Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) neutral oil
  • 2 large (110g) eggs
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 8 oz (225g) dark chocolate (60% cacao)
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
  3. In a separate jug, beat the eggs, oil, buttermilk, and vanilla. Pour the wet mixture into the dry and whisk until just combined.
  4. Carefully stir in the boiling water or hot coffee. Pour into the pan and bake for 30-35 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached.
  5. Place chopped chocolate in a heat-proof bowl. Heat heavy cream in a small pot until it just begins to simmer. Pour hot cream over the chocolate and let it sit for 5 minutes.
  6. Gently stir from the center outward until a glossy, smooth emulsion forms, then stir in the room temperature butter.
  7. Pour the ganache over the cake and let it chill for 2 hours to set.