Rich Chocolate Cake

INGREDIENTS:

For the Cake:

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder (use high-quality cocoa for best results)

2 cups granulated sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs , room temperature

1 cup whole milk (or buttermilk for extra tenderness)

½ cup vegetable oil (or melted butter for richness)

2 tsp vanilla extract

1 cup boiling water (or hot coffee for enhanced chocolate flavor)

For the Chocolate Ganache (Optional):

1 cup heavy cream

8 oz semi-sweet chocolate chips (or chopped chocolate)

DIRECTIONS:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) . Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

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

Step 3: Add the Wet Ingredients

In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully combined.

Step 4: Incorporate the Hot Water

Slowly pour in the boiling water (or hot coffee) while stirring gently. The batter will be thin—that’s okay! The hot liquid enhances the cocoa flavor and ensures a moist cake.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 30–35 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

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

Step 6: Make the Chocolate Ganache (Optional)

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).

Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Whisk until smooth and glossy. Let the ganache cool slightly before using.

Step 7: Assemble and Frost

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of ganache or frosting on top.

Add the second cake layer and frost the top and sides with the remaining ganache or frosting.