PUT LEMON JUICE OR VINEGAR IN A BIG MEASURING CUP THEN ADD EVAPOATED MILK UNTIL IT MEASURES A CUP OR 8 OZ. SET ASIDE.

PREHEAT OVEN TO 350 F DEGREES. GREASE TWO 9″ ROUND BAKING PANS AND LINE BOTTOM WITH PARCHMENT PAPER. IN A LARGE BOWL, SIFT TOGETHER FLOUR, BAKING POWDER, BAKING SODA, SALT AND COCOA. ADD THE SUGARS, MIX TO COMBINE. SET ASIDE.

ADD EGGS, VANILLA EXTRACT AND OIL TO THE EVAPORATED MILK IN THE MEASURING CUP; MIX WELL THEN POUR THIS IN THE BOWL WITH THE FLOUR MIXTURE. STIR VIGOUROUSLY WITH A WOODEN SPOON UNTIL SMOOTH AND GLOSSY. IN THE SAME MEASURING CUP, MIX COFFEE AND BOILING WATER THEN STIR IT IN THE CHOCOLATE BATTER. POUR BATTER INTO THE PANS DIVIDING THEM EQUALLY (I THINK THAT’S ABOUT 2 3/4 CUPS OF BATTER FOR EACH PAN).

BAKE IN THE PREHEATED OVEN FOR 30-35 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. TAKE OUT OF THE OVEN (TIP: IF YOUR CAKE HAS A DOMED TOP PRESS IT DOWN GENTLY USING A TEA TOWEL TO MAKE IT LEVEL) AND LET COOL IN THE PAN FOR ABOUT 10 MINUTES BEFORE INVERTING CAKE INTO A WIRE RACK. COOL COMPLETELY BEFORE FROSTING WITH CHOCOLATE GANACHE..YUM!!!

TO MAKE THE CHOCOLATE GANACHE FROSTING: HEAT CREAM IN A HEAVY SAUCEPAN UNTIL YOU SEE LITTLE BUBBLES FORMING; TAKE OFF THE HEAT AND POUR INTO THE BOWL WITH GRATED CHOCOLATE. LET STAND FOR ABOUT A MINUTE BEFORE STIRRING; WHEN YOU STIR THE GANACHE, YOU DO SO GENTLY AND AVOID INCORPORATING AIR OR BUBBLES – THE HEAD OF THE SPATULA SHOULD BE SUBMERGED IN THE MELTED CHOCOLATE WHILE STIRRING. COOL AND CHILL IN THE FRIDGE BUT DON’T LET IT SET; TAKE IT OUT AND WHIP IT WITH A WIRE WHISK UNTIL IT CAN HOLD ITS SHAPE. DON’T OVER-WHIP OR IT WILL BECOME GRAINY AND WILL MELT WHEN LEFT OUTSIDE BUT IT’LL STILL BE DELICIOUS, SO THERE’S REALLY NOTHING TO WORRY ABOUT 😉

FOR DULCE DE LECHE: SIMPLY SIMMER A CAN OF SWEETENED CONDENSED MILK IN A POT FULL OF WATER. YOU CAN MAKE THIS 2-6 CANS AT A TIME DEPENDING ON HOW BIG IS YOUR POT. MAKE SURE THAT YOU TURN THE CANS WHILE IT’S SIMMERING TO GIVE THE MILK A “STIR”. I NORMALLY COOK THIS FOR 3 HOURS BUT FOR FILLINGS, IT’S EASIER TO WORK WITH IF IT’S COOKED FOR JUST TWO HOURS, IT’LL HAVE JUST THE RIGHT CONSISTENCY FOR FILLING CAKES. STIR IT WELL BEFORE USING.