Magnolia Kitchen signature chocolate cake with dark chocolate ganache

Dark chocolate ganache

• 150 g pouring (whipping) cream
• 600 g dark chocolate (50% cocoa), cut into pieces

Chocolate cake

• 185 g salted butter, softened, cut into pieces, plus extra to grease
• 275 g plain flour
• 450 g brown sugar
• 90 g Dutch cocoa powder
• 2 tsp bicarbonate of soda
• 280 g warm water
• 90 g canola oil
• 1 ½ tsp instant coffee (see Tips)
• 3 eggs
• 1 ½ tsp natural vanilla extract
• 195 g buttermilk