Moist & Fudgy Chocolate Cake

Tutorial video

Ingredients (16)

• 400 g granulated sugar
• 220 g all-purpose flour
• 85 g unsweetened cocoa powder
• 5 g baking powder
• 7 g baking soda
• 2 g salt
• 2 large eggs
• 240 ml milk
• 120 ml vegetable oil
• 3 g instant coffee
• 240 ml boiling water
• 10 ml vanilla extract
• 3 egg yolks
• 20 g sugar
• 140 ml heavy cream
• 200 g chocolate bars

Nutrition (per serving)

Calories

552 kcal

Carbohydrate

61 g

Protein

4.7 g

Fat

19 g

Fiber

4.3 g

Sodium

58 mg

Calcium

37 mg

Potassium

146 mg

Iron

1 mg

Zinc

0.3 mg

Magnesium

50 mg

Cholesterol

78 mg

Instructions

• Preheat the oven to 350°F (175°C).
• Grease two 9‑inch round baking pans and set them aside.
• In a large bowl whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.
• Add the eggs, milk, vegetable oil, instant coffee, and vanilla extract; mix until smooth.
• Stir in the boiling water; the batter will be thin but that is normal.
• Divide the batter evenly between the prepared pans.
• Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for at least 10 minutes, then turn them out onto a wire rack to cool completely.
• For the frosting, whisk the egg yolks with the 20 g sugar until pale.
• In a saucepan combine the heavy cream and chocolate bars; heat gently, stirring, until the chocolate melts into a smooth ganache.
• Remove the ganache from heat and let it cool slightly, then fold in the whisked egg‑yolk mixture.
• If the frosting becomes too firm, melt it over a double boiler and then whip with a mixer until smooth and creamy.
• Spread the frosting over one cake layer, place the second layer on top, and finish by coating the top and sides with the remaining frosting.