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

📝 Ingredients

Cake Layer:
- Flour – 230 g (1¾ cups)
- Cocoa powder – 65 g (⅔ cup)
- Sugar – 280 g (1⅓ cups + 1 tbsp)
- Salt – a pinch
- Baking powder – 10 g (2 tsp)
- Milk – 260 g/ml (1 cup + 1 tbsp)
- Vegetable oil (neutral flavor) – 60 g/ml (¼ cup)
- Unsalted butter (room temperature) – 60 g (2 oz)
- Eggs – 2 large eggs

Cake pan size: 8 inches (20 cm)
Baking temperature: 310°F (155°C)

Cream:
- Powdered sugar – 40 g (⅓ cup)
- Mascarpone cheese – 115 g (4 oz), Philadelphia works too
- Heavy cream – 60 ml (¼ cup)

Ganache:
- Chocolate bar – 100 g (3.5 oz)
- Heavy cream (35%) – 160 ml (⅔ cup)


🍰 Quick Step-by-Step Instructions
1. Prep the ingredients: Let milk, butter, eggs come to room temperature.

2. Mix dry ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, sugar, and a pinch of salt.

3. Add wet ingredients: Add eggs, butter (chunk or melted), vegetable oil, milk, and vanilla extract. Mix on low speed for 2–3 minutes.

4. Prep the pan: Line an 8-inch springform pan with parchment paper, grease it with butter, and pour in the batter.

5. Bake: Bake at 310°F (155°C) for about 60–70 minutes.

6. Test doneness: Use a toothpick — if it comes out clean, it’s ready. If not, continue baking and check every 5 minutes.

7. Cool & rest: Let the cake cool in the pan for 10 minutes, then transfer to a rack. Wrap in plastic wrap and chill in the fridge for 40–60 minutes (or ideally a few hours or overnight for better flavor and texture).

8. Make the cream: Beat mascarpone with powdered sugar until creamy. Separately whip heavy cream to soft peaks, then fold it into the mascarpone mixture.

9. Slice the cake: Cut off the top of the cake and slice it in half horizontally.

10. Assemble: Spread the cream over the bottom layer, then place the second layer on top.

11. Make the ganache: Heat heavy cream (do not boil), pour it over chopped chocolate, let sit for a minute, then whisk until smooth.

12. Finish the cake: Pour ganache over the cake and smooth it out. Optional: coat the sides too.


⚠️ Important Tips & Notes
- Baking temperature: 310°F (155°C) — low and slow ensures even baking without burning.

- Baking time: About 60–70 minutes. Always check with a toothpick. If it’s still wet, bake longer and check every 5 minutes.

- Let the cake cool in the pan for at least 10 minutes before removing it — this helps prevent breaking and crumbling.

- Don’t rush the resting time: The cake wrapped in plastic wrap should rest in the fridge for at least 40–60 minutes, but a few hours or overnight will give you the best flavor and moisture.

- Use room temperature ingredients for best mixing and texture.

- Don’t boil the cream for ganache — just heat it until bubbles appear around the edges.

- You can use buttermilk instead of milk — it makes the cake even more tender and moist.

Hope you enjoy making (and eating!) this cake as much as I did. 😊


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