I start by preheating my oven to 350°F (175°C). Then I grease and line two 9-inch round pans with parchment paper.

In a large mixing bowl, I combine sugar, flour, cocoa, baking powder, baking soda, and salt. I stir well to make sure it’s evenly mixed.

I add the eggs, milk, oil, and vanilla. I beat the batter until it’s smooth and glossy.

Now here’s the trick—I stir in hot coffee and boiling water slowly. It thins the batter, but that’s how it gets super moist.

I pour the batter into the pans evenly and bake for about 35 minutes. I check with a toothpick—it should come out with moist crumbs.

I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack until they’re completely cool.

In a small saucepan, I heat the cream just until it simmers. I pour it over the chopped chocolate and let it sit for a minute. Then I stir until smooth, adding the butter at the end for shine.

Once the cake layers are cool, I frost the top of one layer with ganache, stack the second on top, then cover the whole cake. I like to smooth it out or leave some swoops for a rustic look.