Chocolate Cake

1: In a large bowl, whisk all the dry ingredients.

2: Add buttermilk, olive oil, and eggs; whisk until smooth, then pour in hot coffee and whisk again.

3: Evenly pour the mixture into 3 x 20cm cake tins and bake for 35 minutes at 180°C.

4: To make the ganache, combine sugar and cream in a saucepan, bring it to a simmer, or microwave until hot.

5: Pour the hot mixture over chocolate, butter, vanilla, and salt; let it sit for 2 minutes before stirring with a spatula.

6: Refrigerate the ganache for 3 hours to thicken.

7: Pour ganache evenly between the cakes and cover the cake with ganache; refrigerate for 3 hours or overnight.