This is THE best moist Chocolate Cake recipe you'll ever try -- hands down! This is my best selling chocolate moist cake, and if you love chocolate as much as I do, you have to try it. In this chocolate cake recipe, I use two different icings and a few little tricks to make it extra special (watch until the end). The moist rich deliciousness of this cake is spectacular, and if you ever wanted to know how to make chocolate cake, this is the last recipe you'll ever need. Let me know what you think.

For those new to my channel, I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking (I became a cake boss), and in a few short years, there have been lots of lessons that I have learned along the way. I’m new to YouTube and making these videos to pay-it-forward and hoping that you enjoy it, as much as I love sharing it with you. SUBSCRIBE NOW -

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THE TOOLS
KitchenAid Mixer:
KitchenAid Flat “Paddle” Beater:
Kitchen Scale:
9-inch Baking Pan:
Non-Stick Paper:
Stainless Steel Bowl:
Whisk:
Sifter:
Silicone Spatula:
Cake Turntable:
Cake Board:
Piping bag:
Cake Decorating tips:
Palette Knife:
Ice Cream Scoop:
Stick Blender:
Saucepan:

RECIPES & METHOD BELOW

Chocolate Cake:

½ cup (125mL) Oil
2 cups (440g) Sugar
2 Large Eggs
1 Tablespoon (T) Vanilla extract
2 ½ cups (300g) Flour
1 cup (70g) Unsweetened Cocoa powder, sifted and levelled (I use Hershey’s Cocoa
1 ½ teaspoon (t) Baking powder
1 ½ teaspoon (t) Baking soda
½ teaspoon (t) Salt
½ cup (125mL) Espresso
1 cup (250mL) Milk

Prep

Preheat oven to 350°F (180°C)
Line the bottom of cake pans with non-stick paper
In your mixer, using the paddle, blend the oil, sugar, eggs and vanilla until pale and creamy.
In a bowl sift all dry ingredients together.
In your Mixer (3 step mixing process), alternately add the milk and dry ingredients until incorporated. Scrape bowl often.
Lastly, add in the hot espresso. Scrape bowl often.
The batter will be quite liquidy, this is normal. It’s what gives the cake it’s moist, pudding-like texture.
Scale batter into pans and bake for 20-25 minutes (if using 3 pans) or just until the centre feels spongy. I would bake for 30-40 minutes if using only 1 pan, but looking for that same spongy centre.

Ganache (can be both inside and outside)
3 ¼ cups (600g) Semi-sweet choc chips (51%) (I use Costco’s Kirkland) -
34oz. (1L) Heavy cream
1 teaspoon (t) Vanilla extract

In a bowl, add the chocolate and vanilla into the bowl and set aside.
In a saucepan, scald (just before the boil, but don’t let it boil) heavy cream in a pot.
Pour the hot cream over the chocolate and let it melt. Whisk gently to fully mix together. Emulsify with a stick blender.
Cover surface of ganache with cartouche or plastic wrap and let cool for a few hours or overnight before whipping lightly.

Fudge Icing (optional but worth it! - outside cake only)

1/4 cup (20g) unsweetened cocoa powder
1 1/2 cups (3 sticks - 340g) unsalted butter, room temperature
Pinch of salt
1 lb (450g) Semi-sweet chocolate chips (51%) (I use Costco’s Kirkland brand), melted and cooled -
1/2 cup (75g) confectioners' sugar, sifted
1/4 (60mL) cup boiling water

Combine cocoa and boiling water, stirring until cocoa has dissolved. In your mixer on medium-high speed, beat the butter, sugar, and the salt until pale and fluffy. Then reduce the speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

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This is a must what before you bake your next cake. I guarantee a couple of the tips will surprise you: "5 Tips to a Moist Cake Every Time - Never Dry Again! (2018)"

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