Moist Chocolate Cake that melts in your mouth! 🍫

Moist Chocolate Cake that melts in your mouth! 🍫

This easy eggless chocolate cake is incredibly soft, rich and moist, with a layer of creamy cookie butter and smooth chocolate ganache on top.
The cake is made without eggs and uses hot water to create a beautifully tender chocolate crumb.

You can also replace the cookie butter with peanut butter, jam or your favourite spread.

Perfect for dessert, birthdays, afternoon tea, coffee time or whenever you want an easy homemade chocolate cake.


🍫 Chocolate Cake with Cookie Butter & Ganache


Ingredients

For the Chocolate Cake

Plain flour – 225g (1½ cups)
Cocoa powder – 50g (about ½ cup)
Baking powder – 2 teaspoons (about 10g)
Baking soda – ⅓ teaspoon
Salt – ¼ teaspoon
Sugar – 200g (1 cup)
Milk – 180ml (¾ cup)
Vinegar – 1 tablespoon
Any food-grade vinegar will work.
Vegetable oil or melted unsalted butter – 120ml (½ cup)
Boiling water – 180ml (¾ cup)


For the Chocolate Ganache

Chocolate – 150g
Heavy cream – 80ml (⅓ cup), hot


Optional Filling / Topping

Cookie butter / cookie spread – 2–3 tablespoons
You can replace the cookie butter with peanut butter, jam or jelly if preferred.


Equipment

Measuring cup size: 240ml
Baking pan: 20 × 20cm (8 × 8 inch)


Baking

Bake in a preheated oven at 170°C (350°F) for approximately 30–35 minutes.


Method

Prepare the Milk Mixture

Mix the milk and vinegar together.
Set aside for a few minutes.


Make the Chocolate Cake Batter

Add the plain flour, cocoa powder, baking powder, baking soda, salt and sugar to a large mixing bowl.
Mix well until evenly combined.
Add the oil or melted butter, followed by the milk and vinegar mixture.
Mix until mostly combined.
Carefully pour in the boiling hot water.
Start mixing immediately and continue until you have a smooth, even chocolate batter.

The batter will be fairly thin, which is normal.
Pour the batter into a lined 20 × 20cm (8 × 8 inch) baking pan.
Gently tap the pan a few times to release any large air bubbles.

Bake in a preheated oven at 170°C (350°F) for approximately 30–35 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
Allow the cake to cool slightly.


Make the Chocolate Ganache

Place the chopped chocolate in a heatproof bowl.
Pour the hot heavy cream over the chocolate.
Cover and leave it to sit for about 5 minutes.
Stir until completely smooth and glossy.
If you prefer a thicker ganache, cover it and allow it to sit for a little longer before using.


Finish the Cake

While the cake is still slightly warm, spread the cookie butter evenly over the surface.
The warmth of the cake will help soften the spread and make it easier to smooth.

Pour the chocolate ganache over the cookie butter layer.
Spread it evenly over the top.
Decorate however you like and allow the topping to set slightly before slicing.

Enjoy your rich Chocolate Cake with Cookie Butter and Ganache! 🍫🤎🍰


📦 Shelf Life

Because the cake is topped with ganache made with heavy cream, I would refrigerate it once cooled.

Refrigerator
Store in an airtight container for around 3–4 days.

Room temperature
For serving, around 2 hours is fine.

Freezer
Freeze well-wrapped slices for around 1–2 months for best quality.
For best results, freeze the cake before adding the ganache and cookie butter if possible.


🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰


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