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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

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsweetened Cocoa Powder: Natural cocoa powder
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Baking Soda: Baking powder (increase amount)
• Instead of Salt: Sea salt
• Instead of Granulated Sugar: Coconut sugar
• Instead of Eggs: Flax egg (2 tbsp flaxseed + 6 tbsp water)
• Instead of Milk: Almond milk, Soy milk
• Instead of Vegetable Oil: Canola oil, Melted butter
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Heavy Whipping Cream: Cold double cream
• Instead of Powdered Sugar: Granulated sugar (processed in blender)
• Instead of Unsalted Butter: Margarine
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Heavy Cream (for ganache): Half‑and‑half (will be thinner)
• Instead of Sugar Syrup: Honey diluted with water
• Instead of Chocolate Chips: Shaved chocolate
• Instead of Maraschino Cherries: Fresh cherries

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer or Whisk
• Measuring Cups
• Measuring Spoons
• 8‑inch Round Cake Pans
• Parchment Paper (optional)
• Cooling Rack
• Saucepan
• Spatula
• Cake Leveler or Long Knife (optional)
• Piping Bag or Spoon (optional)
• Oven
• Refrigerator

Critical Steps — Do Not Skip

• Preheating the oven to the correct temperature
• Ensuring the batter is mixed just until smooth (no over‑mixing)
• Baking the cakes for the proper time without opening the oven early
• Cooling the cake layers completely before frosting
• Whipping the cream to soft peaks without over‑beating
• Creating a smooth ganache by properly melting chocolate with hot cream
• Evenly brushing sugar syrup to keep layers moist

Chef Tips from the Video

• Use room‑temperature eggs and milk for a smoother batter.
• Sift the cocoa powder to avoid lumps.
• Choose a chocolate with at least 70% cocoa for a deep flavor and glossy ganache.
• Brush the syrup with a pastry brush for even moisture.
• Let the assembled cake rest 10 minutes before slicing so the ganache sets.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Not recommended beyond 2 hours due to whipped cream.

Make-Ahead Tips

• Bake the cake layers a day ahead and store them wrapped in the refrigerator.
• Ganache can be prepared up to 24 hours in advance; re‑heat gently before use.
• Whipped cream is best made just before assembly, but can be stabilized with a pinch of cream of tartar if needed.

Frequently Asked Questions