Foolproof Moist Chocolate Cake with Coffee by Jon Watts

Ingredients

• 1 cup Buttermilk
• 1 cup Caster sugar
• 1/2 cup Soft brown sugar
• 2 Large eggs
• 1/2 cup Vegetable oil
• 1 1/2 cups Plain flour
• 1/2 cup Unsweetened cocoa powder
• 1 tsp Baking powder
• 1/2 cup Hot coffee
• 200g Dark chocolate, chopped
• 1 cup Heavy cream
• 2 tbsp Sugar (for ganache)
• Optional Chocolate shavings for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a deep 8 or 9-inch cake tin.
2. In a large bowl, whisk together buttermilk, caster sugar, brown sugar, eggs, and vegetable oil until smooth.
3. Sift the flour, cocoa powder, and baking powder into the wet ingredients. Mix until just combined, creating a thick batter.
4. Gradually pour in the hot coffee, mixing until the batter is smooth and glossy. Don't overmix.
5. Pour the batter into the prepared cake tin and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
6. Let the cake cool in the tin for 15-20 minutes before inverting it onto a wire rack to cool completely.
7. While the cake cools, gently heat the heavy cream and 2 tablespoons of sugar in a saucepan until warm and the sugar dissolves.
8. Place chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.
9. Whisk the chocolate and cream mixture until smooth, glossy, and fully combined, forming a ganache.
10. Pour the ganache over the completely cooled cake, spreading it evenly. Allow the ganache to set at room temperature until firm.