Perfect Chocolate Cake

Ingredients

For the Chocolate Cake layers
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water with 1 tsp. Instant coffee
For the Perfect Chocolate Buttercream Frosting
• 1/2 cup unsalted butter
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup cold milk
• 1 teaspoon vanilla extract
For the Dark chocolate ganache
• 250 gms chopped dark chocolate
• 300 gms cream

Instructions

To make the chocolate cake layers.
1. Heat oven to180ºC (350°F). Grease and flour two 7-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water with coffee in it (batter will be thin). Pour batter into prepared pans.
3. Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Divide each cake into two layers and then fill and frost with Perfect Chocolate buttercream frosting. Chill for a while in the refrigerator and then glaze with the dark chocolate ganache. Decorate with some chocolate pearls or sprinkles.
To make the Perfect Chocolate Buttercream Frosting
5. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
6. Add small amount of additional milk, if needed. Stir in vanilla.
To make Dark Chocolate Ganache
7. Pour the hot but not boiling cream over the chopped dark chocolate.
8. Let it sit for 2-3 minutes before mixing into a smooth ganache.
9. Cool before using.