๐ฆ๐๐ฝ๐ฒ๐ฟ ๐ ๐ผ๐ถ๐๐ ๐๐ต๐ผ๐ฐ๐ผ๐น๐ฎ๐๐ฒ ๐๐ฎ๐ธ๐ฒ ๐๐ถ๐๐ต ๐๐ต๐ผ๐ฐ๐ผ๐น๐ฎ๐๐ฒ ๐๐ฎ๐ป๐ฎ๐ฐ๐ต๐ฒ
This ultra-moist chocolate cake, topped with a glossy chocolate ganache, is the ultimate dessert for any chocolate lover!
Ingredients:
For the Cake:
1ยพ cups all-purpose flour
2 cups granulated sugar
ยพ cup unsweetened cocoa powder
1ยฝ tsp baking powder
1ยฝ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
ยฝ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Ganache:
1 cup heavy cream
8 oz semisweet chocolate, chopped
2 tbsp butter
Instructions:
Make the Cake:
Preheat the oven to 350ยฐF (175ยฐC). 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, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
Gradually stir in the boiling water. The batter will be thinโthis ensures a moist cake!
Divide the batter evenly between the prepared pans.
Bake for 30โ35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Ganache:
Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2โ3 minutes.
Stir until smooth, then add the butter. Mix until the ganache is glossy and fully combined.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of ganache over the top.
Place the second cake layer on top.
Pour the remaining ganache over the top of the cake, letting it drip down the sides for a smooth, elegant finish.