🧑🍳 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:
1️⃣ Make the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for 2 minutes until smooth.
Carefully stir in the boiling water. The batter will be thin—this is normal! Pour it into the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
2️⃣ Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Place the chopped semisweet chocolate in a heat-proof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
Stir until the chocolate is fully melted and smooth. Add butter and stir until the ganache is glossy and velvety.
3️⃣ Assemble the Cake:
Place the first cake layer on a serving plate. Spread a generous layer of chocolate ganache over the top.
Add the second cake layer and pour the remaining ganache over the entire cake, allowing it to drip down the sides for that decadent, drippy effect.
⏱ Time Breakdown:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: 400 per serving
