Step‑by‑Step Instructions for Chocolate & Orange Punchcake

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth.
• Gradually pour the wet mixture into the dry ingredients while mixing on medium speed until smooth and well combined.
• Carefully pour in 1 cup of boiling water while mixing slowly until smooth.
• Gently stir in the orange zest and orange juice into the batter until evenly mixed.
• Fold in the semisweet chocolate chips until evenly distributed throughout the batter.
• Evenly pour the batter into the prepared cake pans, smoothing the tops.
• Bake for 30-35 minutes or until a toothpick inserted comes out clean.
• Cool the cakes in the pans for about 10 minutes before transferring to wire racks to cool completely.
• Spread chocolate ganache between the layers and on top once the cakes have completely cooled.
• Garnish with fresh orange slices as desired and serve.