Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder, sifted
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter, at room temperature

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
  3. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed until well combined.
  5. Carefully stir in boiling water until the batter is smooth (it will be thin).
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. In a saucepan, heat cream until just below boiling. Pour over chopped chocolate in a bowl, let sit for a few minutes, then stir until smooth. Stir in butter until shiny.
  9. Place one cake layer on a serving platter, pour half of the ganache over it. Top with the second layer and pour remaining ganache on top.
  10. Let the ganache set in the fridge for about 30 minutes before slicing and serving.