Moist Chocolate Cake

I made this cake this past summer for my Mother-in-law's birthday.  And when they say moist, they aren't kidding.  So gooey yummy!  My biggest pet peeve is dry cake.  No chance of that here!  Love this cake!

Moist Chocolate Cake

Ingredients:
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 cup milk
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 cup hot prepared hot chocolate
2 eggs

Directions:
Preheat oven to 350 degrees and grease and flour a 9 inch cake pan. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except hot chocolate. Mix well until combined and then add hot chocolate. Mix once again. Pour into greased pan and bake in the middle rack in the oven for 45-60 minutes or until a skewer comes out just clean. Cool on a wire rack.

CUSTARD FILLING

Ingredients:
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
1 large egg
1 teaspoon vanilla

Directions:
Mix the sugar, flour and salt in a medium saucepan. Stir in 3/4 cup of the milk. Bring to a boil over medium heat, whisking constantly. Cook for another 2 minutes. Remove from heat. Whisk together the egg and remaining milk, then whisk that mixture into the saucepan. Return to heat and cook just until it starts to boil, about 1 minute. Remove from heat and stir in the vanilla. Transfer to a bowl; cover with plastic wrap directly on the surface of the custard. Chill for at least 2 hours, or overnight.

CHOCOLATE GANACHE

Ingredients:
8 ounces semisweet chocolate
1 cup heavy cream

Directions:
Break up the chocolate into a medium bowl. Heat the cream in a small saucepan just until it starts to boil. Pour into the chocolate and stir until the chocolate melts and becomes smooth and shiny. Let cool about 30 minutes. Stir through again before frosting the cake.

Original Recipe can be found Here.