Instructions

• Preheat oven to 350°F (175°C). Lightly grease an 8-inch (or 9-inch) round cake pan with nonstick spray and line the base with parchment paper.
• In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.
• Add 1/3 cup vegetable oil, 1 large egg, 1 tablespoon pure vanilla extract, and 3/4 cup milk to the dry ingredients. Beat or whisk for about 30 seconds until the batter is smooth.
• In a heatproof measuring cup or bowl, stir 2 teaspoons instant coffee into 3/4 cup (190 ml) boiling water until dissolved. Pour the hot coffee mixture into the batter and stir until the batter is glossy and uniform. The batter will be thin.
• Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with small moist crumbs but no wet, runny batter.
• Remove the cake from the oven and let it cool in the pan for 20 minutes. Run a knife around the pan edge, invert the cake onto a wire rack, peel off the parchment, then set the cake right-side up on the rack and cool completely before frosting.
• To make the ganache, pour 1 cup heavy cream into a small saucepan and heat over low until the cream is hot and steaming but not boiling or simmering. Remove the saucepan from the heat.
• Add 8 oz semi-sweet (or dark) chocolate chips to the hot cream, cover the saucepan, and let sit for 5 minutes to soften the chocolate.
• Uncover and stir the mixture slowly at first, then continue stirring until the ganache is smooth, creamy and glossy.
• Refrigerate the ganache for 1 to 1 1/2 hours, until it thickens to a spreadable consistency.
• Place the cooled cake on a serving plate (or keep on the wire rack over a tray) and spread the chilled ganache evenly over the top (and sides, if desired).