• Preheat your oven to 350 deg F and prepare a 9 inch round/square pan with parchment paper by spraying the cake pan first with cooking spray. Then line the pan with parchment paper and lightly spray the parchment paper and entire pan again.
• In a medium bowl mix all the liquid ingredients together except coffee powder and water. Next add in sugar and whisk it in too. A hand whisk works just fine for this step since this is a small cake and has very less batter to be handled.
  1 large egg, ⅓ Cup oil, ½ cup buttermilk, ¾ Cup granulated sugar
• Now sift in all the dry ingredients over wet ingredients directly and mix lightly until combined.

  If you desire you can use another bowl to sift your dry ingredients, I make use of the same bowl that I used for wet ingredients. Also, I find adding dry ingredients into wet or wet to dry, it doesn't make much of a difference. So I always pour dry ingredients into wet, saves a bowl! ;)
  1 Cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ Cup cocoa powder , ¼ teaspoon salt
• Pour in hot brewed coffee and whisk just till the batter is formed. Batter will be thin. Pour batter in the prepared pan and bake for about 20-25 minutes. Or until a toothpick inserted in the center of the cake comes out clean.
  ¼ Cup boiling water, 1 teaspoon instant coffee
• Allow the cake to cool down for 5-10 mins in the pan and then loosen the edges of pan with a knife for easy removal. Allow the cake to cool down completely before drizzling the ganache.

For the Ganache:

• Heat cream in microwave using a microwave safe bowl or over stovetop in a sauce pan. Add chopped chocolate in it and allow it to rest for 4-5 minutes keeping it covered. After 5 minutes, once the chocolate has melted, whisk to form a smooth and shiny ganache.
  ¼ cup heavy cream, 75 gms good quality chocolate
• Allow the ganache to set for another 2-3 minutes, it will thicken slightly during this time. Now drizzle the ganache over cooled cake and enjoy!