Ingredients
- All-purpose flour: 187 grams / 1.5 cups
- Cocoa powder: 51 grams / 1/2 cup + 1 tablespoon
- Baking powder: 1 teaspoon
- Baking soda: 1 teaspoon
- Salt: 3/4 teaspoon
- White sugar: 156 grams / 3/4 cup
- Brown sugar: 156 grams / 3/4 cup (packed)
- Buttermilk: 195 millilitres / 3/4 cup + 1 tablespoon
- Vanilla extract: 1 teaspoon
- Oil: 93 millilitres / 1/3 cup + 1 tablespoon
- Hot water: 195 millilitres / 3/4 cup + 1 tablespoon
- Eggs: 2
Chocolate ganache:
- 80gm milk chocolate
- 70gm heavy cream/whipping cream
Instructions:
(This recipe is for an 8 or 9-inch round cake pan)
Line the baking pan with parchment paper.
Preheat the oven to 175°C.
To make the buttermilk, add 1 tbsp of lemon juice or vinegar to the milk. Mix and set aside.
In a large bowl, whisk 2 eggs. Add brown sugar and white sugar (brown sugar can also be replaced with white sugar).
Mix until well combined. Add vanilla extract, oil, and buttermilk.
Mix until smooth.
Sift flour and cocoa powder into the mixture, and add baking powder and baking soda.
Mix everything together and add hot water.
Whisk until combined. The mixture is going to be runny, but that’s ok.
Pour the batter into the baking pan and bake at 175°C for 35-40 minutes, or until a toothpick comes out clear from the centre (baking time depends on your pan and oven; keep an eye on the cake after baking it for 30 minutes).
Once baked, let it cool for at least 20 minutes before taking it out of the pan.
To make the ganache, add heavy cream to the chopped milk chocolate and microwave in 10-second intervals, stirring in between, until the chocolate melts completely.
Keep the ganache in the fridge for 10 minutes before using. If it’s runny, keep it in the fridge for 5 minutes more.
Let the cake cool down completely before pouring the ganache over.
Chill the cake in the fridge for 30 minutes before cutting.
