Equipment
Ingredients
Cake Batter
- 250 g all-purpose flour
- 350 g granulated sugar
- 85 g unsweetened cocoa powder, sifted
- 6 g baking powder
- 8 g baking soda
- 5 g fine sea salt
- 2 large eggs, room temperature
- 240 ml whole milk, room temperature
- 120 ml vegetable oil
- 10 ml vanilla extract
- 240 ml boiling water
Chocolate Ganache
- 350 g dark chocolate, finely chopped
- 350 ml heavy cream
- 30 g unsalted butter, softened
Nutrition (per serving)
Method
Preheat the oven to 175°C/350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, thoroughly whisk together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until completely uniform.
Pour the wet ingredients into the dry ingredients and mix on low speed or by hand until a thick batter forms and no dry flour streaks remain.
Carefully and slowly pour the boiling water into the batter while stirring gently. The batter will become very thin; this is correct and ensures a moist crumb.
Divide the batter evenly between the prepared cake pans. Bake at 175°C/350°F for 30 to 35 minutes.
Allow the cakes to cool in their pans for 10 minutes, then invert onto a wire rack, remove the parchment paper, and let cool completely to room temperature.
To prepare the ganache, place the finely chopped dark chocolate into a heatproof bowl. In a medium saucepan, gently heat the heavy cream until it reaches a bare simmer, avoiding a rolling boil.
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate gently.
Starting from the center and working outward in tight circles, whisk the chocolate and cream together until smooth and emulsified. Stir in the softened butter for extra gloss.
Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable, frosting-like consistency.
Place one cake layer on a serving platter. Spread an even layer of ganache over the top. Place the second layer on top, then frost the top and sides of the entire cake with the remaining ganache using an offset spatula.
Chef's Notes
- Replacing the boiling water with equal parts hot brewed coffee will enhance and deepen the chocolate flavor without making the cake taste like coffee.
- A pinch of salt in the ganache brings out the fruity, complex notes of high-quality dark chocolate.
- When making the ganache, the finer you chop the chocolate, the easier and more evenly it will melt, minimizing the risk of a split emulsion.
- For impeccably clean slices, dip a sharp chef's knife into hot water, wipe it dry, and slice the cake while the blade is still warm.
Storage
Refrigerator: 1 week — Store in an airtight cake keeper to prevent the ganache from absorbing fridge odors.
Freezer: 3 months — Freeze unglazed cake layers tightly wrapped in plastic wrap. Thaw at room temperature before glazing.
Reheating: Serve at room temperature; remove from the refrigerator 2 hours before serving.
