Two-Layer Classic Chocolate Cake

Time: 50–60 minutes

Pan: 2 round cake pans, 20–22 cm

Servings: 8–10 slices

For the cake
• 2 cups flour
• 1 + 1/2 cups granulated sugar
• 3/4 cup cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs (at room temperature)
• 1 cup milk
• 1/2 cup vegetable oil
• 1 packet vanilla extract
• 1 cup hot water or hot coffee

Chocolate cream (for filling & topping)
• 200 ml liquid cream
• 200 g dark chocolate
• 1 tablespoon butter (optional, for shine)

1. Prepare the oven:
Preheat the oven to 340°F (170°C).
Grease and flour the molds.
2. Dry ingredients:
Mix the flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl.

3. Wet ingredients: Add the eggs, milk, oil, and vanilla, then whisk.
   4. Hot water:
      Finally, add the hot water (or coffee) and mix until you have a smooth cake batter.
   5. Baking:
      Divide the batter evenly between the two pans.
      Bake in a preheated oven for 30–35 minutes.
      Test with a toothpick.
4. Cream:
   Heat the liquid cream (do not boil).
   Remove from heat and add chopped chocolate.
   Stir until smooth, then add butter.
5. Assembly:
   Once the cakes have cooled completely, spread cream on one layer.
   Place the other cake on top, then cover the top and sides with the remaining cream.

✨ Tips
• Using hot coffee will give the chocolate a more intense flavor
• Letting the cakes rest for a day will make the cake more flavorful
• You can decorate the top with chocolate shavings, fruit, or nuts