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Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans or an 8-inch round cake pan, then line the bottoms with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.

In a separate medium bowl, whisk together the milk, vegetable oil, large egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Do not overmix.

Carefully stir in the boiling water until the batter is smooth and uniform. The batter will be thin.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.

Remove cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial before frosting.

While the cakes cool, prepare the chocolate ganache. Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).

Pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, whisk gently from the center outwards until the ganache is smooth, glossy, and fully combined.

Allow the ganache to cool slightly at room temperature, stirring occasionally, until it reaches a spreadable consistency (it should be thick enough to hold its shape but still pourable). If it gets too thick, gently warm it for a few seconds.

Once the cakes are completely cool, level the tops if necessary. Place one cake layer on your serving plate or cake stand. Spread about 1/3 of the ganache evenly over the top. Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake, creating a smooth, decadent finish.

Chill the cake for at least 30 minutes to allow the ganache to set before slicing and serving.


Preheat your oven to 350°F. Grease and flour two 6-inch round cake pans or an 8-inch round cake pan, then line the bottoms with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.

In a separate medium bowl, whisk together the milk, vegetable oil, large egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Do not overmix.

Carefully stir in the boiling water until the batter is smooth and uniform. The batter will be thin.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.

Remove cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial before frosting.

While the cakes cool, prepare the chocolate ganache. Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).

Pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, whisk gently from the center outwards until the ganache is smooth, glossy, and fully combined.

Allow the ganache to cool slightly at room temperature, stirring occasionally, until it reaches a spreadable consistency (it should be thick enough to hold its shape but still pourable). If it gets too thick, gently warm it for a few seconds.

Once the cakes are completely cool, level the tops if necessary. Place one cake layer on your serving plate or cake stand. Spread about 1/3 of the ganache evenly over the top. Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake, creating a smooth, decadent finish.

Chill the cake for at least 30 minutes to allow the ganache to set before slicing and serving.
