Ingredients

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

8 ounces semi-sweet chocolate, chopped

1 cup heavy cream

Whipped cream (optional, for topping)

Chocolate shavings or sprinkles (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.

Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Carefully stir in the boiling water until the batter is smooth; it will be thin.

Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: To prepare the ganache, heat the heavy cream over medium heat until it begins to simmer. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 5 minutes.

Step 7: Whisk the ganache until smooth and glossy. Allow it to cool slightly before using.

Step 8: Level the cooled cake layers with a serrated knife if needed. Place one layer on a serving plate and spread ganache on top.

Step 9: Add the second cake layer, then frost the top and sides with the remaining ganache.

Step 10: If the ganache has thickened too much, gently reheat until pourable. Use a spoon or squeeze bottle to drip ganache over the edges, letting it drip down the sides. Spread remaining ganache evenly on top.

Step 11: Optionally, top with whipped cream and garnish with chocolate shavings or sprinkles. Slice and serve to enjoy this indulgent cake.

Tips & Variations

Use a serrated knife to level the cake layers for a more professional finish and even ganache coverage.

If you prefer a richer ganache drip, increase the chocolate amount slightly while maintaining the cream ratio.

For a different flavor, add a teaspoon of espresso powder to the batter to enhance the chocolate taste.

Let the ganache cool enough to thicken slightly but still be pourable to create the perfect drip effect.

FAQs

Can I make the cake layers a day ahead?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerated. Bring the layers to room temperature before assembling.

What if my ganache is too thick to drip?

If the ganache becomes too thick, gently reheat it in short bursts in the microwave or over a double boiler until it reaches a pourable consistency suitable for dripping.