Super Moist Chocolate Cake Recipe

This layered chocolate cake gets its signature moistness from a cup of boiling water stirred into the batter at the end, which thins it out and deepens the cocoa flavor as it bakes. A quick microwave ganache made from chocolate chips and heavy cream covers the cooled layers for a glossy, rich finish. It's a classic, crowd-feeding cake for birthdays or any chocolate craving.

A moist, boiling-water chocolate cake is layered and covered in a glossy chocolate ganache.

Why You'll Love This Recipe

• Fast: ready in about 165 minutes (15 min prep, 30 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 12 servings

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon salt
• 2 large eggs (at room temperature)
• 1 cup whole milk (at room temperature)
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Heat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. Sift together the flour, baking powder, baking soda, cocoa powder, sugar, and salt in a large bowl, whisking until well combined.
3. Whisk together the eggs, milk, vegetable oil, and vanilla extract in another bowl until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined, being careful not to overmix.
5. Stir the boiling water into the batter — it will be thin, but that's what gives the cake its moisture.
6. Pour the batter evenly into the prepared cake pans and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
7. While the cake bakes, make the ganache by combining the chocolate chips and heavy cream in a heatproof bowl and microwaving in 20-second intervals, stirring each time, until smooth, then setting it aside to cool.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Once fully cooled, spread a layer of ganache on top of one cake layer, place the second layer on top, and cover the entire cake with the remaining ganache.
10. Optionally decorate with chocolate shavings, sprinkles, or a dusting of cocoa powder, then slice and serve at room temperature.

Cooking Tips

• Don't overmix the batter once the dry and wet ingredients are combined, to keep the cake tender.
• Let the cakes cool completely before frosting, or the ganache will melt and slide off.
• Use good quality cocoa powder for the deepest chocolate flavor.

Substitutions

• Buttermilk can replace whole milk for a slightly tangier crumb.
• Hot coffee can replace the boiling water for a deeper chocolate flavor.
• Dark chocolate chips can replace semi-sweet in the ganache for a less sweet finish.

Storage

• Store frosted cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
• Freeze unfrosted cake layers, wrapped tightly, for up to 3 months.

Serving Suggestions

• Slice with a warm, clean knife for the neatest pieces.
• Serve with a scoop of vanilla ice cream.
• Decorate with chocolate shavings or sprinkles for special occasions.

You Might Also Like

• Cosmic Brownie Cookies
• Chocolate Covered Strawberry Brownies
• Oreo Reese's Fudge Brownies
• Soft & Fudgy Red Velvet Crinkle Cookies
• Butterscotch Chocolate Chip Cookies
• Chocolate M&M Cookies