*Moist Simple Chocolate Cake* with the glossy drip 

 

*Yields: 1 x 8-inch cake*

 

*For the Moist Chocolate Cake:*

 

– 1 & 3/4 cups all-purpose flour / maida (220g)

– 3/4 cup unsweetened cocoa powder (75g) – use good quality .

– 2 cups granulated sugar (400g)

– 1 & 1/2 tsp baking soda

– 1 & 1/2 tsp baking powder

– 1 tsp salt

– 2 large eggs, room temp

– 1 cup buttermilk – 1 cup milk + 1 tbsp vinegar, rest 5 mins

– 1/2 cup vegetable oil

– 2 tsp vanilla extract

– 1 cup hot coffee OR hot water – coffee makes it extra moist and dark

 

*For the Chocolate Ganache Frosting (that shiny drip):*

 

– 300g dark chocolate, chopped

– 1 & 1/2 cups heavy cream / fresh cream (360ml)

– 2 tbsp butter, soft

– 1 tbsp corn syrup / honey – optional,

 

*For Topping:*

 

– Chocolate curls / shavings

 

*Method:*

 

*1. Make the cake:*

Preheat oven to 175°C / 350°F. Grease and line two 8-inch pans.

 

In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, salt.

 

Add eggs, buttermilk, oil, vanilla. Beat 2 minutes. Then add hot coffee/water and mix – batter will be thin, that’s correct. This thin batter is the secret for moist cake.

 

Divide into pans. Bake 30-35 mins until toothpick comes out with a few moist crumbs. Don’t overbake.

 

Cool completely. This cake gets more moist the next day.

 

*2. Make the ganache

Heat cream until just simmering. Pour over chopped chocolate. Let sit 2 mins. Stir until smooth. Add butter and honey/corn syrup for shine. Let it cool 15-20 mins until thick but still pourable

 

*3. Asemble

Place one cake layer, spread ganache. Add second layer. Pour remaining ganache on top and spread with back of spoon in swirls. Let it drip down sides naturally – use a spoon to guide the drips

 

*4. Top:* Pile chocolate curls and shavings in the center while ganache is still wet.

 

Chill 30 mins to set.

 

*Tip for extra moist:* Wrap warm cake layers in cling wrap and freeze 1 hour before frosting – locks in all moisture.