Super Moist Chocolate Cake

Super moist chocolate cake is a rich and decadent dessert that is perfect for satisfying your chocolate cravings. This cake is incredibly moist and tender, with a deep chocolate flavor that will leave you wanting more.

To make super moist chocolate cake, start by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in boiling water, which will help to activate the cocoa powder and create a smooth batter.

Pour the batter into the prepared cake pans and smooth the tops with a spatula. Bake the cakes in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, you can prepare the frosting. In a medium bowl, beat butter until creamy. Gradually beat in powdered sugar, cocoa powder, vanilla extract, and milk until smooth and creamy.

Once the cakes are completely cool, place one cake layer on a serving platter and spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Slice and serve the super moist chocolate cake, garnished with chocolate shavings or sprinkles if desired. This cake is sure to be a hit with chocolate lovers of all ages!

For the 2-minute chocolate cake

3 eggs
5 tablespoons of melted butter
5 heaping tablespoons brown sugar 1/2 cup whole or plant-based milk
3 tablespoons cocoa powder
1 and 1/2 cup oat flour
1 tablespoon powdered yeast

Method of preparation

Beat all the liquid ingredients in the blender for about 3 minutes, then add the dry ones (except the yeast) and beat again until everything is mixed, add the yeast and mix again, unite a rectangular dish and pour this dough, leave it in the microwave for 2 minutes, don’t leave it too long so it doesn’t dry out.

For the nest milk brigadeiro:

1 can of condensed milk
2 tablespoons of butter
3 tablespoons powdered milk
3 tablespoons of cream, stir everything over low heat until it comes away from the bottom of the pan, let it cool on a plate.
For assembly:
Wait for the cake to cool down and cut it in two, wet the first part well with 100 ml of milk, pour all the nest milk brigadeiro, cover with the other part of the cake, set aside.
For the chocolate ganache:
100 grams of chocolate 60% cocoa + 50 ml of cream, microwave for 1 minute and stir well, pour over the cake and let it freeze for 20 minutes, IT’S SURREAL! the super wet cake with a super creamy filling


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