Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly and placing a layer of parchment paper at the bottom for easier release.

In a large mixing bowl, or using the bowl of a stand mixer fitted with the paddle attachment, combine all of the cake ingredients. Blend the mixture thoroughly with a handheld mixer, stand mixer, or whisk until the batter is smooth and well-incorporated.

Carefully pour the batter into the prepared cake pan, leveling it out. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached.

Once baked, allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack. Let the cake cool completely before adding the ganache.

Place the finely chopped chocolate in a heatproof bowl.

In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer—avoid boiling. Once the cream reaches a simmer, pour it over the chocolate. Let the mixture sit undisturbed for several minutes, allowing the chocolate to soften.

Using a spatula, gently stir the chocolate and cream together. At first, it may look like the mixture won't combine, but keep stirring until it transforms into a smooth, glossy ganache. Allow it to cool for about 15 minutes to thicken slightly.

Once the ganache has cooled a bit, slowly pour it over the top of the cooled cake. Use a spatula to spread it evenly, allowing it to cascade gently down the sides for an elegant finish.