1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. Salt
1/3 cup vegetable oil
1 tbsp. Vinegar
200 g dark chocolate
200 ml heavy cream
Sift the dry ingredients for the cake together in a bowl and set aside. Grease and line the 8-inch cake pan, and preheat the oven to 180°C (350°F).
In another bowl, mix water, vegetable oil, vinegar, and vanilla extract. Pour the wet mix into the dry mix and stir well.
Pour the batter into the cake pan and bake for 30–35 minutes. Cool the cake once it is baked.
Heat the cream in a saucepan until it starts simmering. Pour it over the chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then mix to make a smooth mixture. Let it cool until it thickens.
Assemble the cake by cutting it horizontally and layering it with chocolate ganache. Cover the entire cake with ganache once layered.
Set the cake, then decorate it with chopped nuts, chocolate chips, etc.