Perfect Chocolate Cake


3 cups flour
3 cups sugar
2 cups cocoa
3 tsp baking powder
1 tsp salt
1/2 cup oil
2 eggs
2 tsp vanilla
1 1/2 cup milk
1 1/2 cup warm water

2 cups heavy cream
400g chocolate


Preheat oven to 180ºC.

Butter 2 round cake pans. Dust with flour and tap out the excess.

Mix together flour, sugar, cocoa, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, oil, milk, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Pour warm water and mix.

Divide batter among the 2 pans.
Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. Frost it with the ganache.

Melt the heavy cream and chocolate on low heat.
Allow it to cool a little bit.


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