Perfect chocolate moist cake with chocolate ganache

Perfect chocolate moist cake with chocolate ganache

Ingredients:

2 cups sugar

1 ¾ cups all-purpose flour

¾ cup Hershey’s cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For ganache 

1.5 cup dark chocolate 

One cup whipping cream 

Half cup butter 

 

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour your cake pans (two 9-inch round pans or a 9x13 inch pan).

2. Combine Dry Ingredients:

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

3. Add Wet Ingredients:

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use an electric mixer on medium speed to beat the mixture for about 2 minutes until smooth.

4. Incorporate Boiling Water:

Carefully stir in the boiling water (the batter will be thin). Mix until fully combined.

5. Pour Batter into Pans:

Pour the batter evenly into the prepared cake pans or the 9x13 inch pan.

6. Bake:

Bake in the preheated oven for 30-35 minutes for round pans, or 35-40 minutes for a 9x13 pan, or until a toothpick inserted into the center comes out clean.

7. Cool:

Chocolate Ganache 

In a bowl, 

take dark chocolate, whipping cream and butter . Then melt it in a double bowler or microwave oven .

Let it be cool down fully in room temperature. Then keep it in refrigerator for 1 hour. Now whip it for a smooth and fluffy texture.

Once baked,

 remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes to a cooling rack to cool completely. Now cut into 3 layers. Decorate with chocolate ganache cream. 

Let it chill for 2 hours in the fridge then serve and enjoy.

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