Chocolate & cream layer cake

Ingredients

• 250 g all-purpose flour
• 70 g unsweetened cocoa powder
• 300 g granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 eggs
• 240 ml milk
• 120 ml neutral oil
• 2 tsp vanilla extract, divided
• 180 ml hot water
• 500 ml cold heavy cream
• 60 g powdered sugar
• 150 g dark chocolate, chopped
• 150 ml heavy cream for ganache
• 20 g white-chocolate curls, optional

Let’s make it

1. Heat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt. Beat in eggs, milk, oil, and 1 tsp vanilla. Stir in hot water until smooth.
3. Divide among pans and bake for 20–25 minutes until a tester has no wet batter. Cool in pans for 10 minutes, then turn onto racks and cool completely for about 45 minutes.
4. Whip 500 ml cold cream with powdered sugar and remaining vanilla to firm peaks. Divide between two cake layers and stack with the third layer on top.
5. Heat 150 ml cream just to steaming. Pour over chopped chocolate, stand for 2 minutes, and stir smooth. Cool until spreadable, about 15 minutes.
6. Spread ganache over the top and add optional white-chocolate curls. Refrigerate until serving.