Dark Chocolate Moist Cake (Printable)

A moist, rich dark chocolate creation with deep cocoa notes, ideal for special occasions or treats.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 3/4 cup unsweetened dark cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon fine sea salt

→ Wet Ingredients

07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water

→ Ganache Frosting

12 - 7 ounces dark chocolate (70% cocoa), chopped
13 - 1 cup heavy cream
14 - 2 tablespoons unsalted butter

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Sift together all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Whisk eggs, whole milk, vegetable oil, and vanilla extract until smoothly combined.
04 - Pour wet ingredients into dry ingredients and mix until just combined without overmixing.
05 - Gradually add boiling water to the batter, stirring until smooth and thin in consistency.
06 - Evenly distribute batter between the prepared pans.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Place chopped dark chocolate in a heatproof bowl.
10 - Simmer heavy cream in a small saucepan then pour over the chocolate. Let rest for 2 minutes.
11 - Add unsalted butter and stir gently until chocolate melts and ganache is smooth.
12 - Allow ganache to cool and thicken slightly for 15 to 20 minutes until spreadable.
13 - Spread ganache over first cake layer, top with second layer, then cover top and sides with remaining ganache.

# Expert Advice:

01 -
  • The texture stays incredibly moist for days, even without frosting.
  • Boiling water in the batter creates a cake so tender it practically melts.
  • Dark cocoa gives you that intense, grown-up chocolate flavor without any bitterness.
  • It looks impressive but comes together faster than most boxed mixes.
02 -
  • The batter will be extremely thin after adding the boiling water, but this is what makes the cake so moist.
  • Do not skip sifting the cocoa powder or you will end up with bitter pockets of undissolved powder.
  • Let the ganache cool enough to thicken, or it will run off the sides and pool on the plate.
  • Room temperature eggs and milk are essential for a smooth batter that bakes evenly.
03 -
  • Use a kitchen scale to divide the batter evenly between pans so the layers bake at the same height.
  • Run a thin knife around the edges of the pans before turning out the cakes to prevent sticking.
  • If the ganache gets too thick, warm it gently over a double boiler and stir until it loosens.
  • Freeze the unfrosted layers wrapped tightly in plastic for up to a month, then thaw and frost when you need them.

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