without tasting salty.
• Eggs: Let them come to room temperature so they blend smoothly and don't shock the batter.
• Whole milk: Room temperature milk incorporates without clumping, and the fat adds richness.
• Vegetable oil: Keeps the cake softer than butter would, and it stays moist even when cold.
• Pure vanilla extract: Rounds out the chocolate and adds warmth you can smell while it bakes.
• Boiling water: This thins the batter dramatically, which feels wrong but creates the moistest cake you will ever make.
• Dark chocolate (70% cocoa): Chopped small so it melts evenly into the cream without seizing.
• Heavy cream: Heat it gently, just until it starts to simmer, and it will melt the chocolate into silk.
• Unsalted butter: Stir it in at the end for a glossy finish and a smoother spreading texture.

Instructions

Prep the pans:

Preheat your oven to 350°F and grease two 8-inch round pans, then line the bottoms with parchment so the cakes release cleanly. I learned this after prying out a crumbled layer with a spatula.

Combine the dry ingredients:

Sift the flour, cocoa, sugar, baking powder, baking soda, and salt into a large bowl. Sifting takes an extra minute but prevents those little cocoa clumps that never dissolve.

Mix the wet ingredients:

Whisk together the eggs, milk, oil, and vanilla in a separate bowl until smooth and pale. Room temperature ingredients blend faster and create a more even batter.

Bring it together:

Pour the wet mixture into the dry and stir just until combined, the batter will be thick and a little lumpy. Overmixing makes the cake tough, so stop when you stop seeing dry flour.

Add the boiling water:

Slowly pour in the boiling water and stir until the batter turns smooth and pourable, almost like hot chocolate. It will look too thin, but trust it.

Fill and bake:

Divide the batter evenly between the pans and bake for 30 to 35 minutes, until a toothpick comes out clean. The tops will look matte and spring back when you touch them.

Cool completely:

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack. Frosting a warm cake will melt the ganache into a puddle.

Make the ganache:

Put the chopped chocolate in a heatproof bowl, heat the cream until it just starts to simmer, then pour it over the chocolate and let it sit for 2 minutes. Stir in the butter until everything melts into a glossy, smooth ganache.

Let it thicken:

Wait 15 to 20 minutes for the ganache to cool and thicken slightly, stirring occasionally. If you spread it too soon it will slide right off the cake.

Assemble and frost:

Place one cake layer on a plate, spread ganache over the top, then add the second layer and cover the top and sides with the remaining ganache. Use a spatula and work quickly while it is still spreadable.

Save Pin

The first time I made this for a dinner party, someone asked if I had ordered it from a bakery. I laughed and said no, but inside I felt like I had just won something. We ate it slowly, with forks scraping the plates, and no one wanted coffee because they did not want the taste to fade.

How to Store It

Cover the cake loosely with plastic wrap or keep it under a dome at room temperature for up to three days. The ganache firms up but the cake stays soft. If you refrigerate it, let it sit out for 30 minutes before serving so the frosting softens and the flavor comes back.

Ways to Change It Up

Stir a teaspoon of espresso powder into the dry ingredients to deepen the chocolate without adding coffee flavor. Swap the milk for almond or oat milk and use vegan butter and chocolate for a dairy-free version that tastes just as rich. I have also folded in a handful of chopped dark chocolate chunks before baking, and they create little pockets of melted intensity.

What to Serve With It

Fresh raspberries cut through the richness and add a tart brightness that makes each bite feel lighter. A dollop of barely sweetened whipped cream on the side turns it into something elegant. I have served it with a glass of port after dinner, and the pairing felt almost too indulgent.

• Vanilla ice cream melts into the warm ganache if you serve it slightly chilled.
• A handful of toasted hazelnuts scattered on top adds crunch and a nutty contrast.
• Dust the top with flaky sea salt for a sweet and salty finish that surprises everyone.

Save Pin

This cake has become the one I make when I want to feel like I know what I am doing in the kitchen. It is rich and a little dramatic, and it always makes people happy.

Recipe Questions & Answers

→ How do I make the cake moist?

Using boiling water in the batter helps to intensify the cocoa flavor and creates a tender, moist texture.

→ Can I substitute ingredients for dietary preferences?

Yes, plant-based milk and vegan chocolate can be used for dairy-free versions, with vegan butter replacing traditional butter in the ganache.

→ What is the best way to prepare the ganache frosting?

Heat cream until just simmering, then pour over chopped dark chocolate. Let sit, add butter, and stir until smooth before cooling slightly to spread.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.

→ What flavors pair well with this chocolate cake?

Fresh berries, whipped cream, espresso powder in the batter, and bold red wines or port enhance the flavor profile.