Decadent Chocolate Layer Cake with Ganache

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Ingredients

For the Chocolate Cake:
• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water

For the Chocolate Cream Filling:
• 1 ½ cups (360ml) heavy whipping cream
• 8 oz (225g) semi-sweet chocolate, chopped
• 2 tbsp unsalted butter

For the Chocolate Ganache Topping:
• 1 cup (240ml) heavy cream
• 8 oz (225g) dark chocolate (60–70%), chopped
• 1 tbsp corn syrup (optional, for shine)

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Instructions

  1. Make the Chocolate Cake:
    1. Preheat oven to 350°F (175°C). Grease and line two 9-inch (or 8-inch for taller cake) round or square cake pans.
    2. In a large bowl, sift together flour, cocoa, sugar, baking powder, baking soda, and salt.
    3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
    4. Carefully stir in the boiling water (batter will be thin).
    5. Divide batter between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
    6. Cool completely before filling.
  2. Make the Chocolate Cream Filling:
    1. Heat the cream until just simmering, then pour over chopped chocolate and butter in a bowl.
    2. Let sit 5 minutes, then stir until smooth.
    3. Chill for 30 minutes, then whip slightly if a fluffier texture is desired.
  3. Make the Ganache Topping:
    1. Heat cream until just boiling and pour over chopped dark chocolate (and corn syrup if using).
    2. Let stand for 5 minutes, then stir until glossy and smooth.
    3. Let cool to slightly thickened but still pourable consistency.

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Assembly:
1. Place one cake layer on a plate or tray.
2. Spread the chocolate cream filling evenly.
3. Add the second cake layer.
4. Pour and spread ganache over the top and sides.
5. Chill slightly to set, then garnish with mint and berries if desired.

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