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Ingredients
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Cake Batter
Chocolate Ganache
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, mixing on medium speed until fully blended.
- 5
Add Boiling Water
Carefully stir in the boiling water. The batter will be thin, but this is normal.
- 6
Bake the Cakes
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Ganache Preparation
- 8
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- 9
Melt the Chocolate
Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
- 10
Stir Until Smooth
After 5 minutes, stir the mixture until completely smooth and glossy.
- 11
Cool Ganache
Let the ganache cool at room temperature until it thickens slightly, about 15-20 minutes.
Assembly
- 12
Layer the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of ganache on top.
- 13
Add Second Layer
Carefully place the second layer on top of the first one.
- 14
Frost the Cake
Pour the remaining ganache over the top of the cake, allowing it to drip down the sides.
- 15
Final Touch
Let the ganache set for a few minutes before slicing and serving.
