Directions
- Preheat the oven: Set your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: Add eggs, milk, oil, and vanilla extract to the dry mix. Beat with a hand mixer or whisk until smooth and lump-free.
- Incorporate hot liquid: Slowly pour in the hot water or coffee while mixing on low speed. The batter will be thin—this is what makes the cake moist and fluffy.
- Bake: Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from pans and cool completely on wire racks.
- Prepare the frosting: In a bowl, beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and milk gradually until smooth and spreadable.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread frosting evenly over the top. Add the second layer and cover the top and sides with remaining frosting. Use a spatula to smooth the surface for a clean look.
- Make the chocolate drip: Heat cream in a small saucepan or microwave until hot (but not boiling). Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy. Allow to cool slightly—ganache should be thick but pourable.
- Decorate: Pour ganache onto the center of the frosted cake, then gently push small amounts over the edges with a spoon to create perfect drips. Top with your choice of fruits, chocolate curls, or sprinkles.
- Chill and serve: Let the cake set for about 30 minutes before slicing for the neatest presentation.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Cooling & Decorating Time: 1 hour
- Total Time: 2 hours
- Servings: 10–12
- Difficulty: Easy
Variations & Substitutions
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