• Preheat oven to 350℉. Lightly grease two 6-inches pan and line them with parchment paper.
• In a mixing bowl, add room temperature buttermilk, oil, granulated sugar, vanilla extract and salt. Using a whisk combine these all together till these combine well.
  ½ cup + 1 Tablespoons Buttermilk, ¼ Cup Any flavorless Oil, ¾ teaspoon Pure vanilla extract, 1 Cup Granulated sugar, ¼ teaspoon Salt
• Sift flour, cocoa powder, baking soda and baking powder over the liquid ingredients in the mixing bowl. Now fold to combine till the streaks of flour and cocoa disappear into the batter.
  ½ Cup Natural Cocoa powder, 1 Cup All purpose flour, ½ teaspoon Baking Powder, 1 teaspoon Baking Soda
• Next add in ½ hot brewed coffee or hot water (if you are not using coffee) and give the batter a quick whisk to combine. Batter will be thin. Do not be alarmed, it's normal. This batter will produce the most soft and moist chocolate cake.
  ½ Cup Hot Brewed Coffee/ Hot Water
• Pour the batter in prepared liners and bake for 25-30 minutes or till a toothpick inserted in the middle of cake comes out clean. Let the cakes sit for 10 minutes in the pans and then invert them on wire rack to cool down. Allow the cakes to completely cool down before attempting to frost them.

Chocolate Buttercream Frosting:

• With a handheld mixer using whisk attachment, beat butter for about a minute or till it lightens and get fluffy. Add confectioners' sugar, cocoa powder, vanilla, salt and 1 tablespoon cream.

  Beat on low speed till sugar combines and then increase the speed to medium/high and beat again till frosting forms. Scrape the bowl down as needed. If you notice the frosting is thick, add cream as and if needed. Frost as desired.
  ¼ Cup Butter, 1 Cup Confectioners' Sugar, 3 Tablespoons Unsweetened Cocoa powder, 1 teaspoon Pure vanilla extract, a pinch Salt, 1-2 Tablespoons Heavy whipping cream

Chocolate Ganache:

• In a small saucepan, heat heavy cream over medium heat until it starts to simmer (steaming with small bubbles around the edges). Do not let it come to a boil. As that will be too hot for chocolate. Immediately pour the hot cream over chopped chocolate. Allow it to sit for 3 to 5 minutes. Then mix using a spatula and the ganache is ready for a thin glaze.

  If you want it a little thicker, cover and allow it to rest for another 5-10 minutes. Use it them for the top coat of the cake
  2.6 Ounces (75 grams) Good quality Chocolate, finely chopped, ⅓ Cup Heavy whipping cream