Ingredients
Method
Step 1: Preheat the Oven
- First, heat your oven to 350 degrees. Get two round 9-inch cake pans ready by rubbing them with butter and a little flour, or by putting parchment paper in the bottom.1 ¾ cups all-purpose flour
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups granulated sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
Step 3: Combine Wet Ingredients
- In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth.2 large eggs, 1 cup whole milk, ½ cup vegetable oil, 2 teaspoons vanilla extract
Step 4: Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the boiling water in and stir. The batter will look thin, but that's okay.1 cup boiling water
Step 5: Bake the Cakes
- Pour the batter equally into both pans. Bake for 25 to 30 minutes. It's done when you can stick a toothpick in the middle and it comes out clean.
Step 6: Cool the Cakes
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely (about 1 hour).
Step 7: Make the Ganache
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth. Add vanilla extract and mix well.1 ½ cups heavy cream, 12 ounces semi-sweet chocolate, 1 teaspoon vanilla extract
Step 8: Assemble the Cake
- Put the first cake layer on your plate. Spread some of the chocolate ganache on top. Gently add the second cake layer. Now, pour the rest of the ganache over the whole cake, letting it drip down the sides for a fancy, truffle look.
Step 9: Garnish and Chill
- If desired, sprinkle chocolate shavings or cocoa powder on top. Refrigerate the cake for 20–30 minutes to set the ganache.Chocolate shavings or cocoa powder
Step 10: Serving
- Slice and serve at room temperature for the best texture.
Notes
- For the best taste, use good cocoa powder and good chocolate.
- If the ganache is too thick, stir in a tablespoon of warm cream to make it thinner.
- For a single-layer cake, halve the recipe and use one 9-inch pan; adjust baking time as needed.
- To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend.