Easy Moist Chocolate Cake
A delightful, moist chocolate cake that is easy to make and perfect for any occasion, offering a rich texture and irresistible chocolate flavor.
Ingredients
Main Ingredients
- 4 large large eggs Make sure they’re at room temperature for the best results.
- 1 cup sugar Granulated sugar adds sweetness and helps achieve that fluffy texture.
- 1 teaspoon pure vanilla extract Opt for high-quality vanilla; it makes a world of difference.
- 2/3 cup avocado oil Keeps the cake moist without imparting an overt flavor.
- 2/3 cup plain yogurt This is the key secret to that dreamy texture!
- 1/3 cup unsweetened cocoa powder Use the best quality for enhanced flavor.
- 1 1/4 cups all-purpose flour Essential for structure.
- 1 tablespoon baking powder Ensures a light rise.
- 1 1/2 cups chocolate chips Semi-sweet chocolate chips give the best balance of sweetness.
- 1/3 cup half-and-half cream Enhances the ganache.
For the ganache
- 1 cup chocolate Use semi-sweet or dark chocolate for melting.
Instructions
Preparation
- Preheat the oven to 350°F (190°C). Generously butter and flour a bundt pan or line any pan with parchment paper.
- In a mixing bowl, add the eggs, sugar, and vanilla extract. Using a mixer, blend these ingredients on medium speed for about 4 minutes until thick and light.
- Add the oil and yogurt, and quickly mix until combined. Sift in the cocoa powder, mixing until incorporated.
- Gradually add the flour and baking powder, mixing until just combined. Avoid overmixing to keep your cake tender.
- Stir in the chocolate chips.
Baking
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then gently invert it onto a plate.
Ganache Preparation
- In a double boiler, melt the chocolate. Stir until smooth and then incorporate the half-and-half cream.
- Pour the ganache over the cooled cake and spread it evenly with a spatula. Let it set for about 15 minutes before slicing.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Can make ahead of time by baking a day in advance.