Chocolate Cake

Instructions

1. Step 1

   Preheat the oven to 180°C. Grease two 20 cm round cake pans with the butter and line their bases with parchment paper.

   Ingredients used: 15.0 gr Butter

   Cookware: 8-inch (20 cm) cake pan, oven, parchment paper

2. Step 2

   Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.

   Ingredients used: 220.0 gr All-Purpose Flour, 6.0 gr Baking Powder, 6.0 gr Baking Soda, 75.0 gr Cocoa Powder, 4.0 gr Fine Salt, 350.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

3. Step 3

   Whisk the eggs, milk, vegetable oil, and vanilla extract in a medium bowl until smooth.

   Ingredients used: 2.0 piece Egg, 10.0 ml Vanilla Extract, 120.0 ml Vegetable Oil, 240.0 ml Whole Milk

   Cookware: medium bowl, whisk

4. Step 4

   Pour the wet mixture into the dry ingredients and whisk just until combined. Gradually whisk in the hot water to make a smooth, thin batter.

   Ingredients used: 240.0 ml Water

   Cookware: mixing bowl, whisk

5. Step 5

   Divide the batter evenly between the prepared pans. Bake at 180°C until the centers spring back lightly and a skewer comes out with only a few moist crumbs.

   Timer: 30 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, oven

6. Step 6

   Set the pans on a wire rack and let the cakes cool in the pans.

   Timer: 10 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, wire rack

7. Step 7

   Turn the cakes out onto the wire rack, remove the parchment, and leave them until completely cool.

   Timer: 45 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, parchment paper, wire rack

8. Step 8

   Place the chopped dark chocolate in a medium bowl. Heat the cream in a saucepan over medium heat until steaming, then pour it over the chocolate and leave it undisturbed.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Dark Chocolate, 300.0 ml Heavy Cream

   Cookware: medium bowl, saucepan

9. Step 9

   Whisk the chocolate and cream from the center outward until glossy and smooth. Let the ganache cool until thick enough to spread.

   Timer: 40 min (fixed)

   Cookware: medium bowl, saucepan, whisk

10. Step 10

    Place one cake layer on a serving plate and spread it with a layer of ganache. Add the second cake layer, then cover the top and sides with the remaining ganache.

    Cookware: Offset spatula, serving plate