Ingredients
For the Chocolate Cake:
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water
For the Cream Filling:
½ cup (60g) powdered sugar
2 cups (480ml) heavy whipping cream
1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Chocolate Cake
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat with an electric mixer until smooth.
Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but this will make the cake moist.
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before moving to the next step.
Step 2: Make the Cream Filling
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
Once the cake is cool, spread the whipped cream evenly over the entire surface of the cake. Refrigerate while preparing the ganache.
Step 3: Prepare the Chocolate Ganache
Place the chocolate chips in a heatproof bowl.
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
Enjoy.