By daily 
Rich and Moist Chocolate Cake
Β
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1 ΒΎ cups all-purpose flour
2 cups white sugar
ΒΎ cup cocoa powder
1 Β½ tsp baking powder
1 Β½ tsp baking soda
Β½ tsp salt
1 cup milk
Β½ cup oil
2 large eggs
1 tsp vanilla extract
1 NescafΓ© stick (2 grams instant coffee)
1 cup very hot water
π« Chocolate Ganache π«
200g dark chocolate, finely chopped
200 ml heavy cream
2 tbsp unsalted butter
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For the cake:
Preheat oven and prepare pan:
Preheat your oven to 350Β°F (180Β°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the dry ingredients:
In a large bowl, sift together 1 3/4 cups all-purpose flour, 2 cups white sugar, 3/4 cup cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt. Set aside.
Combine the wet ingredients:
In a separate bowl, whisk together 1 cup milk, 1/2 cup oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
Combine the wet and dry ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until combined.
Dissolve the coffee:
Dissolve the Nescafe stick (2g of coffee) in 1 cup of very hot water. Add this coffee mixture to the cake batter and mix until smooth.
Bake:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely
For the chocolate ganache:
Cream Heat:
In a small saucepan, heat 200ml heavy cream over medium heat until it begins to simmer. Do not boil.
Melt the chocolate:
Place 200g finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add butter:
Stir in 2 tbsp unsalted butter until the ganache is glossy.
Cool and Use:
Allow the ganache to cool slightly until it thickens to a spreadable consistency
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy π