Ultra Moist Chocolate Cake with Warm Chocolate Ganache
This incredibly soft and fluffy chocolate cake is topped with a warm ganache that soaks right into every crumb. Easy to make and impossible to resist, it's the ultimate crowd-pleaser for birthdays, gatherings, or a simple indulgent treat.
🛒 Ingredients
8 servings
- 4 eggs (whites and yolks separated)
- 1½ cups granulated sugar
- ½ cup sunflower oil
- 1 cup warm water
- 2½ cups all-purpose flour, sifted
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 8 tablespoons chocolate drink powder (such as Nesquik)
- 4 tablespoons unsalted butter
- 50 ml whole milk
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Directions
- 1
Preheat oven to 180 °C (350 °F). Grease and flour a 24 cm round cake pan.
- 2
Beat egg whites to stiff peaks and refrigerate while preparing the batter.
- 3
In a large bowl, whisk egg yolks with sugar until the mixture is pale and fluffy.
- 4
Add warm water, cocoa powder, and oil; mix until smooth and fully combined.
- 5
Gradually add sifted flour and beat with an electric mixer on high speed for 3 minutes.
- 6
Gently fold in the baking powder with a spatula — do not overmix.
- 7
Fold in the egg whites in three additions using upward circular motions to keep the batter airy.
- 8
Pour into the prepared pan and bake 50 minutes, or until a toothpick inserted in the center comes out clean.
- 9
Make the ganache: melt butter in a small saucepan, add chocolate powder and milk, bring to a boil and cook 1 minute, stirring constantly.
- 10
The moment the cake comes out of the oven, pour the hot ganache over it in the pan so it soaks deep into the crumb.
💡 Chef's Tip
Swap warm water for weak hot coffee to intensify the chocolate flavor without a coffee taste. For a richer ganache, stir in one tablespoon of heavy cream just before pouring.
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