2 C flour

2 C sugar

1 t baking soda

2 sticks unsalted butter

¼ C cocoa powder

1 t instant espresso powder

1 C filtered water

2 eggs

½ C buttermilk

1 t vanilla

I call this 2 bowl baking. Super simple. Always moist and delicious. Combine flour, sugar and soda in a bowl and whisk ingredients together. In a microwavable bowl, add butter, cocoa, espresso powder and water. Microwave for 5 minutes on 50% power. Stir mix until butter is completely melted and the mix is well integrated. Add the dry mix to the butter bowl and slowly whisk to incorporate. NO over-mixing. Add the remaining ingredients, one at a time, incorporating after each addition. The batter is pretty loose. Pour mix into a prepared 10 inch by 2 inch cake pan and bake in a preheated 350 degree oven for 20 minutes. Rotate pan and cook for another 20 minutes or until the cake is pulling away from the sides of the pan and the top is just set to the touch. Allow the cake to cool about 20 minutes before removing from the pan. Once completely cooled, drizzle chocolate ganache over the cake.

For pan preparation: Trace the bottom of the pan onto a piece of parchment paper. Cut your circle to the inside of your tracing line. Spray the inside of the cake pan with non-stick spray. Insert the parchment circle and press down completely. Flour the sides lightly shaking off any excess flour.