Ganache-Topped Chocolate Cake

Ingredients

• 3/4 cup boiling water
• 2 ounces 53% cacao dark baking chocolate, coarsely chopped
• 2 tablespoons butter
• 3/4 cup sugar
• 1/4 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

GANACHE:

• 1/4 cup half-and-half cream
• 3 ounces 53% cacao dark baking chocolate, coarsely chopped
• Fresh raspberries, confectioners' sugar and baking cocoa, optional 

Directions

• heat up kitchen appliance to 350°. Pour boiling water over chocolate and butter; stir till swish. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. mix flour, saleratus and salt; whisk into chocolate mixture simply till emulsified.

• Transfer to a 9-in. spherical baking pan coated with change of state spray. Bake till a pick inserted in center comes out clean, 18-22 minutes. Cool ten minutes before removing from pan to a wire rack to cool down fully. Place rack on a waxed paper-lined baking sheet.

• For ganache, bring cream simply to a boil in an exceedingly tiny cooking pan. Pour over chocolate; whisk till swish. Cool till slightly thickened, regarding ten minutes. Slowly pour over cake, permitting some ganache to drape over sides.

• Refrigerate till serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. take away wedges.

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