The Best Moist Chocolate Cake Recipe Ever!

*wipes drool off the table*

I am not going to kid you. This is hands down, the best moist chocolate cake recipe everrrrrr!

Simplest cake to make too, because you don't need a mixer, and it uses vegetable oil instead of butter!

I swear, this cake is great even when naked on its own, fresh out of this oven. Even better when drizzled with chocolate ganache. I have to warn you though, although it is an easy cake to make, it is NOT an easy cake to manage for fondant. It is so moist, that it takes a ridiculous amount of effort and patience just to lather a decent amount of buttercream on the cake. Since it is so moist, it also sags whenever you attempt to layer the cakes, and hard to maintain shape when draped with fondant. BUT since it so darn moist, I persevere every single time, hence this is my go to recipe for all my sons' birthday cakes.

Moist Chocolate Cake:

2 cups caster sugar
1 3/4 cups superfine flour
1 cup unsweetened cocoa powder (I used Van Houlten)
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water

Method of Preparation:

1. Preheat oven to 180degC. Butter two - 9 inch (23 cm) round cake pans and set aside.
2. In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. In another bowl, add eggs, milk, oil and vanilla extract. Whisk for one minute using a whisk. Add the dry ingredients and whisk together for two minutes.
4. Lastly stir in boiling water. Batter will be tin, so do not use baking tins that have a removable bottom.
5. Divide the batter equally into two 9 inch pans.
6. Bake for 20 minutes or so, until toothpick comes out clean.

Chocolate Ganache:
For thick chocolate ganache suitable for filling the cake, use two parts dark chocolate to one part cream. For smooth glossy fondant that is loose enough to flow but thick enough to drip over the edges of the cake, use one part dark chocolate to one part cream. You can increase or decrease the chocolate to cream depending on your desired consistency. I recommend Beryl's dark chocolate compound (not milk chocolate!) and Paul's whipping cream.

1. Coarsely chop the chocolate and transfer to a heat-proof bowl.
2. Bring the cream to just a boil over medium-high heat. Make sure it doesn't boil over!
3. Start slowly then vigorously whisk the mixture in one direction until smooth and creamy. This may take a little while, so just keeping whisking.

For the beautiful drips, make sure that your cake is cool to touch. A super cold chilled cake from the fridge is most ideal. Pour your warm chocolate glaze into a piping bag and snip a small hole at the end. Pipe the chocolate ganache all over the top of the cake, with some purposeful drips over the top edge of the cake. And tadaaaaa you're done!

You can also top the cake with strawberries and Toblerone, and go crazy with the chocolate drizzle!

You simply must try this sinful recipe. And yes, you can thank me later. *chuckles*