Moist-N-Decadent Chocolate Cake


The most Moist-N-Decadent Chocolate Cake you'll ever taste.


1 1/2 Sticks of Salted Sweet Cream Butter
1 1/2 Cups of Sugar
3 Eggs
1 Teaspoon of Vanilla
1 Tablespoon of Instant Espresso
1 Cup of All Purpose Flour(Sifted)
1/2 Cup of Cocoa
1/4 Cup of Hot Water

1/2 Cup of Cocoa
1/2 Stick of Butter
1/4 Cup of Corn Syrup
1/2 Cup of Milk + 2 Tablespoons
1 Cup of Confectioner Sugar
1/2 Teaspoon of Vanilla

Chocolate Chips or Shavings
Cool Whip


Pre-heat oven to 325 Degrees.  Butter and Flour your baking dish. You can use Ramekins (6 to 8) or one 8 in round cake pan.


1. Cream Butter and Sugar together on high speed for 10 to 15 minutes. Lower your mixer speed to medium and add Eggs one at a time, making sure to blend well. Add your Vanilla.
2. In a separate bowl sift your Flour, Cocoa and Instant Espresso.  Hand stir your dry ingredients into your wet ingredients for a couple of minutes the.  With your mixer on a low speed slowly add your hot water.
3. Bake in Ramekins for 18 - 20 minutes or in your cake pan for 35 - 40 minutes until your toothpick comes out clean. Remove from oven and allow to cool to touch.


1. Place a small sauce pan on the stovetop to low heat.  Add your butter, vanilla and milk...once melted add your cocoa and corn syrup stir to a smooth consistency.  Remove from heat and place in a mixing bowl.  You may need to add 1 to 2 more tablespoons of milk to thin.  Add your confectioner sugar and mix on a low speed. 

Once your cake has cooled pour your ganache to center and lightly spread to cover all sides. 

Try my recipe then come back and share your experience with us...Enjoy!