Easy Blender Chocolate Cake with Creamy Ganache

Directions

1. 1

   Preheat the oven to 350 °F (180 °C). Grease and flour a large baking pan.

2. 2

   Add eggs, sugar, and oil to a blender. Blend on medium speed until the mixture turns pale and creamy, about 2 minutes.

3. 3

   With the blender running, gradually pour in the hot water and blend until fully combined.

4. 4

   In a separate bowl, whisk together the flour and cocoa powder. Add the dry mixture to the blender in three additions, blending briefly between each.

5. 5

   Add the baking powder and pulse on the lowest setting just until incorporated — do not over-blend.

6. 6

   Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   While the cake cools, make the topping: combine condensed milk and chocolate powder in a saucepan over low heat, stirring constantly until thickened to a fudgy consistency.

8. 8

   Remove from heat, stir in the heavy cream, and mix until smooth and glossy.

9. 9

   Pour the warm ganache over the cake and finish with shredded coconut or chocolate sprinkles if desired.