Directions
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Preheat the oven to 175°C (350°F). Grease and flour two 20–22 cm springform pans. In a large bowl, start by mixing the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This step sets the foundation for your cake and ensures a tremendous flavor profile.
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Add the eggs, milk, vegetable oil, and vanilla extract, and mix with an electric mixer or a whisk until smooth. The batter will have a slightly runny consistency, but that’s exactly how you want it. Slowly add the hot water to the mixture; it will make the batter even more moist and flavorful. Once combined, divide the batter evenly between the two prepared pans. Bake in the preheated oven for about 30–35 minutes. To check for doneness, insert a toothpick into the center of each cake; it should come out clean. When done, let the cakes cool completely in the pans before removing them.
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For the filling, pour the cream into a saucepan and heat it over medium heat, removing it from the heat just before it reaches a boil. Add the dark chocolate to the hot cream, letting it sit for about 2 minutes before stirring until melted. Once the chocolate is well combined and at room temperature, add the room temperature butter and powdered sugar. Beat this mixture until light and fluffy. This tremendous frosting will be the perfect companion for your cake layers.
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Once the cakes are cooled, place the first layer on a serving plate. Generously spread a layer of chocolate cream on top, followed by a sprinkle of M&M’s for that burst of color and sweetness. Carefully place the second cake layer on top, and then use the remaining chocolate cream to cover the entire cake.
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Decorate the top and sides with plenty of M&M’s. For a festive touch, you can add chocolate drips or colorful sprinkles. If you like, place some candles on top for a birthday celebration. After decorating, let the cake rest in the refrigerator for 1–2 hours before slicing, allowing the cream to set perfectly.
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