Decadent Dark Chocolate Cake with Velvety Ganache

1.Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.

2.In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

3.Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.

4.Carefully stir in the boiling water until the batter is well combined (the batter will be thin).

5.Pour the batter evenly into the prepared cake pans.

6.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7.Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

8.While the cakes are cooling, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

9.Remove the saucepan from heat and add the chopped dark chocolate and butter. Let it sit for a few minutes, then stir until smooth and glossy.

10.Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of ganache on top, then place the second cake layer on top of the first.

11.Pour the remaining ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth it out if necessary.

12.Let the ganache set for about 30 minutes before slicing and serving.