Moist Chocolate Cake

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease two round pans.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Sift the flour, cocoa, baking powder and baking soda into a bowl and add the sugar.

   SifterBowl
3. 3
   Add the eggs, milk and oil and beat 2 minutes.

   Whisk
4. 4
   Add the boiling water and stir. The batter is thin, and that's fine.

   💡The boiling water blooms the cocoa and deepens the flavor, and the thin batter makes an especially moist cake.
5. 5
   Divide between the pans and bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

   OvenRound pan
6. 6
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
7. 7
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
8. 8
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
9. 9
   Let the cakes cool, stack one on the other and pour the ganache over the top.