Home‑Made Chocolate Cake

Ingredients

For the cake

• 1 3/4 cups all‑purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 1/2 cups granulated sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 large eggs, room temperature

• 1 cup milk (or buttermilk)

• 1/2 cup vegetable oil

• 2 tsp vanilla extract

• 3/4 cup hot coffee or hot water

For the chocolate frosting/ganache

• 2 cups semi‑sweet chocolate chips or chopped chocolate

• 1 cup heavy cream

• 1 tsp vanilla (optional)

• Pinch of salt

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1. Bake the Chocolate Cakes

1. Heat oven to 350°F (175°C). Grease and line two 8‑inch round cake pans.

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

3. Add eggs, milk, oil, and vanilla; beat until smooth.

4. Carefully pour in hot coffee or water and mix until the batter is thin and even.

5. Divide batter between pans and bake 28–32 minutes, or until a toothpick comes out with a few moist crumbs.

6. Cool in pans 10 minutes, then turn out onto racks to cool completely.

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2. Make the Ganache Frosting

1. Place chocolate in a heat‑safe bowl.

2. Heat cream in a saucepan until just simmering; do not boil.

3. Pour hot cream over chocolate, let stand 2–3 minutes, then stir until smooth and glossy.

4. Stir in vanilla and a pinch of salt.

5. Cool, stirring occasionally, until thickened to a spreadable consistency.

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3. Assemble the Cake

1. Place one cooled cake layer on a rack or serving plate.

2. Spread a generous layer of ganache over the top.

3. Set the second layer on top and pour or spread more ganache over the cake, letting it drip down the sides like in the image.

4. Add a spoonful of ganache in the center if you want the same look.