Super Moist Chocolate Cake with Chocolate Ganache

Instructions:

Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: Add eggs, buttermilk, oil, and vanilla. Mix until well combined. Slowly stir in the hot water until the batter is smooth and thin.

Step 4: Divide batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool completely.

Step 5: To make the ganache, heat heavy cream until just boiling, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Add vanilla extract.

Step 6: Layer the cooled cakes with ganache between each layer and spread over the top and sides. Top with chocolate chips for a rich finish.

Storage Information:

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.