Step 1: Preheat & Prepare

• Preheat your oven to 350°F (180°C) and position a rack in the center. Grease your cake pans with nonstick spray or butter and flour. Optionally, line with parchment for easy release.

Note: This recipe yields four cake layers using two 8-inch pans. You can also use 9-inch pans for slightly thinner layers.

Step 2: Make the Chocolate Cake Batter

• In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the eggs, coffee, milk, oil, and vanilla.
• Pour the wet mixture into the dry ingredients and whisk until smooth. The batter will be thin—don’t worry, that’s what makes it ultra-moist!

Step 3: Bake the Cakes

• Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. If it’s not done, bake an additional 5–10 minutes.
• Once baked, remove the cakes from the oven. Let them cool for 10 minutes in the pan, then wrap in plastic wrap and refrigerate until fully chilled. Cold cakes are easier to level and assemble.

Step 4: Prepare the Whipped Ganache

• While your cakes chill, break up the milk chocolate into a heatproof bowl. Pour the heated heavy cream over the chocolate.
• Cover the bowl with a plate and let sit for 5 minutes to allow the chocolate to melt. Whisk until smooth and glossy.
• If chunks remain, microwave in 30-second bursts. Cover and refrigerate until the ganache firms up completely (about 2 hours).
• Once chilled, use a hand or stand mixer to whip until light and fluffy. The color will lighten and texture will become airy.

Tip: If not using right away, re-whip the ganache before assembling. It sets firm in the fridge.

Step 5: Assemble the Cake

• Cut each cake in half horizontally to create four even layers. Place the first layer on a serving plate or cake board.
• Brush generously with chocolate milk to keep it extra moist. Spread a thick layer of whipped ganache on top. Repeat with remaining layers.
• Apply a thin “crumb coat” of ganache to the entire cake to trap crumbs. Chill the cake for 15–30 minutes to set.
• Finish with a final layer of whipped ganache, smoothing or swirling as desired. Allow the cake to sit at room temperature for an hour before serving so the ganache softens.