Ingredients
For the cake:
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 cup semi-sweet chocolate chips
For the chocolate ganache:
2 cups semi-sweet or dark chocolate, finely chopped
1 ½ cups heavy cream
1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix dry ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk together sugar, eggs, milk, oil, and vanilla until smooth.
Combine wet and dry: Gradually add the wet mixture into the dry ingredients, stirring until just combined. Stir in the boiling water until the batter is smooth (it will be thin). Fold in the chocolate chips for extra richness.
Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Prepare the ganache: Heat the cream in a saucepan over medium heat until it just begins to simmer (don’t let it boil). Remove from heat, add the chopped chocolate, and let it sit for 5 minutes. Stir until smooth and glossy. Stir in the vanilla extract and let it cool slightly to thicken.
Assemble the cake: Once the cakes are completely cooled, spread a layer of ganache between the cake layers. Cover the top and sides with the remaining ganache, smoothing it with a spatula.
Optional garnish: Add chocolate shavings, cocoa powder dusting, or fresh berries for an elegant touch.
Enjoy.