Moist Chocolate Cake with Gooey Chocolate Glaze

Step-by-step instructions

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan (or line it with parchment paper).
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and 2 teaspoons of vanilla extract. Mix on medium speed until everything is smooth and blended.
Gradually pour in the boiling water while mixing—this will help to create that moist texture!
Pour the batter into the prepared pan and bake for 30 to 35 minutes. A toothpick inserted into the center should come out clean.
Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, heat the heavy cream in a small saucepan until it simmers. Stir in the chocolate chips and butter until melted and smooth.
Remove from heat and mix in the last teaspoon of vanilla extract along with a pinch of salt. Let it cool slightly.
Once the cake is cool, pour the glaze over the top, spreading it evenly. Allow the glaze to set before slicing and serving.

This chocolate cake is heavenly on its own, but here are some serving suggestions to elevate it even further:

Serve with a scoop of vanilla ice cream for a delightful contrast in flavors and temperatures.
Dust with powdered sugar for a simple yet elegant touch.
Accompany it with fresh berries or a dollop of whipped cream for added freshness.

Storing your cake properly will ensure it stays moist and delicious for days to come. Here are some tips:

Once the chocolate glaze has set, cover the cake with plastic wrap or place it in an airtight container.
It can be stored in the refrigerator for up to a week. If you want to keep it longer, consider freezing it.
To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It should last for up to three months in the freezer.

Room temperature ingredients: Ensure that your eggs and milk are at room temperature for a smoother batter. It allows for better emulsification.
Boiling water: Don’t skip adding boiling water; it activates the cocoa powder and helps create a moist cake.
Sifting ingredients: Sifting the dry ingredients together can incorporate more air, making the cake even lighter.

Want to switch things up? Here are some variations you might enjoy:

Flavor variations: Experiment with different extracts like peppermint or almond for a unique twist.
Add-ins: Consider folding in chopped nuts or chocolate chunks for extra texture.
Decorations: Top the cake with fresh fruits, sprinkles, or even a drizzle of caramel sauce for delightful aesthetics.

From start to finish, the process takes about an hour—plus time for cooling!

Yes! You can use gluten-free flour blends or whole wheat flour for a healthier option, but the texture may vary slightly.

If covered, the cake can be kept at room temperature for a day or two. To maintain freshness after that, it’s best to refrigerate it.

Embrace the joy of baking with this Moist Chocolate Cake with Gooey Chocolate Glaze, and treat yourself to a delightful slice of goodness!

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