Chocolate Layer Cake with Ganache
Ingredients:
For the cake:
2 cups all-purpose flour
1 ¾ cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil (or melted butter)
2 large eggs
2 teaspoons vanilla extract
1 cup hot water (or hot coffee for richer flavor)
For the filling (chocolate cream):
1 ½ cups heavy cream
300 g dark chocolate, chopped
2 tablespoons butter
For the ganache topping:
200 g dark chocolate
1 cup heavy cream
1 tablespoon butter
Preparation:
- Make the cake layers:
Preheat oven to 180°C (350°F).
Grease and line two rectangular or round cake pans.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add milk, oil, eggs, and vanilla. Mix until smooth.
Slowly add hot water (or coffee) and mix until combined. The batter will be thin.
Pour into pans and bake for 30–35 minutes, until a toothpick comes out clean. Let cool completely.
- Prepare the filling:
Heat the cream until just boiling, then pour over chopped chocolate and butter.
Stir until smooth and creamy. Let it cool until thick enough to spread.
- Assemble the cake:
Place one cake layer on a serving plate. Spread the chocolate filling evenly.
Top with the second cake layer.
- Prepare the ganache topping:
Heat cream until steaming (not boiling). Pour over chopped chocolate and butter.
Stir until smooth and glossy.
Pour over the cake, spreading evenly with a spatula.
- Chill and serve:
Let the cake chill for at least 1 hour to set before slicing.
