Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
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 or hot coffee (for enhanced flavor)
For the Chocolate Frosting:
1 cup unsalted butter (softened)
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream (plus more if needed)
1 teaspoon vanilla extract
For the Chocolate Ganache:
8 oz semisweet or dark chocolate (chopped)
1 cup heavy cream
Instructions:
1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans or line them with parchment paper.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract. Beat until smooth.
Slowly add the boiling water or hot coffee, mixing until fully combined. The batter will be thin—this is normal!
Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Beat the softened butter with an electric mixer until creamy.
Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until smooth and spreadable.
Mix in vanilla extract. Add more cream if the frosting is too thick.
3. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
Repeat with the second and third layers, frosting between each. Use the remaining frosting to cover the sides and top.
4. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl.
Let sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until thickened but still pourable.
5. Pour the ganache over the top of the frosted cake, allowing it to drip down the sides for a dramatic effect.
Smooth the top with an offset spatula if needed.
6.Refrigerate the cake for at least 30 minutes to set.