Ingredients
For the Cake:
1 and 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
2 cups (400g) sugar
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) whole milk
1/2 cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
For the Chocolate Filling:
200g dark chocolate (chopped)
200ml heavy cream
For the Chocolate Ganache Topping:
200g dark chocolate
150ml heavy cream
1 tbsp butter (optional for shine)
Preparation
Prepare the Cake:
Preheat oven to 180°C (350°F). Grease and flour two round cake pans.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour into pans.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cool completely before assembling.
Prepare the Chocolate Filling:
Heat the cream in a saucepan until just boiling.
Pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
Let it cool slightly and thicken before using as a filling between cake layers.
Prepare the Ganache Topping:
Heat cream in a small saucepan. Remove from heat and add chopped chocolate and butter.
Stir until melted and smooth. Let it cool a bit before pouring over the cake.
Assemble the Cake:
Place one cake layer on a serving plate.
Spread chocolate filling evenly.
Top with the second cake layer.
Pour ganache over the top and smooth with a spatula.
Chill the Cake:
Let the cake chill in the refrigerator for 1 hour before serving for the best texture.
