Dry Ingredients:

2 cups all-purpose flour

1 ½ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

Wet Ingredients:

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp pure vanilla extract

1 cup boiling water

Add-ins:

½ cup finely chopped Swiss chocolate

Optional (for layering & decorating):

Chocolate ganache or chocolate fudge

Whipped cream or berries for garnish

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Preheat oven to 350°F (175°C).
Prepare pans by greasing and flouring two 9-inch round cake pans.
Mix dry ingredients in a large bowl: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add wet ingredients: eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
Incorporate boiling water slowly into the batter. It will be thin—this is normal.
Fold in Swiss chocolate gently until evenly distributed.
Divide batter between the two pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Assemble the cake by spreading ganache or frosting between the layers. Decorate as desired.

Use premium Swiss chocolate for authentic flavor and texture.
Don’t skip the boiling water—it blooms the cocoa and deepens the chocolate flavor.
Let cakes cool fully before layering to avoid melting the filling.
Add a touch of espresso powder to the batter for enhanced chocolate depth.
For extra flair, top with chocolate shavings, raspberries, or edible gold flakes.