Preheat your oven to 350°F (175°C). Grease and line the bottom of cake pan with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, cacao powder and salt.
Using an electric mixer or stand mixer, beat the eggs with the vanilla extract on high speed, gradually add in the granulated sugar while continuing to beat, until they’re light.
Add milk and vegetable oil, and give them a quick mix.
Add the sifted dry ingredients into two phases to the egg and sugar mixture. Don’t over mix when the dry ingredients disappears in the mixture, stop whisking.
Pour the Batter to the prepared cake pan. Gently tap the pan on the counter to remove any air bubbles.
Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake are done, remove from the oven and let it cool for about 5 minutes. Then, carefully invert the cakes onto a wire rack to cool completely.
Make the Chocolate Ganache: In a saucepan, heat the heavy cream over medium-high heat until it begins to simmer. Do not let it come to a boil.
Place the chocolate chips in a bowl.
Pour the hot cream over the chocolate chips and let it sit for a minute to melt the chocolate.
Stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
Allow the ganache to cool to room temperature.
Once the cakes have cooled completely, pour a generous amount of the cooled ganache over the top of the cake, allowing it to drip down the sides.
Use a spatula to spread the ganache over the sides of the cake, covering it completely.
You can decorate the cake as desired.
Allow the ganache to set at room temperature for a couple of hours or in the refrigerator for faster setting.
Your chocolate ganache cake is now ready to be enjoyed! Slice it and serve it to your family and friends for a delicious treat.
