Amazing Moist CHOCOLATE CAKE | Easy Bakery Style | Perfect Every Time

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.

Melt 150g milk chocolate and 150g dark chocolate with 230g whipping cream and 20g room temperature butter using a double boiler.

Let the melted mixture cool to room temperature, then cover and refrigerate for 2 hours.

Combine 1 cup milk and 1 tbsp vinegar and let it sit for 5 minutes to curdle, creating buttermilk.

In a mixing bowl, combine 2 cups all purpose flour (260g), 1½ cups fine sugar (300g), 2 tsp baking powder, 1 tsp baking soda, and a pinch of salt.

Add the prepared buttermilk and 2 large eggs to the dry ingredients, along with ⅔ cup vegetable oil (130g), and whisk until combined.

In a separate bowl, mix ½ cup cocoa powder (50g) and 2 tsp instant coffee with ½ cup boiling hot water (120g) and let it cool until warm (not hot).

Pour the cooled coffee mixture into the batter and whisk gently until smooth, being careful not to overmix.

Prepare a 9" x 13" tray lined with parchment paper and pour the batter into it.

Bake at 180°C for 30 minutes.

Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Once the cake is fully cooled, level it if needed and divide it into 3 equal slices (layers).

Spread a layer of chilled ganache filling between the layers of cake.

Apply a thin crumb coat to lock in crumbs and refrigerate for 15 minutes.

Spread the remaining ganache smoothly over the cake and let it set at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens