# What You Need:
→ Cake Layers
01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 3/4 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water
→ Ganache Filling and Frosting
12 - 12 ounces semi-sweet chocolate, chopped
13 - 1 1/2 cups heavy cream
14 - 2 tablespoons unsalted butter
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bases with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
03 - Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until smooth and homogeneous.
04 - Stir in boiling water; batter will be thin. Mix until fully integrated.
05 - Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow layers to cool in pans for 10 minutes. Remove cakes from pans and place on wire racks until completely cold.
07 - Warm heavy cream in a saucepan over medium heat until just simmering. Remove from heat and pour over chopped chocolate and butter in a bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
08 - Place the first cake layer on a serving plate. Spread a layer of ganache over the top. Repeat with the second layer, topping with more ganache. Add the final layer and cover the cake with remaining ganache, smoothing tops and sides.
09 - Let cake stand at room temperature for 1 hour to set ganache before slicing and serving.
