Instructions

1. Preheat the oven to 350 degrees F. Grease a 9” round cake pan. Set Aside.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pan.
3. In a medium bowl, Mix all the ingredients for the Chocolate Chunk Syrup and Scoop in the chocolate chunk Syrup mixture and swirl with a knife until the mixture is fully incorporated.Bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pan for 20 minutes, then turn them out onto a cooling rack and Pour the Ganache on top.

1. Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don’t stir — doing so will cool the ganache too quickly, making it grainy). After 10 minutes Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it. Let cool for at least 3-5 minutes and no more than 15 minutes before Pouring on the cooled cake.