Super Moist Chocolate Cake | Chocolate Ganache

Super Moist Chocolate Cake – about a year ago, I made an eggless version for some reason. I totally forgotten about making the egg version until someone requested. This cake is easy, super moist and soft with amazing chocolate ganache. Hope you’re inspired. Enjoy!

FOR FULL RECIPE, visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/moist-chocolate-cake

FAQ:
1. Why do I add honey into the ganache?
The honey is for making the ganache a little shine and gloss. That just mainly for the purpose of some flower piping. It's optional as far as the taste is concerned.

2. Why do I add vinegar?
Vinegar+milk produces buttermilk. Mix them and set aside for few minutes. The consistency will be slightly thickened.

Ingredients:
• Moist Chocolate Cake
180g (1 ½ cup) cake flour
77g (1/2 cup+2 tbsp) dark cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
200g (1 cup) fine sugar
90g (1/3 cup+1 tbsp) vegetable oil (I used canola)
2 eggs
80ml (1/4 cup+1 tbsp) whole milk + 1 tbsp vinegar
140ml (1/2 cup+1 tbsp) water + 2 tsp coffee
1 tsp vanilla extract

• Chocolate Ganache
250g semi-sweet chocolate
125g whipping cream or heavy cream
2 tbsp honey

❤️REMARK❤️
For those who don't know, milk + vinegar will produce buttermilk.
For best results, add milk and vinegar and give it a quick mix. Let it rest for 2 min before pouring into the batter 😊

Instructions:
• Moist Chocolate Cake

1. Preheat oven at 180°C/355°F.
2. Sift all the dry ingredients. Set aside.
3. In another bowl, add sugar, oil, eggs. Add the eggs one at a time and mix until combined.
4. Add in the sifted dry ingredients in 2 batches, mix until the dry ingredients disappear. Do not over mix.
5. Add in the milk and mix until combined.
6. In a small pot, add water and coffee. Bring to a boil. Then add into the batter. Mix until combined.
7. Pour the batter into 2 prepared 7-inch pans. Divide the batter evenly into the 2 pans. Weighing scale is recommended.
8. Bake in preheated oven at 180°C/355°F for 30 min.
9. Cool on the cooling rack.
10. Trim to make the layers flat and even.

• Chocolate Ganache
11. Cut the chocolate into small chunks.
12. In a small pot, add the heavy cream. Bring it to a boil. Then pour over the chocolate. Let it rest for 1 min.
13. Mix it well to prevent lumps. If you still find lumps, microwave for 30 seconds. The consistency will be liquid at this point. Refrigerate for 30 min.
14. After 30 min, use an electric mixer to mix it. The chocolate color will turn to lighter color.

Assemble and pipe the deco you desire with the chocolate ganache.

BEST MOIST EGGLESS CHOCOLATE CAKE https://youtu.be/zZeTw81D-A8

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Email: gracioustreatz@gmail.com

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