Method

Chocolate Moist Cake ​

1. Combine all the dry ingredients in a bowl.​
2. In a separate bowl, mix all the wet ingredients (except the coffee).​
3. Add the wet ingredients into the dry ingredients and mix well.​
4. Pour in the hot coffee and stir until the batter is smooth and slightly runny.​
5. Pour the batter into an 8-inch round or square pan lined with parchment paper and greased.​
6. Bake at 170°C for 45–55 minutes, depending on your oven.​

Chocolate Ganache​

1. Heat the cream in a saucepan until it’s almost boiling.​
2. Pour the hot cream over the chocolate and let it sit for 2–3 minutes.​
3. Stir until the chocolate is fully melted and the texture is smooth.​
4. Pour on top of cooled Chocolate Moist Cake .​

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