Moist & Fudgy Chocolate Cake
Equipment
Ingredients
Cake Layers
granulated sugar
400 g
all-purpose flour
220 g
unsweetened cocoa powder
85 g
baking powder
5 g
baking soda
7 g
salt
2 g
large eggs
2 piece
milk
240 ml
vegetable oil
120 ml
coffee
3 g
boiling water
240 ml
vanilla extract
10 ml
Chocolate Frosting
egg yolks
3 piece
granulated sugar
20 g
heavy cream
140 ml
dark chocolate bars
200 g
Whipped Cream
heavy cream
140 ml
granulated sugar
20 g
Instructions
Preheat oven
Preheat the oven to 175°C and prepare two 9-inch round cake pans.
Mix dry ingredients
In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add wet ingredients
Add eggs, milk, vegetable oil, coffee, boiling water, and vanilla extract to the dry mixture.
Bake the cake
Pour batter into prepared pans and bake at 175°C for 30 minutes until a toothpick comes out clean.
Cool the layers
Let cake layers cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Prepare chocolate frosting
In a heatproof bowl, whisk egg yolks with sugar, then gradually add heavy cream and chopped chocolate.
Whip cream topping
Whip remaining heavy cream with sugar until soft peaks form.
Assemble the cake
Place first cake layer on serving plate, spread chocolate frosting, add second layer, then frost top and sides.
Finish and decorate
Pipe or spread whipped cream on top and garnish as desired. Chill for 30 minutes before serving.
Original recipe
Storage
Store in airtight container. Frosting may need gentle re-whipping if refrigerated
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