chocolate cake
Ingredients
For the Cake:
1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
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 (or hot coffee for a deeper flavor)
For the Chocolate Ganache:
1 ½ cups (225g) semi-sweet chocolate chips or chopped chocolate
1 cup (240ml) heavy cream
Chocolate sprinkles (optional, for topping)
Instructions
To Make the Cake:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Mix wet ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat the mixture until smooth and well combined, about 2 minutes.
4. Add boiling water: Gradually stir in the boiling water or hot coffee. The batter will be thin, but that’s okay! It helps make the cake moist.
5. Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cake cool completely in the pan.
To Make the Chocolate Ganache:
1. Heat the cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Do not boil.
2. Combine with chocolate: Place the chocolate chips or chopped chocolate in a heat-proof bowl. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Stir until smooth and shiny.
3. Spread the ganache: Once the cake has cooled, pour the ganache over the cake. Use a spatula to spread it evenly over the surface.
4. Decorate: If you like, sprinkle chocolate sprinkles over the ganache while it’s still wet.
5. Chill: Allow the ganache to set for about 30 minutes to 1 hour in the fridge before slicing and serving.
Enjoy your rich, chocolatey treat!
