Chocolate Espresso Cake

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• ¼ cup + 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup buttermilk
• ¼ cup canola oil
• 1 egg
• ½ teaspoon vanilla extract
• ½ cup hot coffee
• ---FOR THE GANACHE---
• 200g semisweet chocolate, finely chopped
• 100ml whipping cream
• 1 teaspoon instant espresso or instant coffee powder
• Pinch salt
• Raspberries or chocolate espresso beans, for garnish

Directions

1. Heat your oven to 350ºF and lightly grease one 9-inch round cake pan with non-stick cooking spray. Line the bottom of the pan with a circle of parchment paper and set aside.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. In a large glass measuring cup, whisk together the buttermilk, oil, egg, and vanilla. Add the wet ingredients into the dry and whisk to combine.
3. Pour in the hot coffee and whisk just until combined. Pour the batter into the prepared cake pan and bake for 35 to 40 minutes or until the cake is springy and a toothpick inserted into the centre comes out clean. Set the pan aside to cool for 20 minutes then turn the cake out and allow it to cool completely on a wire rack.
4. For the ganache, add the chopped chocolate to a heatproof bowl. Add the cream and espresso or coffee powder to a small pot or microwave safe vessel and heat until steamy. Pour the hot cream mixture over the chocolate and set aside for 5 minutes. Whisk until smooth then season with a pinch of salt.
5. Pour the warm ganache over the cake and garnish with raspberries or chocolate espresso beans.