Ingredients
For the Cake:
200 grams (1 cup) granulated sugar
75 grams (3/4 cup) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
200 grams (1 1/2 cups) all-purpose flour
2 large eggs
240 ml (1 cup) whole milk
120 ml (1/2 cup) vegetable oil
2 teaspoons vanilla extract
240 ml (1 cup) boiling water
For the Chocolate Cream:
150 ml (2/3 cup) heavy cream
50 grams (1/4 cup) unsalted butter, cut into pieces
200 grams (7 oz) dark chocolate (70% cocoa), chopped
1 tablespoon corn syrup or honey (optional, for extra shine)
Instructions
Prepare the Cake:
Preheat the oven to 180°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans.
In a large 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 well combined.
Gradually mix in the boiling water until the batter is smooth (it will be thin).
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the Chocolate Cream:
In a heatproof bowl set over a pot of simmering water, melt the chopped chocolate with the heavy cream, stirring until smooth.
Remove from heat and add the butter and corn syrup (or honey). Stir until the mixture is glossy and creamy.
Assemble the Cake:
Allow the cakes to cool completely in the pans before removing them.
Spread a generous layer of chocolate cream between the two cake layers, then cover the top and sides with the remaining cream.
Enjoy.