¾ cup boiling water
½ cup cocoa
4 tbls Best Choice butter
1cup Best Choice sugar
¼ cup Best Choice buttermilk
1 large Best Choice Egg
1 tsp Best Choice vanilla extract
1 cup Best Choice all-purpose flour
1 ½ tsp Best Choice baking soda
½ tsp Best Choice salt
¼ cup Best Choice Heavy Whipping Cream
½ cup mini semi sweet chocolate chips
Preheat oven to 350 degrees. Pour boiling water over cocoa and butter then stir until smooth. Allow to cool slightly. Whisk in sugar buttermilk, egg and vanilla. Combine flour, baking soda and salt in separate bowl then whisk into chocolate mixture until blended.
Spray a 9in pan with cooking spray. Pour batter into pan and bake 27-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from the pan to a wire rack to cool completely.
For ganache, bring cream to a simmer, remove pan from heat. Add mini semi sweet chocolate chips and allow to sit for 2 minutes. Whisk to blend completely. Transfer cake to a serving plate and pour ganache over the cake starting in the middle. Spread to smooth with rubber spatula and allow to spill over the edges of the cake. Serve with sliced strawberries.