Ultra-Moist Silky Chocolate Cake – Rich, Decadent & Dreamily Smooth

🍰 Preparation

1️⃣ Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 8–9 inch (20–22 cm) cake pans with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla. Mix until smooth.
4. Slowly pour in hot coffee while mixing. Batter will be thin — this ensures a moist cake.
5. Divide batter evenly between pans and bake for 28–32 minutes or until a toothpick inserted comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2️⃣ Make the Silky Chocolate Cream

7. Heat the cream gently (do not boil), then pour it over the chopped chocolate in a bowl.
8. Let sit for 2 minutes, then stir until completely melted and smooth.
9. Cool for 10–15 minutes.
10. In a separate bowl, cream the butter and powdered sugar until light and fluffy.
11. Add the cooled chocolate mixture and vanilla. Beat until silky and spreadable.
12. If the mixture is too soft, refrigerate for 10–15 minutes before using.
    

    3️⃣ Prepare the Ganache