Instructions:

Preheat the Oven: Preheat the oven to 175°C (350°F) and grease and flour an 8-inch cake pan or line it with parchment paper.

Make the Milk-Vinegar Mixture: In a small bowl, combine the milk and vinegar. Let it sit for a few minutes to create a buttermilk-like mixture.

Prepare the Wet Ingredients: In a separate mixing bowl, beat the eggs, vegetable oil, vanilla extract, and the milk-vinegar mixture until smooth.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking soda, and baking powder.

Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.

Add the Warm Coffee: Stir in the warm coffee into the batter, which will thin it out and create a smooth, rich consistency.

Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack.

Make the Chocolate Ganache: While the cake is cooling, prepare the ganache by heating the cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the dark chocolate and butter until the chocolate is melted and the mixture is smooth.

Frost the Cake: Once the cake has cooled, pour the chocolate ganache over the top, allowing it to drip down the sides for a gorgeous, glossy finish.

Serve and Enjoy: Slice and serve this dreamy cake once the ganache has set. Enjoy!