Moist Chocolate Cake- One Bowl Cake

Ingredients:
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 cup milk
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 cup HOT brewed coffee (1 tsp of instant coffee mixed in 1 cup of hot water)
2 eggs

Directions:
Preheat oven to 175 degrees Centigrade and grease and flour two 8 inch cake pan. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except coffee. Mix well until combined and then add the hot coffee. Mix once again. Pour into greased pans and bake in the middle rack in the oven for approximately 45 minutes or until a skewer comes out just clean. Cool on a wire rack.

Slice each cake into two slices, then layer using buttercream frosting, and cover the cake with melted chocolate or ganache. I sprinkled crushed pistachios and almonds on top.

For the Ganache on top

8 ounces (227 grams) semisweet chocolate, cut into small pieces
3/4 cup (180 ml) whipping cream
1 tablespoon (14 gram) unsalted butter

 Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth, then just pour or drizzle it over the cake and let it fall on it's own down the sides of the cake