Preparation time: 20 minutes

Cooking time: 45 minutes

Ingredients:

Moist Chocolate Cake

• 2 cups All Purpose Flour
• 2 cups granulated white sugar
• 3/4 cup special dark unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 2 large eggs
• 1 1/4 cup buttermilk or substitute by putting 1 tbsp white vinegar in 1 1/4 cup regular milk (let it sit for 5 minutes until thickened)
• 1/2 cup melted butter
• 1 tbsp melted butter
• 1 tbsp vanilla extract
• 1 cup hot coffee

• 2 cups semi-sweet chocolate cut into small pieces
• 1 1/2 cups heavy cream

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8-inch pan with melted butter and set aside. 

2. Sift flour*, cocoa powder and baking soda into a large bowl. Then mix white sugar and salt. 

3. Mix in a separate bowl all wet ingredients which are eggs, buttermilk, melted butter, vanilla extract and hot coffee. 

4. Mix wet ingredients in dry ingredients until everything is incorporated. The batter should be runny. 

5. Pour batter into the baking pan and drop the pan two or three times on the counter to remove air pockets. 

6. Place the pan in the oven and bake for 40 minutes. Check if cooked thoroughly by using a toothpick. The undercooked batter will stick to the toothpick. Once smooth, remove from oven. 

7. Let cake cool and transfer to a rack. 

8. To make the chocolate ganache, you can use a microwave oven to melt the chocolate 15 seconds at a time and mix with the heavy cream. To make a thick ganache, use less cream. Stop mixing once ganache is smooth and shiny. 

9. Pour chocolate ganache on chocolate cake and decorate with fresh fruit or sprinkles to you satisfaction. 

*Note: Sifting the flour helps mix the flour and cocoa powder better, with less lumps when mixing the cake batter.

Enjoy this sweet dessert with coffee or tea!