5. Bake the Cake:

Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Chocolate Ganache:

While the cakes are cooling, prepare the ganache. Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil). Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
Stir the mixture gently until smooth and glossy. Add the butter (if using) for extra richness and stir until fully melted.
Let the ganache cool slightly before using it on the cake.
7. Assemble the Cake:

Once the cakes have cooled completely, place one layer of the cake on a serving platter.
Spread a generous amount of chocolate ganache on top of the first layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining ganache.
8. Serve:

Slice the cake and serve. This cake is incredibly moist, and the rich ganache adds an indulgent touch. Enjoy it with a cup of coffee or a glass of milk for the ultimate treat!

Conclusion
This Ultra-Moist Very Wet Chocolate Cake is the perfect indulgence for chocolate lovers. With its super soft, melt-in-your-mouth texture and a rich, velvety chocolate ganache topping, it’s an unforgettable dessert. The combination of buttermilk, sour cream (optional), and hot water ensures that the cake stays moist and decadent, even the next day. It’s the kind of cake that will have everyone coming back for more!