Chocolate Ganache Drip Cake Recipe

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the vegetable oil, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until well combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

In a small saucepan, heat the heavy cream over medium heat until just simmering.

Remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.

Add the butter to the chocolate ganache and stir until melted and incorporated.

Let the ganache cool for 10-15 minutes, or until it thickens slightly but is still pourable.

Place the cooled cake on a serving plate and pour the chocolate ganache over the top, allowing it to drip down the sides.

Decorate the cake with your desired toppings.

Let the ganache set for at least 30 minutes before serving.