Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy cream (for the ganache)
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Preheat the 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.
- In a separate bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix thoroughly.
- Gradually add the wet mixture into the dry ingredients, mixing until just combined. Carefully stir in the boiling water until smooth and pourable.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Meanwhile, prepare the ganache: heat heavy cream until simmering, pour over chopped chocolate in a heatproof bowl, let sit for 5 minutes, then stir until smooth. Cool slightly.
- Spread ganache between the cooled cake layers. Cover the top and sides of the assembled cake with remaining ganache.
Notes
- Ensure cakes are completely cooled before frosting to prevent melting the ganache.
- For a richer flavor, use high-quality semi-sweet chocolate.
- This cake can be stored covered in the refrigerator for up to 3 days.
- You can prepare the cake layers one day in advance and assemble just before serving.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 40g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg