Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred for a richer flavor)
  • 1 ½ cups (300g) granulated sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ cup (180ml) buttermilk
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ¾ cup (180ml) boiling water
  • 4 ounces (115g) semi-sweet chocolate, chopped (for ganache)
  • ½ cup (120ml) heavy cream (for ganache)
  • 250g unsalted butter (for frosting)
  • 500g icing sugar (for frosting)
  • 100ml milk (for frosting)
  • 1tsp vanilla extract (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment) your cake pan.
  2. In the large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
  3. Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
  4. Gradually pour in the boiling water while mixing on low speed. The batter will be thin.
  5. Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. While cake cools, place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until simmering. Pour hot cream over chocolate; let stand for 1 minute, then whisk until smooth and glossy.
  8. In the large mixing bowl, beat butter until light and fluffy. Slowly add icing sugar until combined. Add milk until reaches desired consistency. Add vanilla extract.
  9. Once cool, frost the cake.
  10. Drizzle ganache (if using) over the cooled cake, or simply dust with powdered sugar. Serve and enjoy!