Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well incorporated.
- Add the eggs, milk, vegetable oil, and vanilla extract to the bowl, mixing well until smooth.
- Carefully stir in the boiling water until the batter is thin.
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting Preparation
- In a small saucepan, combine the heavy cream and chopped chocolate over low heat, stirring until melted and smooth.
- Remove from heat and stir in the vanilla extract. Allow it to cool to room temperature.
Assembly
- Once cooled, slice each cake layer in half, creating four layers in total.
- Spread frosting between each layer and stack them. Cover the top and sides with the remaining frosting.
- Garnish with halved strawberries and serve with optional whipped cream.
Nutrition
Notes
For a citrus twist, add orange zest to the batter. For a vegan version, replace eggs with flaxseed meal and use plant-based ingredients. Leftovers can be stored in an airtight container for up to a week.