Ingredients:

  • 150g All-purpose flour
  • 200g Granulated sugar
  • 50g Dutch-processed cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 1 Large egg (room temperature)
  • 120ml Full-fat buttermilk
  • 60ml Neutral oil (canola or vegetable)
  • 1 tsp Vanilla bean paste
  • 120ml Hot brewed coffee
  • 100g Dark chocolate (60% cacao), finely chopped
  • 80ml Heavy cream (for ganache)
  • 170g Unsalted butter, softened
  • 240g Powdered sugar, sifted
  • 40g Dutch-processed cocoa powder (for frosting)
  • 2 tbsp Heavy cream (for frosting)
  • 0.25 tsp Flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your tin with paper liners. <small>Note: This ensures the batter starts rising the moment it hits the heat.</small>
  2. Sift together the flour, sugar, 50g cocoa, baking soda, and salt in a large bowl.
  3. Whisk the egg, buttermilk, oil, and vanilla bean paste in a separate jug <strong>until completely emulsified</strong>.
  4. Pour the wet ingredients into the dry and stir gently with a spatula.
  5. Stream in the hot coffee slowly while whisking <strong>until the batter is smooth and glossy</strong>.
  6. Divide the batter into the 12 liners, filling them about two thirds full.
  7. Bake for 18 to <strong>20</strong> minutes <strong>until a toothpick comes out with a few moist crumbs</strong>.
  8. Heat 80ml heavy cream until simmering, then pour over 100g chopped dark chocolate.
  9. Let the ganache sit for <strong>5</strong> minutes, then stir <strong>until velvety and thick</strong>.
  10. Cream the 170g butter and 240g powdered sugar with 40g cocoa and 2 tbsp cream <strong>until light and airy</strong>.