1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup boiling water (or hot coffee)
1 cup heavy cream
8 oz dark chocolate (or semisweet)
Preheat oven to 350°F (175°C) and grease mini cake pans.
Sift flour, cocoa powder, baking powder, baking soda and salt. Combine sugarm buttermilk, oil and vanilla in another bowl.
Combine both wet and dry mixes to make a smooth batter without lumps. Add boiling water to make it moist.
Pour batter evenly into greased tin and bake for 20 minutes. Once done, let cool then transfer on wire rack.
Melt chocolat and heat heavy cream. Combine chocolate and cream then add vanilla extract and butter. Mix well then chill in fridge until thick.
Coat the cakes with the ganache frosting and chill to set. Serve with a dollop of whipped cream.