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Easy Moist Chocolate Cake

A delightful, indulgent chocolate cake that is incredibly moist and rich, perfect for any occasion and easy enough for beginners to make.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large Large Eggs Bring to room temperature before use.
  • 1 cup Granulated Sugar Provides sweetness.
  • 1 teaspoon Pure Vanilla Extract Use pure extracts for better flavor.
  • 2/3 cup Avocado Oil (or Canola/Vegetable Oil) Avocado oil adds moisture.
  • 2/3 cup Plain Yogurt (or Sour Cream) Key to maintaining moisture.
  • 1/3 cup Unsweetened Cacao (or Cocoa Powder) Use unsweetened for best results.
  • 1 1/4 cups All-Purpose Flour Spoon and level for accurate measurement.
  • 1 tablespoon Baking Powder Helps the cake rise.
  • 1 1/2 cups Chocolate Chips Use semi-sweet or dark chocolate for extra richness.
For the Ganache
  • 1/3 cup Half-and-Half Cream For a luxurious chocolate finish.

Method
 

Preparation
  1. Preheat the oven to 350°F (190°C). Generously butter and flour a bundt pan.
  2. In a large mixing bowl, beat the eggs, sugar, and vanilla extract with an electric mixer for about 4 minutes until thick and light.
  3. Add the oil and yogurt, mixing until just combined. Sift in the cacao and mix until combined.
  4. Add flour and baking powder, mixing carefully to avoid overmixing.
  5. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
  6. Let cool for 10-15 minutes in the pan before inverting onto a cooling rack.
Ganache Preparation
  1. Create a double-boiler and melt the chocolate chips, stirring in the half-and-half until smooth.
  2. Pour ganache over cooled cake and let set for about 20 minutes before serving.

Notes

Store cake in an airtight container at room temperature for up to 3 days or in the fridge for a week.