Ingredients:
For the Chocolate Cake:
1 ¹/² cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 ¹/² teaspoons baking powder
1 ¹/² teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 cup whole milk
1/2 cup oil (cooking oil)
2 teaspoons vanilla extract
1 cup boiling water.
For the Chocolate Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate (chopped or chocolate chips)
1 tablespoon unsalted butter
Directions
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a big bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In seperate bowl, whisk together the eggs, granulated sugar, brown sugar, milk, vegetable oil, and vanilla extract until smooth.
Slowly add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the boiling water. The batter will be thin, which is normal.
Bake the Cakes:
Divide the batter evenly between the prepared pans.
Bake for approximately 35 minutes (check it by inserting a toothpick)
Let the cakes cool in the pans about 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (don’t boil).
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for about 3 minutes, then stir until smooth and glossy.
Stir in the butter for extra shine, then let the ganache cool slightly until it thickens to a spreadable consistency.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of ganache evenly over the top.
Add the second cake layer and spread ganache over the top and sides of the cake. Use a spatula to smooth out the ganache.
Decorate and Serve:
Garnish with chocolate curls, chocolate sprinkles, or fresh berries for an extra touch.