Ingredients:

  • 190g all-purpose flour
  • 200g granulated sugar
  • 45g unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 120ml buttermilk, room temperature
  • 120ml vegetable oil
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 120ml boiling water or hot coffee
  • 175g semi-sweet chocolate chips
  • 120ml heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with oil or butter. Note: Lining with parchment paper allows you to lift the whole cake out for easier slicing.
  2. In a large mixing bowl, whisk together the 190g flour, 200g sugar, 45g cocoa, 1 tsp baking soda, and 0.5 tsp salt.
  3. Add the 120ml buttermilk, 120ml oil, 1 large egg, and 2 tsp vanilla to the dry mixture.
  4. Use a whisk or a hand mixer on low speed to blend until no large lumps remain. The batter will be quite thick at this stage.
  5. Carefully pour in the 120ml of boiling water or hot coffee. Note: Pour slowly to avoid splashing yourself with hot liquid.
  6. Gently whisk until the batter is thin, smooth, and glossy. Expect a very liquid consistency this is normal!
  7. Pour the batter into your prepared pan. Bake for 30 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Place the pan on a wire rack. Note: If you frost a warm cake, the ganache will slide right off.
  9. Place 175g chocolate chips in a bowl. Heat 120ml heavy cream until it just begins to simmer, then pour over the chips.
  10. Let the ganache sit for 5 minutes, then whisk until velvety. Pour over the cooled cake and let it set for 20 minutes before slicing.