INGREDIENTS:
1 3/4 Cup | 219gms All purpose flour
3/4 Cup | 64gm unsweetened natural cocoa powder ( I used Hershey’s)
1 1/2 Tsp | 7g Baking powder
1 1/2 Tsp | 9g Baking soda
1 Tsp Salt
2 Cups | 400gms fine sugar
2 Large Eggs, 57-64g best. Room temperature
2 Teaspoon Vanilla essence
1/2 Cup | 96g Vegetable oil
1 Cup | 250g Milk, Room temperature
1 Cup | 240g boiling Hot water with 2 Tsp instant coffee
For Chocolate Ganache Frosting:
1/2 Cup | 120g Whipping Cream
300 gm Semi sweet Chocolate chips/dark chocolate
Chocolate Sprinkles, to Garnish
Two 9 inch pans
METHOD
1. Weigh all your ingredients in grams using a kitchen weighing scale for a perfect result. It will save your valuable time. Sift together the flour, cocoa, baking powder, soda and Salt in a mixing bowl. Add sugar, mix well.
2. Add the Eggs, oil, milk and vanilla essence. Mix well.
3. Add Hot Water mixed with instant coffee bit by bit mixing well. Coffee helps to intensify the chocolate flavor so don’t skip. Hot water also helps to bloom the Cocoa powder.
4. Bake in two 9 inch pans @180C preheated oven for 40-45 mins or till a toothpick inserted comes out clean.
5. For Ganache pour hot cream in the chocolate chips, let it rest for 2-3 mins. Mix well. Cover with a cling wrap once cool, refrigerate 25-30 mins till it gets thick and creamy.
6. Frost the layers with the Ganache. Top with Chocolate Sprinkles. Serve warm 🍽️🥰
