best chocolate cake

This chocolate is super simple and super easy to make. Best for birthdays it really chocolatey and moist. It will melt in your mouth.

Preparation:1 hour 20 min

Serves about 12 people.

chocolate cake

Ingredients: 

2 cups sugar 200 g

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder (natural or Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup (240 ml) warm water or coffee

1 cup (240 ml) milk

1/2 cup (120 ml) corn, vegetable, safflower or canola oil

1 1/2 teaspoons pure vanilla extract

chocolate ganache: 

3 or 4 medium-sized chocolate bars or chocolate chips
3/4 cup heavy cream

Buttercream :

• 140g/5oz butter softened
• 280g/10oz icing sugar
• 1-2 tbsp milk
• beat all the ingredients together until stiff.
• You can use whipping cream as well to replace the buttercream.  

Simple Chocolate Cake method:
 Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, two - 9 inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper. 
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.) Evenly divide the batter between the two pans and bake for about 27 - 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.  
Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting. 
let the cake cool in the fridge before pouring the ganache.

chocolate ganache method:
Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

 Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

TIP: the cake will taste much better the next day!!

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