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Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 0.5 cup Unsweetened Cocoa Powder (high quality Dutch‑process)
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Salt
• 1 cup Granulated Sugar
• 3 large Eggs (room temperature)
• 1 cup Milk (whole or 2% milk)
• 0.5 cup Vegetable Oil (neutral flavor)
• 1 teaspoon Vanilla Extract
• 0.5 cup Boiling Water (freshly boiled)
• 1 cup Heavy Whipping Cream (cold)
• 2 tablespoons Powdered Sugar (sifted)
• 2 tablespoons Unsalted Butter (softened, for whipped cream)
• 200 grams Dark Chocolate (70% cocoa, chopped)
• 100 ml Heavy Cream (for ganache) (heated)
• 0.25 cup Sugar Syrup (simple syrup for brushing cake layers)
• 50 grams Chocolate Chips (for garnish)
• 6 pieces Maraschino Cherries (for garnish, pitted)

Instructions

1. Preheat Oven and Prepare Pans

   Preheat the oven to 350°F (175°C). Grease two 8‑inch round cake pans with butter or oil and line the bottoms with parchment paper.

   Time: PT10M

   Temperature: 350°F

2. Sift Dry Ingredients

   In a large mixing bowl, sift together the all‑purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

   Time: PT5M

3. Mix Wet Ingredients

   In a second bowl, whisk the granulated sugar and eggs until the mixture becomes pale and slightly fluffy. Add vegetable oil, milk, and vanilla extract; whisk to combine.

   Time: PT5M

4. Combine and Add Boiling Water

   Add the wet mixture to the dry ingredients and stir just until smooth. Carefully pour in the boiling water (the batter will be thin) and mix gently.

   Time: PT5M

5. Bake the Cakes

   Divide the batter evenly between the two prepared pans. Bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 350°F

6. Cool the Layers

   Allow the cakes to cool in the pans for 10 minutes, then run a thin knife around the edges, invert onto a cooling rack, and let them cool completely (about 15 minutes).

   Time: PT25M

7. Prepare Simple Sugar Syrup

   Combine ¼ cup water and ¼ cup granulated sugar in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool.

   Time: PT5M

8. Whip the Cream

   In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and softened butter. Whisk with an electric mixer on medium speed until soft peaks form.

   Time: PT5M

9. Make Chocolate Ganache

   Heat 100 ml heavy cream in a saucepan until just simmering. Place the chopped dark chocolate in a heat‑proof bowl, pour the hot cream over it, let sit 2 minutes, then stir until smooth and glossy.

   Time: PT5M

10. Assemble the Cake

    Place the first cake layer on a serving plate. Brush generously with the cooled sugar syrup. Spread a thin layer of whipped cream, then drizzle a spoonful of ganache. Place the second layer on top, repeat the syrup, whipped cream, and ganache. Cover the top and sides with the remaining whipped cream, drizzle the rest of the ganache over the top, and garnish with chocolate chips and maraschino cherries.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g