Prepare the ganache first by using double broiler method melt chocolate and cream together and let it cool down.

If making buttermilk at home mix 1 cup milk with 1 tbsp vinegar; let sit. Strain it and use the buttermilk.

Preheat oven to 350°F (170°C). Line and grease 8” cake pan.

Whisk flour, sugar, baking powder, baking soda, and salt (sift flour for best texture).

Add eggs, oil, and buttermilk. Gently whisk until smooth.

In a separate bowl bloom the cocoa powder by Stirring cocoa powder and instant coffee into boiling water until glossy.

Fold the cocoa mixture into the batter. Batter will be thin and runny.

Bake 23–28 min. Cakes are done when a toothpick comes out with moist crumbs (if the toothpick is wet then it’s underbaked and if it’s clear then it’s over-baked) and the surface springs back.

Cool cakes in pans for 10–15 minutes, then top with ganache.

Add your favorite toppings like cherries, confetti, fruits, etc.