Chocolate cake is my love language. I'm not even ashamed. I love chocolate cake. If I love you, chances are I've made you a chocolate cake at some point. (And if I haven't? Well, try harder to be loveable.) (I'm kidding.)

I found this chocolate cake recipe last year and after tweaking it to my personal preferences, I will never make another. It's ridiculously fast to make (I can throw it together more quickly than my oven preheats) and always comes out moist and delicious.

Ingredients

2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or boiling water

Chocolate Ganache Topping

1 cup whipping cream
1 cup chocolate chips
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350F. Grease 9x13 baking pan.

In bowl of stand mixer, stir together sugar, flour, cocoa, baking soda, baking powder, and salt.

Add eggs, milk, oil, and vanilla. Mix on medium speed for two minutes.

Mix in coffee (batter will be thin).

Pour into pan and bake in preheated oven for 35-40 minutes until toothpick inserted in centre comes out clean.

Cool at least half an hour before topping. The cake doesn't need to be cold but it shouldn't be hot to the touch.

Chocolate Ganache Topping

Heat whipping cream in saucepan over medium-high heat until steaming. Remove from heat and whisk in chocolate chips and vanilla until smooth. Cool approximately 30 minutes and then pour over cooled cake. Top with berries or sprinkles and then bring it to me.