Chocolate Cake Recipe

Preheat oven to 350 degrees.
Prepare pan: Spray a 9 by 9 or 8 by 8-inch baking dish with non-stick cooking spray then dust with a little cocoa. Shake out excess cocoa.
Whisk dry ingredients: In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, and salt.
Mix in wet ingredients: Add buttermilk, oil, vanilla and eggs. Whisk mixture until very well blended (about 1 minute).
Pour batter into prepared baking dish.
Bake in preheated oven until toothpick inserted into the center of cake comes out clean, about 27 to 35 minutes.
Let cool completely on a wire rack.

While cake cools make ganache.
Place finely chopped chocolate in a medium heat proof mixing bowl.
Heat heavy cream in a small saucepan over stovetop on medium heat until just simmering.
Pour hot cream over chocolate then stir with a rubber spatula until melted and smooth.
Let it cool until it’s a thicker consistency, about 30 minutes* then spread ganache over cake and slice.
Serve and enjoy! Feel free to save any remaining slices in the fridge in a sealed container.

*If you want ganache fluffier you can beat it with an electric mixer or by hand some to whip it up.
Another delicious frosting for this cake is chocolate buttercream.
Cake will keep at room temperature for up to 2 days or in the fridge for up to 5 days (ganache will harden, rest at room temperature before serving).
Unfrosted cake can be frozen for up to 3 months.