Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) semi-sweet chocolate, chopped
  • 1 cup (240ml) heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh berries for garnish (optional)
  • Whipped cream for serving (optional)

Instructions:

  1. Preheat to 350°F (175°C) and grease two 9-inch round cake pans. Line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, milk, oil, and vanilla until smooth.
  4. Gradually add wet ingredients to dry, mixing until just combined. Stir in boiling water until batter is smooth.
  5. Pour batter evenly into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Allow cakes to cool in pans for 10 minutes, then turn onto cooling racks.
  7. Heat heavy cream until just about to boil. Pour over chopped chocolate in a bowl and let sit for 5 minutes, then stir until smooth.
  8. Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  9. Place one cake layer on a serving plate, spread filling on top, then place the second cake on it. Pour ganache over the top and let it drizzle down the sides.
  10. Chill for at least 30 minutes before slicing.