Super Moist Chocolate Cake

952
WHAT'S SPECIAL

Rich, creamy, moist and delicious. Perfect and easiest chocolate cake to make for any special occassion.

Jump to Recipe Jump to Video

This easy Super Moist Chocolate Cake is not only eye-catching, but full of rich, fudgy goodness. The chocolate ganache at the end is a must to compliment the richness of a good chocolate cake.

This is a super moist, rich and fudgy chocolate cake layered with whipped cream and a thin layer of Nutella frosting topped with a smooth Chocolate ganache frosting.

It’s a Chocoholic’s dream and quite easy to make. I always love baking a chocolate cake due to the simplicity of making it, no weighing of butter, no keeping it at room temperature or whipping the butter and sugar first etc. Just one bowl and you get a yummy chocolatey goodnesss at the end.

Trust me this super moist chocolate cake will literally blow your tastebuds, the softness of the sponge combined with the nutella whipped cream is such a deadly combination. I made this cake for my sister in law who like me is a chocoholic and i was glad it was finished fast.

This Super Moist Chocolate Cake can be stored in the fridge for 1-2 weeks, i usually finish it within a week or 10 days, just warm it for 10-15secs in the microwave. The sponge becomes tender when you warm it.

This chocolate cake will last for around three days at room temperature and up to 3 to even six months in the freezer – if stored properly. The cake has to cool down first then wrap them up in a baking paper to avoid the skin getting smashes into the cling wrap, then cling wrap them tightly. Best if kept in an airtight container or even in a cake tin. Else use an aluminum foil to wrap up last.

Chocolate Ganache Cake

Servings 8 people
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Equipment

  • 1 Bowl
  • 1 Shifter
  • 1 Whisk
  • 1 Rubber spatula
  • 2 8 inch round cake tins

Ingredients

  • 13/4 Cup All purpose flour
  • 3/4 Cup Hershey's special dark or normal unsweetened cocoa powder ( use a combination of 1/2 cup Dutch processed and 1/4 cup regular unsweetened cocoa powder for a richer cake)
  • 2 Cups fine sugar
  • 11/2 Tsp Baking powder
  • 11/2 Tsp Baking soda
  • 1 Tsp Salt
  • 2 EggsΒ 
  • 2 Tsp Chocolate or Vanilla essence
  • 1 Cup Milk
  • 1/2 Cup Vegetable oil
  • 1 Cup boiling water with 2 tsp instant coffee

Nutella Mousse Frosting

  • 115 grams Semi-Sweet Chocolate chopped or chipsΒ  use dark chocolate for darker tint, use a good quality chocolate else the mousse gets hard once frozen
  • 1/2Β  Cup Nutella (room temperature)
  • 1 Cup Heavy Whipping Cream (cold)

Whipped cream frosting

  • 1 Cup Heavy cream
  • 1/2 Tsp Vanilla essence
  • 2 Tbsp Granulated sugarΒ 

Chocolate Ganache

  • 240 grams Dark chocolate chips or chunks
  • 1 Cup Heavy cream
  • 2 Tbsp Salted Butter optional (for a shiny glaze)

Instructions

  • Preheat oven to 350ΒΊF/180ΒΊC/gas 4. Lightly greaseΒ two 8 inch pans with cooking spray or brush with oil. Apply some cocoa powder at the edges. Place two round parchment papers at the bottom. Set aside.
    chocolate-cake
  • Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
    chocolate-cake
  • Pour boiling water into batter, mixing well. Cake batter will be thin in consistency.
    chocolate-cake
  • Divide the batter into two round 8 inch cake tins weighing 875gm along with the tins. I use a convection oven which can accommodate only one tin at a time. Baked each layer at 180c for 40-45mins or till toothpick comes out with no wet crumbs.
    chocolate-cake
  • Once done allow to cool in a cooling rack before inverting them. Loosen the edges with the help of a spatula or back of a spoon. Then invert it into a plate. I always keep the layers cling wrapped and refrigerated immediately and work on the frostings next. That way the layers will not break apart while trimming them.
    chocolate-cake

Make the Nutella Frosting

  • In a large bowl, melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let the melted chocolate cool at room temperature and add the Nutella. Whisk until well combined. Set aside.
    chocolate-cake
  • In a bowl using an electric mixer, beat the cold heavy whipping cream on medium speed until soft peaks form. Gently add and either fold or beat at a minimum the chocolate mixture bit by bit to the whipped cream until just combined.
    chocolate-cake
  • chocolate-cake

Make the Whipped cream frosting

  • Use a whipping cream with atleast minimum 35% fat so that it stays put between the layers. Whip initially at a low speed till you get soft peaks. Add the essence and sugar. Then increase the speed to medium-high till stiff peaks form.
    chocolate-cake

Chocolate Ganache

  • Heat the Heavy cream in a microwave or on stove till bubbles form. Pour it over the chocolate chips and cover and allow to sit for few minutes.
    chocolate-cake
  • After few minutes, whisk it well till no lumps are seen. Add the butter and combine. Strain it for a smooth shiny glaze.
    chocolate-cake

Assemble the Cake

  • Trim the layers flat while they are cold. Assemble the first layer on your cake board. Apply the sugar syrup with a brush to keep the cake moist. Apply first a thin layer of the nutella frosting, then apply a thick layer of the whipped cream frosting. Placing the frosting with a piping bag ensures that the frosting is nice and of a even width.
    chocolate-cake
  • chocolate-cake
  • chocolate-cake
  • Smoothen the frosting lightly with a flat spatula. Then place the other layer upside down to get an even top. Apply a thin coating of the nutella frosting on top and the sides. Allow the frosting to set in the refrigerater for an hour or two. This is called a breadcrumb coating.
    chocolate-cake
  • chocolate-cake
  • Once set, apply the remaining nutella frosting. For a smooth finish try use a scraper. Allow to set again in the refrigerator.
    chocolate-cake
  • Once set, prepare the ganache and allow to cool down. Place the cake on a rack placed on a tray lined with placement paper. Pour the ganache on top of the cake and use a spatula to apply on the sides evenly. Allow the cake to set in the refrigerator for 10mins.
    chocolate-cake
  • chocolate-cake
  • Decorate with some berries and chocolate pieces and sprinkles. Serve it immediately or you can slice them and keep in an airtight container. Stays good in the freezer for 2-3 months if stored properly. It lasts aboutΒ 2-3 days on the countertop or up to a week when stored in the fridge.
    chocolate-cake
  • chocolate-cake
  • chocolate-cake
  • chocolate-cake

Video

Calories: 360kcal
Course: Dessert
Cuisine: American
Keyword: Bakery, Quick & Easy

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theartisticcook on Instagram and hashtag it #theartisticcook

Did you try my easy chocolate chip cookies recipe? Do check it out Chocolate Chip Cookies

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
The Artistic Cook Β© Copyright 2022. All rights reserved.
Close