I made this buttermilk chocolate cake again this past week. A perfectly wet and dreary week called for a little bit of baking to cheer the place up. Although, not wanting too much of a good thing, I decided to halve the recipe this time and used a 9×13 glass pan at 330 degrees instead. Then I sliced it in half and squared the edges for a double-layer cake. The ganache frosting got poured directly over the top with just a little smoothing at the end. Nothing too fussy, just simple, chocolatey goodness.

Here are the two layers after cooling and squaring the edges:

Here are the slices that were removed and ready to nibble:

The final cake, after dripping the chocolate ganache frosting down the sides and smoothing the top:

The very first slice – dark, gorgeous, and utterly delicious!