The ultimate chocolate cake!
Recipe makes one 7-inch (17.5-cm) three-layer cake.
On cake layers:
A soup ladle or scoop is great for dividing the batter between the cake pans and making even portions. If your oven is on the smaller side or you only have 1 pan, bake each cake on its own.
You can wrap cooled cakes in plastic wrap and store at room temperature overnight, before you continue with making the cake. Alternately, you can double wrap them and store in airtight containers in the freezer for up to 3 months.
Frosting with ganache:
For a smooth cake, you’ll want to pour ganache over the cake. Chill ganache until it’s lukewarm and still has a very soup-like consistency, then place the cake on a rack set over a baking sheet and slowly pour over the ganache. Chill in the fridge until hardened.
For a rustic finish, chill ganache until it’s a bit more thick (like peanut butter or Nutella). Take cake out of the fridge and gently spread ganache all over with an offset spatula, as even as possible.