For the Cake (2 20–22 cm pans)
Ingredients
• 2 cups flour
• ¾ cup cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 2 cups granulated sugar
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water or hot coffee 
(deepens the flavor) Chocolate Cream (Ganache)
• 200 ml heavy cream
• 200 g dark chocolate
• 1 tablespoon butter (optional, for shine)
Preparation
1. Preheat the oven to 350°F (175°C). Grease and flour the molds.
2. Mix the flour, cocoa, baking powder, baking soda, and salt in a bowl.
3. In another bowl, whisk together sugar, eggs, milk, vegetable oil, and vanilla.
4. Add the dry mixture to the wet mixture.
5. Finally, add hot water/coffee and mix (the batter will be runny).
6. Divide the batter evenly between the two pans.
7. Bake for 30–35 minutes. A toothpick should come out clean.
8. Let the cakes cool completely.
Ganache Preparation
1. Heat the cream until it reaches boiling point.
2. Pour it over the chopped chocolate.
3. Wait 1–2 minutes and stir.
4. Add the butter and stir until smooth.
Assembly
• Place the first layer of cake on a serving plate.
• Spread ganache on top.
• Place the second layer on top.
• Cover the entire cake with ganache.
You can decorate the top with chocolate chips, fruit, or nuts 
Tip:
A cake that has rested overnight will be moister and more flavorful the next day 
