Chocolate Layered Cake (Print Version)

# Ingredients:

→ Cake Batter

01 - 85g (3/4 cup) unsweetened cocoa powder
02 - 2 teaspoons baking powder
03 - 2 large eggs, at room temperature
04 - 180g (1 1/2 cups) granulated sugar
05 - 315g (2 3/4 cups) all-purpose flour
06 - 235ml (1 cup) whole milk, at room temperature
07 - 1 teaspoon salt
08 - 1 teaspoon vanilla extract

→ Ganache

09 - 235ml (1 cup) heavy cream
10 - 200g (1 cup) semisweet chocolate chips

→ Whipped Cream and Garnish

11 - Chocolate shavings or chopped nuts, for garnish
12 - 2 tablespoons granulated sugar
13 - 235ml (1 cup) heavy cream

# Instructions:

01 - Set your oven to 180°C (350°F) to preheat. Coat three 9-inch round cake pans with grease and dust them with flour.
02 - Mix the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Pour in milk, crack the eggs, and add vanilla. Stir it all until you have a nice, smooth consistency.
03 - Spread the batter equally across the three cake pans that you prepped earlier.
04 - Pop the pans into the oven for about 25-30 minutes. When a toothpick poked in comes out without batter, they’re done.
05 - Take the cake pans out of the oven. Let the cakes rest in the pans for about 10 minutes, then move them to a rack to cool completely.
06 - Melt the chocolate chips in a double boiler until smooth. Slowly mix in the heavy cream until it looks glossy and perfect.
07 - Put the first cake layer on a plate. Cover it with ganache, then whipped cream. Repeat with the rest of the layers.
08 - Spread whipped cream on the top layer. Sprinkle on some chocolate shavings or nuts before serving.