Baking Instructions

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick after baking.
• In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, mixing thoroughly after each addition to incorporate air.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and cocoa powder.
• Gradually add the dry ingredients to the creamed butter mixture, alternating with the whole milk.
• Evenly divide the batter between the prepared pans and bake for 25-30 minutes. Check doneness with a toothpick.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Heat the heavy cream until just boiling, pour over the chopped dark chocolate, let sit for a minute, then stir gently until smooth.
• Place one cake layer on a serving plate. Spread ganache over the surface, then add the second layer and cover with remaining ganache.
• Optionally decorate with caramelized nuts, whipped cream, and fresh fruit.
• Slice and serve the cake to your guests, enjoying the rich chocolate flavors.