Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (65 g) unsweetened cocoa powder
  • 2 cups (400 g) granulated sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240 ml) whole milk
  • ½ cup (120 ml) vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup (240 ml) boiling water
  • 1 cup (240 ml) heavy cream
  • 8 oz (225 g) semi-sweet chocolate, chopped
  • 2 tbsp (30 g) unsalted butter, softened

Instructions:

  1. Preheat the oven to 350°F (175°C) and prepare the cake pans with parchment paper.
  2. In a large bowl, combine dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry mix; beat with the mixer for 2 minutes on medium speed until smooth.
  4. Carefully stir in boiling water until evenly combined (the batter will be thin).
  5. Divide the batter evenly between the prepared pans.
  6. Bake in preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  8. To prepare the ganache, heat cream in a saucepan until simmering, then pour over chopped chocolate in a bowl; let sit for 5 minutes, then stir until smooth, adding butter until melted and glossy.
  9. Once the cakes are cool, spread ganache between the layers and over the top and sides of the cake.