Ultra Moist Homemade Decadent Chocolate Cake

Preparation

1) Prepare the cake

1. Preheat the oven to 350°F (175°C). Allowing it to heat fully ensures consistent baking and proper cake rise.
2. Grease a 22–24 cm springform pan and line the bottom with parchment paper. This prevents sticking and helps the cake release neatly once cooled.
3. In a large bowl, mix the flour, cocoa, baking powder, baking soda, and salt. Sifting the cocoa beforehand helps it blend smoothly into the dry mixture without forming lumps.
4. In a separate bowl, whisk together the eggs, sugar, buttermilk, vegetable oil, and vanilla. Whisking thoroughly helps dissolve the sugar and creates a uniform base.
5. Add the dry mixture into the liquid ingredients and stir gently. Mix just until everything is combined; overmixing can toughen the cake.
6. Slowly pour in the hot coffee, stirring as you add it. The batter will become thin and fluid, which is exactly what creates this cake’s ultra-moist texture. The heat helps bloom the cocoa, producing a more intense chocolate flavor.
7. Pour the batter into the prepared pan and smooth the top lightly. Bake for 35–45 minutes. A toothpick inserted in the center should come out with a few moist crumbs—indicating doneness without drying out the crumb.

2) Prepare the ganache

1. Heat the cream just until it approaches a simmer. Avoid boiling to prevent the cream from separating or scorching.
2. Pour the hot cream over the chopped chocolate. Let it sit for 1 minute to soften the chocolate gently before stirring.
3. Add the butter and stir until it melts fully, contributing shine and a silky finish to the ganache.
4. Allow the ganache to cool to room temperature. As it cools, it will thicken slightly and become easier to pour in smooth, controlled drips.
   

   3) Assembly