Ingredients: For the Chocolate Cake: 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water For the Chocolate Ganache: 1 cup heavy cream 8 oz semisweet chocolate, finely chopped 2 tbsp butter Instructions: Make the Chocolate Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then remove cakes from pans and let cool completely on wire racks. Prepare the Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Place chopped chocolate in a heat-proof bowl. Pour hot cream over the chocolate and let sit for 2-3 minutes. Stir until chocolate is completely melted and mixture is smooth. Add butter and mix until glossy. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of ganache over the top. Add the second cake layer on top and pour the remaining ganache over the cake, allowing it to drip down the sides. Notes: For an extra moist cake, brush layers with simple syrup before adding ganache. Ensure cakes are completely cooled before assembling to avoid melting the ganache. Prep Time: 20 mins | Cooking Time: 35 mins | Total Time: 55 mins | Servings: 12 | Kcal: 400 per serving
