Ingredients
3/4 cup boiling water2 ounces 53% cacao dark baking chocolate, coarsely chopped2 tablespoons butter3/4 cup sugar1/4 cup buttermilk1 large egg, room temperature1 teaspoon vanilla extract1/2 teaspoon orange extract1 cup all-purpose flour1 teaspoon baking soda1/2 teaspoon saltGANACHE:1/4 cup half-and-half cream3 ounces 53% cacao dark baking chocolate, coarsely chopped Optional: Fresh raspberries, confectioners’ sugar and baking cocoa
Preparation
Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.
Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.
Refrigerate until serving. If desired, sprinkle with raspberries, confectioners’ sugar and cocoa. Cut into wedges.
