Moist Chocolate Cake

Whenever we see chocolate cake, we automatically think about the iconic movie Matilda and the scene with Bruce and Miss Trunchbull. In honour of 85% of you voting that we looked like Matilda as a little girl, we bring you our Moist Chocolate Cake Recipe! This one is a keeper: it will stay in your recipe box forever. This cake has all the hallmarks of a classic chocolate ganache cake: a moist light crumb and a rich slightly fudgey icing. Just a handful of simple, familiar ingredients and a ganache topping that comes together in two steps, make this cake straightforward enough for a beginner.

What stands out

This chocolate ganache cake recipe will become a family favorite. It comes together quickly and uses ingredients you probably already have in the kitchen. The result is a chocolatey not-too-sweet cake that’s so moist and tender. The ganaches is as straightforward as it gets: combine melted chocolate and half-and-half for a pourable chocolate topping. This is a versatile dessert that can be baked in a Bundt pan loaf pan or round pan. However you serve it, it won’t last long!

⭐⭐⭐⭐⭐

Easiest and most chocolate cake recipe. Our husband made it today and used plain coconut yogurt and coconut sugar and sprinkled some dairy-free chocolate chips on top and it’s one of the best chocolate cakes we’ve ever made in our house. We have zero guilt or concerns having our toddler eat it also. This is definitely going to be a go-to recipe moving forward!!!! Love it!!!

– Lisa

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Eggs: In addition to giving the cake moisture and protein, eggs also help the cake rise and develop a fluffy, light texture.

Sugar: Granulated white sugar helps achieve that classic, nostalgic chocolate cake flavor and texture.

Vanilla: Pure vanilla extract helps enhance all the flavors of the cake, especially chocolate. You can also use vanilla sugar as a substitute for both the granulated white sugar and vanilla.

Avocado Oil: We love its neutral taste and high smoke point. It brings moisture to the cake, and it’s a bit healthier and more convenient than butter: less cholesterol and no melting required.

Plain Yogurt: Opt for a plain, full-fat yogurt for the moistest cake! Sour cream works too.

Unsweetened Cacao: This is the less processed version of cocoa powder. It’s nutty and earthy and made without added sugar.

All-Purpose Flour: Classic cake calls for good ‘ol plain, white, all-purpose flour. We have not tested this recipe with gluten-free flour.

Baking Powder: Humble baking powder plays a major role in helping the cake rise and create a soft, airy crumb. Check that your baking powder is not expired.

Chocolate Chips: Opt for the best quality chocolate chips you can afford. Cheaper brands contain stabilizers that can be grainy when melted. Semi-sweet (around 60% cocoa content) is a safe bet.

Half-and-Half Cream: Rich, smooth, and pourable chocolate ganache is made best with half-and-half. Heavy cream is an ok substitute if you want a thicker, spreadable ganache.

Kitchen tip

Our secret for a light and fluffy cake is to beat the eggs, sugar, and vanilla extract for up to 4 or 5 minutes until they are thick and light. This helps to incorporate air into the mixture, resulting in a fluffy texture.

Swaps

1. You can leave out the cream but it won’t be as thick as a ganache because the cream acts as a thickener. It will still be without it.
2. Use any chocolate chips you love (we love vegan and dark chocolate).
3. We have not personally tried making this sugar-free but we believe you could use coconut sugar or monk fruit sweetener instead. Let us know in the comments if you try!
4. Avocado oil works well in this recipe, but you can also use other neutral oils, such as vegetable or canola oil.
5. We've used yogurt here to add moisture to the cake, but you can also use sour cream or a non-dairy variety.

Serve it with

• A cold glass of milk or a hot cup of coffee or tea.
• With a platter of fresh fruit and our Yogurt Nut Butter Fruit Dip for dessert.
• On a dessert table with our Pignoli Cookies and Pink Blender Cake.

Questions

can we make this straightforward moist chocolate cake recipe dairy-free?

Yes, you can swap in your favorite non-dairy yogurt and omit the cream in the ganache.

can we make this cake sugar-free?

We have not personally tried making this sugar-free, but we believe you could use coconut sugar or monk fruit sweetener instead. Let us know in the comments if you try!

how do we make sure this straightforward moist chocolate cake recipe is nice and fluffy?

Our secret to a light and fluffy cake is to beat the eggs, sugar, and vanilla extract for up to 4 or 5 minutes until they are thick and light. This helps to incorporate air into the mixture, resulting in a fluffy texture.

can we make this cake in advance?

Yes, you can bake this, let it cool completely, remove from the pan, and then wrap tightly in plastic wrap and freeze. Once you are ready to serve, allow to defrost in the fridge for 24 hours, then top with freshly-made ganache.

how can we store the Chocolate ganache cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring the cake to room temperature before serving for the best texture and flavor.

What kind of chocolate should i use?

Semi-sweet chocolate chips (with about 60% cocoa content) are great here. Premium chocolate, which is often more expensive, works better for a ganache, because it’s produced with fewer stabilizing ingredients, which can prevent the ganache from becoming smooth.

Can i double this recipe? Can i make a double layer cake?

Yes, you can double the recipe and divide it between two baking dishes and cook them on the same rack in the oven at the same time. Since this is such a delicate, light cake, we do not recommend making it a double layer cake.

how do i know when our cake is done cooking?

To test for doneness, prick the thickest or center of the cake with a toothpick. When the toothpick comes out clean, the cake is done baking and should be cooled on a cooling rack.

Do i need to let the chocolate ganache set?

No, you can enjoy the cake immediately after pouring the ganache over, but it will be a bit messy. If you refrigerate the cake, the ganache will thicken and set.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 12 servings

• butter, for greasing the cake pan

For the Cake

• 4 large eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• ⅔ cup avocado oil, or canola/vegetable oil
• ⅔ cup plain yogurt, or sour cream
• ⅓ cup unsweetened cacao, or cocoa powder
• 1 ¼ cups all-purpose flour, plus extra for the cake pan
• 1 tablespoon baking powder

Ganache on top

• 1 ½ cups chocolate chips
• ⅓ cup half-and-half cream

Equipment

• Mixing Bowls
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Stand Mixer
• Spatula
• Cordless Mixer
• Parchment Paper
• Bundt Pan

Method

1. Preheat the oven to 350F (190C). Generously butter and flour a bundt pan (or any pan lined with parchment paper).
2. In a bowl add the eggs, sugar, and vanilla extract. Mix with a mixer for about 4 minutes or until thick and light (the mixture should look like a thick cream).
3. Add the oil and plain yogurt (or sour cream) and give it a quick mix. Add the cacao and mix. Then the flour and baking powder and mix.
4. Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick comes out clean.
5. Once the cake is done let it cool and then gently invert it onto a plate.
6. Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.) Add the chocolate to the bowl. Stir constantly until the chocolate is completely melted. Turn off the heat. Stir in the the half-and-half.
7. Pour the ganache over the cake and spread it out with a spatula. Let the ganache set and serve.

Kitchen notes

• To use metrics (weighed ingredients), below the ingredient links, select “metric” and the units will automatically convert.
• The nutrition facts in this recipe represent a slice that is 1/12th of the cake.
• The half-and-half is optional. It turns melted chocolate into a fudgey ganache, however plain melted chocolate drizzled over the cake is also delicious as-is.
• This is a versatile dessert that can be baked in a Bundt pan loaf pan or round cake pan.