Moist Chocolate Wet Cake

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A slice of moist chocolate cake with cream and strawberries topped with chocolate ganache.

Enjoy a slice of our Chocolate Wet Cake. It’s a soft chocolate cake with sweet cream and shiny chocolate on top. We put fresh strawberries on it too. This cake is very good for anyone who loves chocolate. It’s great for parties or just to have something sweet at home.

Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water
  • Fresh strawberries for decoration

For the cream filling:

  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the chocolate ganache:

  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) semi-sweet chocolate, finely chopped

Now, let’s see how to make this tasty chocolate cake. And if you love sweet treats, you might like our Biscoff Cookie Butter Cheesecake too.

Instructions:

  1. Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the flour mixture and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
  4. Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  5. While the cakes are baking, make the cream filling by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until needed.
  6. For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer. Put the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2-3 minutes and then stir until smooth and creamy.
  7. Once the cakes are done, allow them to cool in the pans for 10 minutes, then remove from pans to wire racks to cool completely.
  8. To assemble, place one cake layer on your serving plate. Spread the whipped cream filling over the top, and then place the second cake layer on top.
  9. Pour the chocolate ganache over the top of the cake, allowing some to drip down the sides.
  10. Decorate with fresh strawberries and, if desired, additional chocolate sprinkles or shavings.
  11. Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.

Next Up: Taste Surprises!

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