The Best Chocolate Cake

Some Helpful Tips:

1. In the recipe, I suggest adding approximately 1 tsp of instant coffee to the hot water. While not obligatory, I highly recommend it. Surprisingly, it doesn’t impart a coffee flavor to the cake but acts as an ingredient that enhances the richness of the chocolate taste.
2. Be cautious not to over-mix your batter! Over-mixing can result in an undesirable texture once the cake is baked. After incorporating your final ingredients, gently whisk the batter until everything is well combined, and you’ll be good to go!
3. To ensure your cake is fully baked, insert a toothpick into it. If it comes out clean, the cake is done. If the toothpick still has batter on it, give the cake a few more minutes in the oven.
4. When making ganache, it may take a minute or two for the heavy cream and chocolate to blend smoothly. Be patient and continue mixing!
5. Allow both your cake and ganache to cool completely before frosting. If they are still warm, you might encounter a messy situation, and the ganache could slide off. Speed up the cooling process by placing them in the fridge!
6. Lastly, multitask by mixing your ganache while the cake is baking and take the opportunity to wash any dishes. Cleaning up during the baking time will grant you more free time to savor the finished product!

INGREDIENTS:

• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 1/4 cups cocoa powder (unsweetened, using Hershey’s brand)
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1 cup milk
• 2 eggs (whisked)
• 1/2 cup vegetable oil
• 1 cup hot water (mixed with 1 tsp instant coffee)
• 1 1/2 tsp vanilla extract

Ganache:

• 1 1/2 cups chocolate chips (milk, dark, or semisweet)
• 1 cup simmered heavy cream

INSTRUCTIONS:

1. In a clean bowl, thoroughly combine sugar, flour, baking soda, baking powder, salt, and cinnamon.
2. Add whisked eggs and milk to the same bowl; mix roughly into the batter.
3. Incorporate the remaining ingredients, whisking just until smooth; avoid over-mixing.
4. Divide the batter into two six-inch prepared pans and bake at 350°F for 35-40 minutes.

Ganache:

1. While the cake is baking, prepare the ganache. Choose your preferred chocolate type (milk, dark, or semisweet). Combine chocolate chips with 1 cup of simmered heavy cream, mixing until smooth. Set aside or refrigerate to cool.
2. Once the cake is baked, allow it to cool completely, then trim off the top for a clean, sharp edge.
3. Smooth the ganache on the top and sides of the cake.

Final Touches:

• Top the cake with your choice of decorations; I opted for fresh raspberries, cocoa nibs, and fresh mint.
• Refrigerate the cakes to allow the ganache to set before serving.