Step 1: Prepare the Pan and Preheat the Oven

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round or square baking pan and line the bottom with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. Whisk the ingredients to ensure they are well combined.

Step 3: Combine the Wet Ingredients

  1. In another bowl, whisk together the eggs, buttermilk (or yogurt), vegetable oil, and vanilla extract until smooth.
  2. Gradually add the wet ingredients to the dry mixture, stirring until just combined. Avoid overmixing.

Step 4: Add the Hot Coffee

  1. Slowly pour the hot coffee (or boiling water) into the batter. The mixture will be thin, but this is key to achieving the cake’s ultra-moist texture.
  2. Stir gently until the batter is smooth and well mixed.

Step 5: Bake the Cake

  1. Pour the batter into the prepared pan, spreading it evenly.
  2. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  3. 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.

Step 6: Make the Ganache Glaze

  1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
  2. Pour the hot cream over the chopped chocolate in a heatproof bowl.
  3. Let it sit for 2–3 minutes, then stir until the chocolate is fully melted and the mixture is smooth. Add the butter for a glossy finish, if desired.

Step 7: Assemble the Cake

  1. Place the cooled cake on a serving plate or cake stand.
  2. Pour the warm ganache over the cake, allowing it to drip down the sides for a beautiful, glossy finish.
  3. Use a spatula to smooth the ganache evenly over the top and sides of the cake.

Serving Suggestions

  • Garnish: Top the cake with fresh berries, a dusting of cocoa powder, or chocolate shavings for extra elegance.
  • Accompaniments: Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
  • Storage: Keep the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Tips for Success

  1. Don’t Overmix: Overmixing can lead to a dense cake. Stir just until the ingredients are combined.
  2. Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for proper leavening.
  3. Let the Ganache Cool Slightly: Before pouring it over the cake, allow the ganache to thicken slightly for a perfect coating.
  4. Customize the Flavor: Add a teaspoon of espresso powder to the batter for an extra chocolate boost, or a splash of liqueur to the ganache for a grown-up twist.

Why You’ll Love This Recipe

This very wet chocolate cake is more than just a dessert—it’s an experience. Its moist, melt-in-your-mouth texture, paired with the luxurious ganache glaze, makes it a standout treat for any occasion. The simple ingredients and straightforward method make it accessible to anyone, while the end result rivals bakery-quality cakes.

Conclusion

Indulge in the ultimate chocolate experience with this very wet chocolate cake. It’s a foolproof recipe that delivers a rich, decadent treat every time. Whether you’re baking for a special occasion or just because you’re craving chocolate, this cake is sure to become a favorite. Try it today and savor the magic of a cake that truly melts in your mouth!