1cupsemisweet chocolate chips or chopped chocolate
½cupheavy cream
Instructions
Preheat your oven to 325 degrees F. Spray an 8x8-inch square cake pan with cooking spray, line it with parchment paper, and spray again. Set aside.
In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until evenly combined.
In a small bowl, whisk together the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until well combined.
With the mixer on low speed, pour the liquid ingredients into the dry ingredients and mix just until combined. Ensure there are no flour streaks. Scrape the bottom of the bowl with a spatula to evenly combine the batter.
Add the batter to the prepared pan and smooth it out with a small offset spatula.
Bake for 27-30 minutes or until a toothpick comes out clean with only a few crumbs on it, depending on your oven.
Let the cake rest for 15 minutes in the pan, then transfer it to a wire rack to finish cooling.
Make the chocolate ganache: Place the cream in a medium microwave-safe bowl and heat it until it's hot and slightly bubbly, which will help melt the chocolate. Start with 30 seconds and check it, as it may take longer depending on your microwave.
Remove from the microwave and add the chocolate. Let it sit for at least 3 minutes. You can cover it with Plastic wrap to help speed up the process. Stir until everything melts and the mixture is smooth.
With the back of a spoon or a small offset spatula, spread the chocolate ganache evenly over the cooled cake.
Place the spooky eye sprinkles on top and add some small sprinkles for a finished look. Cut the cake into 16 squares.