Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the Cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat until combined.
- Gradually pour in the hot espresso, mixing until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the Chocolate Ganache. Heat the heavy cream in a saucepan until simmering. Pour over the chocolate and let sit for 1 minute. Stir until smooth.
- Prepare the Chocolate Sauce. Combine the heavy cream and chocolate in a saucepan. Add the butter. Heat over low heat, stirring constantly, until smooth and melted.
- Once the cake is cooled, pour the Chocolate Ganache over the top. Let it set slightly.
- Drizzle with the Chocolate Sauce and serve warm.
