Title: « Decadent Chocolate Cake Delight: A Rich and Irresistible Treat »

1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Slowly pour in the hot water or coffee and stir until the batter is smooth. The batter will be thin—this is normal.
2. Bake the Cake:
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Ganache:
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
Pour the hot cream over the chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly to thicken.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of ganache over the top.
Add the second cake layer on top and spread the remaining ganache over the top and sides of the cake.
Smooth the ganache with a spatula for a polished look, or create swirls for a textured finish.
5. Garnish and Serve:
Garnish the cake with fresh berries, chocolate shavings, or a dusting of powdered sugar for an extra touch of elegance.
Slice and serve at room temperature for the best flavor and texture.
Serving and Storage Tips: