Introduction

This gâteau au chocolat hyper moelleux is an irresistibly moist chocolate cake topped with a rich ganache. Perfect for chocolate lovers, this dessert combines deep cocoa flavors with a smooth, creamy finish. It’s an elegant treat that’s surprisingly simple to make at home.

A two-layer chocolate cake on a white plate with thick, smooth, dark chocolate frosting spread in large, uneven swirls on top and between the layers, showing a moist and dense dark brown cake texture inside. A slice is missing from the cake, revealing the inner layers clearly, with a white plastic cake server placed beside the cake on the plate. In the background, there are two stacked white cups and saucers on a white marbled surface, along with another white plate holding another slice of the chocolate cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tasses (400g) de sucre en poudre
1 ¾ tasses (245 g) de farine
¾ tasse (75 g) de cacao en poudre amer de bonne qualité
1½ cuillerées à café de levure chimique
1½ cuillerées à café de bicarbonate de soude
½ cuillerée à café de sel
2 gros œufs
1 tasse (240 ml) d’eau tiède (ou de café)
1 tasse (240 ml) de lait
½ tasse (120 ml) d’huile neutre
1½ cuillerées à café d’extrait de vanille pure
225 g de chocolat mi-sucré coupé en morceaux (ou des pépites de chocolat)
1 tasse (250 ml) de crème liquide (crème à 35% de matière grasse)

Instructions

Step 1: Prepare the ganache first. Pour the cream into a saucepan and heat it over low heat without boiling.
Step 2: When the cream is very hot, remove the pan from the heat and immediately add the chopped chocolate pieces. Cover and let rest for 5 minutes.
Step 3: Stir vigorously with a fork until the ganache is smooth. Cover again and refrigerate for at least 1 hour until it thickens and is easy to spread.
Step 4: Prepare your cake pans by greasing them and lining the bottoms with parchment paper rounds.
Step 5: Position the oven rack in the middle and preheat the oven to 180°C (350°F).
Step 6: In a large bowl, mix all the dry ingredients together.
Step 7: In another bowl, beat the eggs with a fork. Add the wet ingredients one by one (water or coffee, milk, oil, vanilla), beating well after each addition.
Step 8: Pour the wet mixture over the dry ingredients and mix thoroughly with a fork until the batter is smooth and slightly runny.
Step 9: Divide the batter evenly between the two prepared pans.
Step 10: Bake for about 27 to 32 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
Step 11: Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
Step 12: To assemble, place one cake upside down on a serving plate. Spread some ganache over the surface.
Step 13: Place the second cake on top, then cover the entire cake with the remaining ganache. Create simple patterns on the ganache with the back of a spoon or a fork if desired.

Tips & Variations

For a deeper chocolate flavor, substitute water with brewed coffee.
Use neutral oil like vegetable or canola oil for a light texture without overpowering the chocolate.
Let the ganache come to room temperature before spreading if it becomes too hard in the fridge.
Add a pinch of cinnamon or chili powder to the dry ingredients for a twist.
Use dark chocolate instead of semi-sweet for a richer ganache.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor. The ganache may firm up when chilled, so allowing it to soften slightly before slicing makes serving easier.

How to Serve

A thick slice of chocolate cake with two rich dark brown layers made of moist, crumbly texture, separated and covered by smooth, creamy chocolate frosting with a slightly shiny and swirled look. The frosting coats the outer sides of the slice in a thick layer. The slice sits on a white plate with a metal fork in front. In the background, the rest of the cake with the same dark brown layers and chocolate frosting is partially visible on a white plate, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Ensure it contains xanthan gum or another binder for the best texture.

How can I tell when the cake is perfectly baked?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few moist crumbs but no wet batter, the cake is done.