Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • 8 oz (225g) semisweet or dark chocolate, chopped
  • 1 cup (240ml) heavy cream
  • 1 tbsp unsalted butter

Instructions:

  1. Preheat to 350°F (175°C). Grease and flour the cake pans.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed until combined.
  4. Gradually add boiling water until batter is smooth and thin. (BE CAREFUL)
  5. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  6. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth. Add butter and mix until glossy.
  8. Place one cake layer on a serving platter, spread a layer of ganache on top, then place the second layer on top. Pour remaining ganache over the top.
  9. Refrigerate the cake for 15 minutes to set the ganache, then slice and serve.