2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/4 cup cocoa powder
1/4 cup hot water
1 cup heavy cream
226g semi-sweet chocolate, chopped
Preheat the oven to 180C and prepare the 9x13-inch baking pan by greasing and lining it.
Whisk flour, baking powder, and salt in a bowl. Cream butter and sugar together in another bowl and add eggs while beating. Stir in vanilla essence.
Combine both wet and dry mix and alternate with milk.
Make a chocolate batter by mixing cocoa powder with hot water and mixing it with 1 cup of vanilla batter.
Pour half of the vanilla batter into the prepared pan and spoon the chocolate batter into it. Make patterns with the help of a knife.
Bake the cake for 40-45 minutes and check with a toothpick. Let the cake rest then coat with chocolate ganache for serving.