Basic Moist Chocolate Cake with Chocolate Ganache
This classic and easy-to-make chocolate cake is perfect for any occasion. It is moist and delicious, and the chocolate ganache frosting is the perfect finishing touch.
Basic Moist Chocolate Cake with Chocolate Ganache is a classic and easy-to-make cake that is perfect for any occasion. It consists of a frosted moist chocolate cake with a rich and decadent chocolate ganache.
The cake is made with simple ingredients such as flour, sugar, cocoa powder, baking powder, baking soda, salt, milk, oil, eggs, and vanilla extract. The hot water in the batter helps to make the cake extra moist.
The chocolate ganache is made with just two ingredients: chocolate and whipping cream. The chocolate is melted and then stirred into the heated whipping cream until smooth. The ganache can be used to frost the cake or drizzle over the top for a more rustic look.
Basic Moist Chocolate Cake with Chocolate Ganache is a delicious and versatile cake that people of all ages can enjoy. It is perfect for birthdays, holidays, or any other special occasion.
What is the best cake pan to use to make chocolate?
The best cake pan to use to make Basic Moist Chocolate Cake with Chocolate Ganache is a 9-inch round cake pan or a bunt pan. This 9-inch round cake pan is perfect for two layers of cake, and it will ensure that the cake cooks evenly. A bundt pan is a type of cake pan with a fluted tube in the center. This tube helps to create a moist and evenly baked cake.
When choosing a cake pan, it is important to consider the following factors:
- Material: Cake pans are made from a variety of materials, including aluminum, steel, and non-stick ceramic. Aluminum cake pans are lightweight and inexpensive, but they can heat unevenly, which can lead to browning on the bottom of the cake. Steel cake pans are more durable and heat evenly, but they can be more expensive. Non-stick ceramic cake pans are easy to release the cake from, but they can be more delicate and require special care.
- Shape: Cake pans come in a variety of shapes, including round, square, and rectangular. Round cake pans are the most common type of cake pan, and they are perfect for making layered cakes. Square and rectangular cake pans are good for making sheet cakes and brownies.
- Size: Cake pans come in a variety of sizes. When choosing a cake pan, it is important to consider the size of the cake recipe you are using. The cake pan should be large enough to accommodate the batter but not too large, or the cake will be too thin.
For Basic Moist Chocolate Cake with Chocolate Ganache, I recommend using two 9-inch round cake pans. or a bundt pan. These pans are the perfect size for the cake recipe, and they will ensure that the cake cooks evenly.
Here are some tips for using cake pans:
- Grease and flour the pans before adding the batter. This will help to prevent the cake from sticking to the pan.
- Fill the pans no more than two-thirds full. This will allow the cake to rise properly.
- Bake the cake at the recommended temperature and check it for doneness at the end of the baking time. A toothpick inserted into the center of the cake should come out clean when the cake is done.
- Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
Using cake flour vs all-purpose flour to make chocolate cake
Cake flour and all-purpose flour are both types of wheat flour, but they have different properties. Cake flour is made from a softer wheat with a lower protein content than the wheat used to make all-purpose flour. This lower protein content means that cake flour forms less gluten when mixed, resulting in a lighter and more tender texture.
All-purpose flour is a versatile flour that can be used for a variety of baking projects, including cakes. However, it has a higher protein content than cake flour, meaning it forms more gluten when mixed. This can result in a cake with a denser texture.
If you are making a chocolate cake, it is best to use cake flour. Cake flour will give the cake a lighter and more tender texture and help prevent the cake from becoming dry.
Here are some tips for using cake flour to make chocolate cake:
- Sift the cake flour before using it. This will help break up any clumps and ensure the flour is evenly mixed into the batter.
- Do not overmix the batter. Overmixing can develop the gluten, which will result in a denser cake.
- Be careful not to overbake the cake. A toothpick inserted into the center of the cake should come out clean when the cake is done.
If you do not have cake flour on hand, you can substitute all-purpose flour. However, you will need to make some adjustments to the recipe. Use 1 cup of all-purpose flour minus 2 tablespoons for every cup of cake flour. You will also need to add 2 tablespoons of cornstarch to the batter.
Ingredients for the recipe:
My secret ingredients for the Basic Moist Chocolate Cake recipe are Rum Barbancourt or coconut rum with 2-3 dashes of ginger powder. These ingredients add extra flavor and moisture to the cake, and they are also very affordable and easy to find.
To use these ingredients, simply add them to the batter with the other wet ingredients. You can adjust the amount of rum and ginger to your liking, but I recommend starting with 2 tablespoons of rum and 2 dashes of ginger powder.
I have tried the recipe with and without these ingredients, and I can definitely tell a difference. The cake is more moist and flavorful with the rum and ginger powder. I highly recommend giving these ingredients a try!
For the cake:
- King Arthur Unbleached Cake Flour Blend: This is a specially blended flour that is designed to produce light and fluffy cakes. It has a lower protein content than all-purpose flour, which means that it forms less gluten. This results in a more tender cake.
- Baking powder: Baking powder is a leavening agent that helps baked goods rise. It is made from a combination of baking soda, an acid, and a starch.
- Baking soda: Baking soda is another leavening agent that helps baked goods rise. It is activated by an acid, such as buttermilk, yogurt, or vinegar.
- Salt: Salt enhances the flavor of baked goods and also helps to balance out the sweetness.
- Unsweetened cocoa powder: This is the ingredient that gives chocolate cake its characteristic flavor. It is made from roasted and ground cocoa beans.
- Granulated sugar: Granulated sugar is the most common type of sugar used in baking. It provides sweetness and helps to give baked goods a moist texture.
- Unsalted butter: Unsalted butter adds richness and flavor to baked goods. It also helps to create a moist texture.
- Vegetable oil: Vegetable oil is a fat that helps to keep baked goods moist. It also helps to create a light and fluffy texture.
- Vanilla extract: Vanilla extract is a flavoring that is used to enhance the flavor of baked goods. It is made from vanilla beans and alcohol.
- Milk: Milk adds moisture and flavor to baked goods. It also helps to tenderize the gluten.
- Brewed cooled Coffee, or water: Coffee adds a rich and complex flavor to chocolate cake. Water can be used in place of coffee, but it will not produce the same flavor.
- Large eggs: Eggs add structure, moisture, and flavor to baked goods. They also help to leaven the cake.
For the chocolate ganache:
- Semi-sweet chocolate
- Whipping cream
- Honey (optional)
Instructions:
To make the cake:
- Here is a brief overview of the steps involved in making Basic Moist Chocolate Cake with Chocolate Ganache:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 9-inch round cake pans.
- To make the cake, whisk together the flour, sugar, ground ginger, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the milk, oil, eggs, rum, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the hot water until the batter is smooth.
- Pour the batter into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting.
- To make the chocolate ganache, heat the whipping cream in a small saucepan over medium heat until it just begins to simmer.
- Remove the pan from the heat and add the chocolate. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
- Allow the ganache to cool slightly before frosting the cake.
- To assemble the cake, place one cake layer on a serving plate and spread with a layer of chocolate ganache.
- Place the second cake layer on top and spread with another layer of chocolate ganache.
- Frost the sides of the cake with the remaining ganache.
- Serve immediately and enjoy!
To make the chocolate ganache:
- Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer.
- Remove the pan from the heat and add the chocolate. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
- Stir in the honey (if using).
- Allow the ganache to cool slightly before frosting the cake.
To assemble the cake:
- Place one cake layer on a serving plate.
- Spread a layer of chocolate ganache over the top of the cake.
- Place the second cake layer on top and spread with another layer of chocolate ganache.
- Frost the sides of the cake with the remaining ganache.
- Serve immediately and enjoy!
Notes and Tips
- I would never advise someone to spend a lot of money on expensive ingredients. Instead, I recommend using common and healthy ingredients. Everyone has different taste buds, but mine has gotten better with age.
- For a richer chocolate flavor, use dark cocoa powder.
- To make the cake even moister, add 1/2 cup of sour cream or yogurt to the batter.
- To make the ganache even smoother, strain it before frosting the cake.
- To decorate the cake, you can sprinkle it with chocolate chips, cocoa powder, or powdered sugar.
- Many cake recipes fail because of three key factors: oven temperature, cake pan, and ingredients. I recommend using common and healthy ingredients, as everyone has different taste buds. I’m currently in my prime and hope to age gracefully like my mother.
- As far as ingredients, for the Basic Moist Chocolate Cake recipe, I have always used, organic sugar, homemade vanilla extract, and carnation milk mixed with regular water. My secrets ingredients are Rum Barbancourt or coconut rum with 2 – 3 dashes of ginger powder.
This chocolate cake is sure to be a hit with everyone who tries it! It is moist, delicious, and easy to make.
Moist Chocolate Cake: Tips for Success
Baking a moist chocolate cake can be challenging, even if the recipe seems easy. Here are a few things to keep in mind to ensure success:
- Use the right ingredients. Cake flour will give your cake a lighter and more tender texture than all-purpose flour. Be sure to sift the flour before using it to break up any clumps.
- Don’t overmix the batter. Overmixing can develop the gluten, which will result in a denser cake.
- Be careful not to overbake the cake. A toothpick inserted into the center of the cake should come out clean when it’s done.
- To make the perfect chocolate cake, it is important to familiarize yourself with your oven. I recommend letting it preheat for a few minutes longer than the manufacturer’s instructions. The temperature of your home and elevation can also affect the oven temperature.
- The type of cake pan you use is also important. A good cake pan should be made of thick metal to ensure even baking. I recommend avoiding very thin cake pans, as they can cause the cake to bake unevenly or burn.
- For a more flavorful and moist Basic Moist Chocolate Cake, add 2 tablespoons of Rum Barbancourt or coconut rum and 2 dashes of ginger powder to the batter.
I’ve tried countless chocolate cake recipes, but my favorite is the one from King Arthur’s Cake Flour recipe box. It’s simple, straightforward, and always produces a moist and delicious cake.
Enjoy!
Basic Moist Chocolate Cake with Chocolate Ganache
Ingredients
- 2 cups King Arthur Unbleached Cake Flour Blend
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- ½ cup unsalted butter very soft
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup brewed cooled coffee, or water
- 4 large eggs
For the chocolate ganache:
- 200 g semi-sweet chocolate
- 100 g whipping cream
- 1 tablespoon honey optional
Instructions
- Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.
- Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sands.
- Combine the vanilla with the milk and coffee or water, and add all at once. Mix 1 minutes at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.
- Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.
- Pour the batter into the prepared pan of you choice (one 9” x 13” pan, two 9” round pans, or three 8” round pans). Bake in preheated 350 degrees F oven for 34 minutes for a 9” x 13” pan or a bundt pan; 28 to 30 minutes for 9” layers; or 24 to 26 minutes for 8” layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.
- Yields: 1 bundt pan, three 8” round, two 9” rounds, or a 9” x 13” sheet.
- My add-ons: 1 tablespoon homemade vanilla extract, 1 – 2 tablespoons Rum Barbancourt or Coconut Rum (depending on how I feel), carnation milk instead of regular milk (3/4 cup carnation milk with ¼ cup water), organic sugar instead of regular sugar, sea salt or kosher salt instead of regular salt and 2 – 3 dashes of powdered ginger. I use water instead of coffee.
- Chocolate Ganache is used to decorate the cake.
To make the Chocolate Ganache
- Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer.
- Remove the pan from the heat and add the chocolate. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
- Stir in the honey (if using).
- Allow the ganache to cool slightly before frosting the cake.
To assemble the cake
- If using a 8 or 9 inch pans, place one cake layer on a serving plate.
- Spread a layer of chocolate ganache over the top of the cake.
- Place the second cake layer on top and spread with another layer of chocolate ganache.
- Frost the sides of the cake with the remaining ganache.
- If using a bundt cake, place the cake on a serving plate and drizzle the ganache on the cake.
- You can also use a cooling rack to place the cake.
- Serve immediately and enjoy!
Notes
- I would never advise someone to spend a lot of money on expensive ingredients. Instead, I recommend using common and healthy ingredients. Everyone has different taste buds, but mine has gotten better with age.
- For a richer chocolate flavor, use dark cocoa powder.
- To make the cake even moister, add 1/2 cup of sour cream or yogurt to the batter.
- To make the ganache even smoother, strain it before frosting the cake.
- To decorate the cake, you can sprinkle it with chocolate chips, cocoa powder, or powdered sugar.
- Many cake recipes fail because of three key factors: oven temperature, cake pan, and ingredients. I recommend using common and healthy ingredients, as everyone has different taste buds. I’m currently in my prime and hope to age gracefully like my mother.
- As far as ingredients, for the Basic Moist Chocolate Cake recipe, I have always used, organic sugar, homemade vanilla extract, and carnation milk mixed with regular water. My secrets ingredients are Rum Barbancourt or coconut rum with 2 – 3 dashes of ginger powder.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Great recipe, it’s better when you follow it correctly.
Thanks for sharing this recipe.
Agreed! Thanks for the visit.