Easy Chocolate Cake with Chocolate Ganache

🧂 Ingredients

• 2 cups all-purpose flour

  (spoon and leveled)
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• ½ tablespoon espresso powder

  (optional)
• 1 cup milk

  (warmed to room temperature)
• ½ cup butter

  (melted and cooled slightly)
• 2 large eggs

  (beaten, at room temperature)
• 3 teaspoon vanilla extract
• 1 cup water

  (boiling)
• 9 oz semi-sweet chocolate chips
• 1 cup heavy cream

Instructions

• 1 Preheat your oven to 350°F (175°C) and grease and flour your 9x13 baking pan.
• 2 Mix all of your dry ingredients thoroughly (use a whisk to combine, or sift the
  cocoa powder after measuring). For the best chocolate flavor, do include the
  optional espresso powder or switch your unsweetened cocoa powder out for Dutch
  process cocoa.
• 3 Make a well in the center of your dry ingredients and add the liquid
  ingredients, including beaten eggs, milk, melted butter, and vanilla extract,
  then mix to combine.
• 4 Pour in the 1 cup of boiling water after your batter is combined. Mix until
  smooth and transfer to your prepared 9x13 pan.
• 5 Bake at 350°F (175°C) for 35-40 minutes or until an inserted toothpick, knife,
  or cake tester comes out clean or with a few crumbs. The cake should spring back
  from the touch when done, then remove it from the oven and allow it to cool on a
  wire rack (in the pan).
• 6 Place your semi-sweet chocolate chips (or chopped baker's chocolate) into a
  heat-safe bowl and pour the cream into a saucepan. Heat your heavy cream over
  medium heat until it just begins to bubble.
• 7 Remove the simmering cream from the heat and pour over the chocolate chips.
  Allow the cream to set for 1-2 minutes, then stir with a spatula until smooth.
• 8 Set the ganache aside to thicken slightly. Wait about 20-30 minutes, then pour
  the ganache over your cake. Allow the ganache to set or slice and serve.

Nutrition Info