Super Moist Chocolate Cake with Chocolate Ganache

Ingredients:

- 1¾ cups all-purpose flour

- 2 cups granulated sugar

- ¾ cup unsweetened cocoa powder

- 1½ tsp baking powder

- 1½ tsp baking soda

- 1 tsp salt

- 2 large eggs

- 1 cup whole milk

- ½ cup vegetable oil

- 2 tsp vanilla extract

- 1 cup boiling water

For the Ganache:

- 1 cup heavy cream

- 8 oz semisweet chocolate, chopped

- 2 tbsp butter

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

1. Make the Cake:

- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

- Add the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes until smooth.

- Stir in the boiling water slowly. The batter will be thin, but that's normal.

- Divide the batter evenly between the two prepared pans.

- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

2. Make the Ganache:

- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat.

- Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate.

- Stir the mixture until smooth, then add butter and stir until glossy and fully incorporated.

3. Assemble the Cake:

- Place one of the cooled cake layers on a serving plate. Spread a generous layer of ganache over the top.

- Place the second cake layer on top.

- Pour the remaining ganache over the top of the cake, letting it drip down the sides for a smooth, glossy finish.

Notes:

- For extra moisture, brush the cake layers with simple syrup before adding the ganache.

- Make sure the cake layers are completely cooled before spreading the ganache to prevent melting.