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Easy Moist Chocolate Cake

A moist and flavorful chocolate cake that melts in your mouth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 large eggs preferably room temperature
  • 1 cup sugar granulated for sweetness
  • 1 teaspoon pure vanilla extract opt for pure for the best flavor
  • 2/3 cup avocado oil or canola/vegetable oil
  • 2/3 cup plain yogurt or sour cream for added richness
  • 1/3 cup unsweetened cacao or cocoa powder; use high-quality brands
  • 1 1/4 cups all-purpose flour plus extra for dusting the cake pan
  • 1 tablespoon baking powder for the perfect rise
  • 1 1/2 cups chocolate chips semi-sweet for rich flavor
For the ganache
  • 1/3 cup half-and-half cream or substitute with non-dairy milk

Method
 

Preparation
  1. Preheat your oven to 350°F (190°C) and butter and flour your bundt pan.
  2. In a large mixing bowl, whip eggs, sugar, and vanilla extract for about 4 minutes until light and thick.
  3. Add avocado oil and yogurt and mix until just combined.
  4. Sift in cacao, flour, and baking powder, mixing until just combined.
  5. Gently fold in chocolate chips.
Baking
  1. Pour the batter into the prepared pan and bake for 35 to 40 minutes until a toothpick comes out clean.
  2. Cool in the pan for 10 minutes before inverting onto a plate.
  3. For the ganache, melt chocolate chips over simmering water; stir in half-and-half until smooth.
  4. Pour ganache over the cooled cake and let it set before slicing.

Notes

Store leftover cake in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Can freeze individual slices for up to 3 months.