•INGREDIENTS:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water (or hot coffee for a richer flavor)
For the Chocolate Ganache Filling:
12 oz (340g) semi-sweet chocolate, chopped
1½ cups heavy cream
2 tbsp butter
•INSTRUCTIONS:
1. Prepare 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 the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed until well combined.
Slowly add the boiling water (or coffee) to the batter. Mix until smooth (the batter will be thin).
Pour the batter evenly into the prepared pans and 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 turn them out onto a wire rack to cool completely.
2. Make the Ganache:
Place the chopped chocolate and butter in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.
Pour the hot cream over the chocolate and butter. Let it sit for a minute, then stir until smooth.
Let the ganache cool and thicken for about 30-40 minutes, stirring occasionally, until it reaches a spreadable consistency.
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of ganache on top.
Place the second cake layer on top, pressing down gently.
Pour the remaining ganache over the top of the cake, letting it drip down the sides for a smooth finish.
4. Chill & Serve:
Let the cake set in the refrigerator for about an hour before serving. Garnish with fresh berries or mint leaves, if desired.
