Ingredients
1cupall purpose flour
6tbspcocoa powder
½tspbaking soda
½tspbaking powder
1cupgranulated sugar
¼tspkosher salt
½cupcoffee,cooled
½cupbuttermilk
¼cupvegetable oil
1large egg
1tsppure vanilla extract
butter,melted for pan
4ozheavy whipping cream,(½ cup)
4ozdark chocolate melting wafers
Preparation
Preheat the oven to 350 degrees F.
Brush an 8-inch round cake pan with melted butter and line the bottom of the pan with a round piece of parchment paper, brush the parchment paper with melted butter as well. Set aside.
In a large mixing bowl, whisk together coffee and buttermilk. Whisk in the vegetable oil, then egg and vanilla. Beat until thoroughly combined.
Sift flour, cocoa powder, baking soda, baking powder into the liquid mixture. Add salt and sugar and whisk until a smooth batter forms.
Transfer the cake batter into the prepared cake pan and bake for 30 to 35 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
Allow the cake to cool in the pan for 10 to 15 minutes before inverting it over and set it on a wire rack to cool completely.
Microwave the cream in a heat proof vessel for 50 to 55 seconds, watching it during the last few seconds to ensure it doesn’t boil over.
Add the chocolate in a small mixing bowl and pour the hot cream over it. Allow it to stand for a minute or two before whisking it until the chocolate melts completely and the mixture is smooth.
Let the ganache cool completely and refrigerate for about 15 to 20 minutes until it thickens but still pourable.
Put the cooled cake on a cake stand or plate and drizzle the ganache over the top of the cake, tap the cake stand or plate lightly on the tabletop to even out the top of the ganache.
Serve right away or let the ganache thicken further in the fridge before serving.
