1 ½ cups all purpose flour
2/3 cup natural unsweetened cocoa powder
1 cup granulated white sugar
1 tbsp baking powder
1/4 cup vegetable or canola oil
3/4 cup low fat milk
3/4 cup water
CHOCOLATE GANACHE (OPTIONAL)
4 oz heavy cream
4 oz semisweet chocolate chopped
Preheat oven to 350°F. Line an 8 inch x 8 inch baking pan with parchment paper.
Add flour, cocoa powder, sugar, baking powder into a large mixing bowl. Whisk together until evenly combined.
Add in oil, milk and water. Whisk until batter is smooth.
Pour batter into prepared baking pan. Bake for about 35 minutes or until toothpick inserted comes out clean and top of cake bounces back when you apply light pressure. Let cake cool completely before frosting and cutting.
To make chocolate ganache: Add chopped chocolate to a medium bowl. Bring heavy cream to a simmer on the stove. Pour heated heavy cream over chopped chocolate and immediately start to mix until the chocolate is completely melted and smooth. Let chocolate ganache cool at room temperature or in the fridge until it becomes firm enough for frosting the cake.