Ingredients:

  • 250g all-purpose flour
  • 200g granulated sugar
  • 15g Dutch-processed cocoa powder
  • 5g baking soda
  • 3g fine sea salt
  • 240ml full-fat buttermilk, room temperature
  • 120ml neutral vegetable oil
  • 1 large egg, room temperature
  • 5ml white distilled vinegar
  • 5ml pure vanilla extract
  • 15ml red gel food coloring
  • 300g dark chocolate (60% cacao), finely chopped
  • 240ml heavy cream (36% fat)
  • 30g unsalted butter, softened

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your 12 cup tin with paper liners.
  2. Combine 250g all purpose flour, 200g granulated sugar, 15g Dutch processed cocoa, 5g baking soda, and 3g sea salt.
  3. In a separate bowl, whisk 240ml buttermilk, 120ml vegetable oil, 1 large egg, 5ml vinegar, 5ml vanilla, and 15ml red gel coloring.
  4. Pour the wet ingredients into the dry. Whisk until just smooth and shimmering. Do not overmix, or you'll lose those precious air bubbles.
  5. Fill liners 2/3 full. Bake for 20 minutes until a toothpick comes out clean and the tops spring back.
  6. Heat heavy cream until simmering, then pour over chopped dark chocolate. Let sit for 5 minutes, stir until smooth, and whisk in the softened butter. Drizzle over the cakes.