Step 1

Into a large mixing bowl, add the flour, baking powder, espresso powder, kosher salt, and granulated sugar, sift the cocoa powder, and mix with a whisk until combined.

Step 2

Add the eggs, vegetable oil, buttermilk, and vanilla extract, and mix until almost combined.

Step 3

Add the hot water and mix until just combined and there are no lumps of flour visible! Do not overmix.

Step 4

Pour the cake batter into an 8-inch cake pan. Smooth it out with a spatula and bake in a 180c (350f) preheated oven for 40-45 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs.

Step 5

Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.

Step 6

Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

Step 7

Place the chocolate ganache in the fridge for about 40 minutes or until it hardens and has a frosting-like texture.

Step 8

Frost the cake with the chocolate ganache and smooth it out with a spatula. Serve and enjoy!