# Moist & Fudgy Chocolate Cake

This recipe shows how to make a moist and fudgy two-layer chocolate cake with a rich chocolate cream frosting.

- Total time: 8 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 2 cups granulated sugar
- 400 g granulated sugar
- 1.75 cups all-purpose flour
- 220 g all-purpose flour
- 1 cup unsweetened cocoa powder
- 85 g unsweetened cocoa powder
- 1 heaping teaspoon baking powder
- 5 g baking powder
- 1 heaping teaspoon baking soda
- 7 g baking soda
- 0.33 teaspoon salt
- 2 g salt
- 2 large eggs
- 1 cup milk
- 240 ml milk
- 0.5 cup vegetable oil
- 120 ml vegetable oil
- 1 teaspoon coffee
- 3 g coffee
- 1 cup boiling water
- 240 ml boiling water
- 2 teaspoons vanilla extract
- 3 egg yolks
- 1 heaping tablespoon sugar
- 20 g sugar
- 0.66 cup heavy cream
- 140 ml heavy cream
- 2 chocolate bars
- 200 g chocolate bars
- 0.66 cup heavy cream
- 140 ml heavy cream
- 1 heaping tablespoon sugar
- 20 g sugar

## Instructions

1. Mix all dry ingredients together: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
2. Add the eggs (room temperature is best) and vegetable oil to the well in the center of the dry ingredients.
3. Add one cup of milk (room temperature is ideal). Stir well to combine.
4. Add vanilla extract and stir until the batter is smooth.
5. Prepare the baking molds by greasing and lining the bottoms with parchment paper.
6. Pour batter into the prepared molds and bake at 350°F (175°C) for 30 minutes.
7. Make the chocolate cream by whipping heavy cream with sugar until stiff peaks form. Set aside.
8. Make the chocolate ganache by combining egg yolks and sugar. Add heavy cream and stir until well combined.
9. Heat the mixture on medium heat until it thickens, stirring constantly. Do not let it boil.
10. Remove from heat, add finely chopped chocolate, and stir until melted and smooth. Let cool slightly.
11. Once the cakes are cool (about 10 minutes after removing from oven), gently tap the molds to remove the layers.
12. Spread the chocolate cream evenly on the first cake layer.
13. Top with the second cake layer and frost the entire cake with the remaining chocolate cream. You can warm the cream slightly if it becomes difficult to spread.

## Equipment

- sieve
- whisk
- hand mixer
- baking molds
- parchment paper
- spatula
- knife
- saucepan
- stove

## Source

- Original video: https://youtu.be/EaljSnLrJW8?si=5n65IkmlciVx_fNv
- Recipe page: https://www.cliprecipe.com/recipe/b7877696-ab84-413c-a47c-60397258d585
- Extracted: 2025-02-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt