How long does it take to make Moist Chocolate Cake?

A thin batter: a cup of boiling water for about 2 cups flour, ¾ cup cocoa, a cup of milk, ½ cup oil and 2 eggs, with baking powder and baking soda.

1 hrTotal

22 minActive time

38 minSetting

Step by Step

#	What to do	How long
1	Preheat the oven to 175°C (345°F) and grease two round pans	12 min
2	Sift the flour, cocoa, baking powder and baking soda into a bowl and add the sugar	1 min
3	Add the eggs, milk and oil and beat 2 minutes	2 min
4	Add the boiling water and stir. The batter is thin, and that's fine	1 min
5	Divide between the pans and bake 30–35 minutes	32 min
6	Finely chop the chocolate and put it in a bowl	5 min
7	Heat the cream	5 min
8	Stir gently from the center outward	1 min
9	Let the cakes cool, stack one on the other and pour the ganache over the top	1 min

How to Tell It's Done

until a toothpick inserted in the center comes out clean
until just about to boil and pour over the chocolate
until you get a smooth, glossy cream

Tips

Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
The boiling water blooms the cocoa and deepens the flavor, and the thin batter makes an especially moist cake.
Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.

More Ways

In two round pans, bake at 175°C (345°F) for 30–35 minutes, until a toothpick comes out clean.
In one large pan, bake at 180°C (355°F) for 40–50 minutes, in a leakproof pan since the batter is very thin.

The full recipe: Moist Chocolate Cake →

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