Super Moist Chocolate Cake with Chocolate Ganache
Instructions:
Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add eggs, buttermilk, oil, and vanilla. Mix until well combined. Slowly stir in the hot water until the batter is smooth and thin.
Step 4: Divide batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool completely.
Step 5: To make the ganache, heat heavy cream until just boiling, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Add vanilla extract.
Step 6: Layer the cooled cakes with ganache between each layer and spread over the top and sides. Top with chocolate chips for a rich finish.
Storage Information:
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water
1 cup semi-sweet chocolate chips (for topping)
For the Ganache:
1 1/2 cups heavy cream
2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract
Chocolate Crinkle Cookies
These chocolate crinkle cookies are rich, fudgy, and irresistibly soft with a signature crackled powdered sugar coating. Perfect for holidays or anytime you crave a deep chocolate treat.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup powdered sugar (for coating)
Continue the instructions on the next page.
Chocolate Crinkle Cookies
Instructions
Step 1: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
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Step 2: In another bowl, mix granulated sugar, brown sugar, and oil until combined.
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Step 3: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
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Step 4: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
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Step 5: Cover and refrigerate the dough for at least 2 hours until firm.
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Step 6: Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
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Step 7: Scoop small portions of dough and roll into balls, then coat generously in powdered sugar.
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Step 8: Place on the baking sheet and bake for 10–12 minutes until crackled on top.
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Step 9: Allow cookies to cool on the pan for a few minutes before transferring to a rack.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months. Let thaw at room temperature before serving.
