A Very Moist Chocolate Cake

Method

• 1)

  Preheat your oven to 350°F (180°C) and grease two 9-inch cake pans.

• 2)

  In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

• 3)

  Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix on medium speed until well combined.

• 4)

  Add the hot water to the mixture and stir until smooth. The batter will be thin but that’s okay.

• 5)

  Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

• 6)

  Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.

• 7)

  While the cakes are cooling, make the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it starts to steam, but don’t let it boil.

• 8)

  Place the chopped dark chocolate in a large mixing bowl and pour the hot cream over it. Allow it to sit for 2-3 minutes before stirring until smooth and shiny.

• 9)

  Place one of the cooled cakes on a plate or cake stand and spread a thick layer of chocolate ganache on top.

• 10)

  Place the 2nd cake on top of the ganache and pour the remaining ganache over the top, allowing it to drip down the sides. [allow the ganache to set at room temp for about 1 hour before using].

• 11)

  Let the cake rest at room temp for at least 30 min before serving to allow the ganache to set.