Ingreadient :

• 3/4 cup boiling water
• 2 ounces 53% cacao dark baking chocolate, coarsely chopped
• 2 tablespoons butter
• 3/4 cup sugar
• 1/4 cup buttermilk
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup half-and-half cream
• 3 ounces 53% cacao dark baking chocolate, coarsely chopped
• Optional: Fresh raspberries, confectioners' sugar and baking cocoa

Direction :

1. Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.
2. Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
3. For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.
4. Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges.