—-Ingredients:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Ganache: - 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 2 tbsp butter
—-𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
- Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes until smooth.
- Stir in the boiling water slowly. The batter will be thin, but that’s normal.
- Divide the batter evenly between the two prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the Ganache:
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat.
- Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate.
- Stir the mixture until smooth, then add butter and stir until glossy and fully incorporated.
- Assemble the Cake:
- Place one of the cooled cake layers on a serving plate. Spread a generous layer of ganache over the top.
- Place the second cake layer on top.
- Pour the remaining ganache over the top of the cake, letting it drip down the sides for a smooth, glossy finish.
Notes: - For extra moisture, brush the cake layers with simple syrup before adding the ganache.
- Make sure the cake layers are completely cooled before spreading the ganache to prevent melting.