Chocolate Ganache Cake Recipe

Start by preheating your oven to 350°F. Line an 8X8 metal baking pan with parchment paper, going up and over the sides.
In a large bowl with an electric mixer, beat together 1 cup granulated sugar, 1 cup all-purpose flour, ½ cup natural cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt.
In another bowl, beat together 1 egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
Pour into the pan, spreading it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-30 minutes or until a toothpick comes out clean. Don't open the oven door while the cake is baking.

Finely chop the chocolate into small pieces and place it in a heatproof bowl. This helps it melt evenly.
In a small saucepan, heat the heavy cream and small pinch of salt over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered.
Allow the mixture to sit for about 5 minutes. This resting period helps the chocolate melt fully.
After 5 minutes, gently stir the mixture with a spatula or whisk until it is completely smooth and glossy. If the chocolate isn’t melting fully, you can heat it up in the microwave for a few seconds at a time. Stir until smooth
Pour the ganache over the cooled down cake, spreading it out evenly. You can place in the refrigerator until slightly set or enjoy after an hour or so until a bit firmer.
If your ganache is runny- I highly recommend using a kitchen scale when making ganache because the ratio should be perfect. If it is too thin, add 1 tablespoon of chocolate (30 grams) heat and stir until the desired consistency.
See storage in notes below