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

Video Description

Kitchen Tools I Cook With: https://amzn.to/47KTh6J * Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- 📝 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. 😊