Ingredients

• All-purpose flour - 1 and ¾ cups
• Granulated sugar - 2 cups
• Unsweetened cocoa powder - ¾ cup
• Baking powder - 1 and ½ teaspoons
• Baking soda - 1 and ½ teaspoons
• Salt - 1 teaspoon
• Eggs - 2 large
• Whole milk - 1 cup
• Vegetable oil - ½ cup
• Vanilla extract - 2 teaspoons
• Boiling water - 1 cup
• Heavy cream - 1 cup
• Semi-sweet chocolate chips - 1 and ½ cups

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.

2. 2.

   In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   Add the eggs, milk, oil, and vanilla to the dry ingredients and beat on medium speed until well combined.

4. 4.

   Stir in the boiling water until the batter is smooth (it will be thin).

5. 5.

   Divide the batter evenly between the prepared pans.

6. 6.

   Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. 7.

   Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.

8. 8.

   To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.

9. 9.

   Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 5 minutes, then stir until smooth.

10. 10.

    Allow the ganache to cool slightly until it thickens to a spreadable consistency.

11. 11.

    Place one cake layer on a serving plate and spread a layer of ganache over the top.

12. 12.

    Top with the second cake layer and cover the top and sides of the cake with the remaining ganache.

13. 13.

    Let the cake set at room temperature or refrigerate for 30 minutes before serving.

Nutritional Facts