Chocolate Cake That’s Moist, Creamy & Effortless — Like Magic

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Let milk and unsalted butter come to room temperature.

In a big bowl, add 1 3/4 cups of flour, 2/3 cup of cocoa powder, and 2 teaspoons of baking powder, then sift together.

Add granulated white sugar and a pinch of salt, then mix until well combined.

Prep an 8-inch springform pan by lining the bottom with parchment paper and greasing it with butter.

To make a circle from parchment paper, fold it in half, then in half again, and diagonally fold twice. Trim to fit the pan.

Crack 2 eggs into the bowl, then add 2 ounces of unsalted butter, 1/4 cup of vegetable oil, and milk at room temperature, along with a few drops of vanilla extract.

Mix everything on low speed for about 2 to 3 minutes.

Pour the batter into the prepared pan, scraping out every last drop.

Bake in the oven for about 60 minutes, checking with a toothpick for doneness.

Let the cake cool for 10 minutes, then run a knife around the edges and remove from the pan.

Transfer the cake to a cooling rack or plate to cool to room temperature, then peel off the parchment paper.

Wrap the cake in plastic wrap and let it rest in the fridge for 40 to 60 minutes.

In a bowl, add 1/3 cup of powdered sugar and 4 ounces of mascarpone cheese, then beat on low speed for 2 to 3 minutes until creamy.

In a separate tall glass, pour in 1/4 cup of heavy cream and beat until it thickens and forms soft peaks.

Fold the whipped cream into the mascarpone mixture with a silicone spatula.

Trim the top of the cake with a serrated knife, then slice it in half using a cake cutting wire or serrated knife.

Slide parchment paper between the two layers to prevent breaking, then transfer the top layer onto a plate.

Spread frosting evenly on the first layer using an offset spatula or knife.

Place the second layer on top of the frosted layer.

Chop 70% dark chocolate finely for the ganache.

In a saucepan, heat 2/3 cup of heavy cream over low heat until bubbles form, then pour it over the chocolate and let it sit for a minute.

Whisk the cream and chocolate together until smooth and silky.

Pour the ganache over the cake and smooth it out, spreading it along the sides if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens