📖 Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a 9-inch cake pan. I prefer using a springform pan for easy release, but any cake pan will do.
2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure there aren't any lumps of cocoa powder. Lumps are no bueno.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, olive oil, eggs, buttermilk, and vanilla extract. The mixture should be smooth and emulsified.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix! Overmixing leads to a tough cake, and nobody wants that.
5. Stir in the chopped fresh rosemary. The aroma at this point is divine, isn't it?
6. Pour in the boiling water and mix until the batter is smooth and thin. Don't be alarmed by the thin consistency; it's perfectly normal.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Every oven is different, so keep an eye on it!
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. For the chocolate ganache, place the chopped chocolate in a heatproof bowl.
10. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Don't let it boil!
11. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
12. Whisk the chocolate and cream together until smooth and glossy. I like to add a pinch of sea salt to enhance the chocolate flavor.
13. Pour the ganache over the cooled cake, allowing it to drip down the sides. Sprinkle with a few extra rosemary sprigs for decoration.
14. Let the ganache set before slicing and serving. Enjoy every single bite!