Ingredients:

  • 210g all-purpose flour
  • 400g granulated sugar
  • 75g unsweetened Dutch-processed cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 240ml full-fat buttermilk
  • 120ml neutral oil (canola or grapeseed)
  • 2 tsp pure vanilla extract
  • 240ml boiling water
  • 225g semi-sweet chocolate (60% cacao), finely chopped
  • 240ml heavy whipping cream (36% fat)

Instructions:

  1. Preheat your oven to 180°C and grease your pans thoroughly with oil and a dusting of cocoa powder.
  2. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl.
  3. Whisk the eggs, buttermilk, oil, and vanilla together in a separate jug until completely uniform and yellow.
  4. Pour the wet ingredients into the dry and whisk gently by hand until no large flour streaks remain.
  5. Carefully pour in the boiling water. Stir slowly until the batter is thin and glossy.
  6. Divide the batter and bake for 35 minutes until a toothpick comes out with just a few moist crumbs.
  7. Leave the cakes in the pan for 15 minutes, then invert onto a wire rack.
  8. Bring the heavy cream to a simmer (about 82°C) until small bubbles form around the edges.
  9. Pour hot cream over the chopped chocolate and let it sit for 5 minutes until the chocolate is fully softened.
  10. Stir from the center outward until the mixture turns into a dark, shimmering glaze.
  11. Pour the ganache over the cooled cake, allowing it to drip down the sides for a mirror-like finish.