📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper for easier removal. This ensures the cake doesn't stick and comes out cleanly.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa powder. This will ensure a uniform texture.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next. This prevents the batter from curdling.
5. In a small saucepan, combine the heavy cream and chopped dark chocolate. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Be patient and don't let the chocolate burn. Remove from heat.
6. Gradually add the melted chocolate mixture to the creamed butter and sugar, mixing until well combined. The batter will be quite liquidy at this stage; don't worry, that's normal. Ensure everything is fully mixed.
7. Alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix; overmixing can result in a tough cake. Scrape down the sides of the bowl as needed.
8. Stir in the lemon zest and finely chopped fresh thyme. Distribute these ingredients evenly throughout the batter. The lemon zest and thyme will add brightness and complexity to the flavor.
9. Pour the batter into the prepared cake pan and spread evenly. Gently tap the pan on the counter to release any air bubbles.
10. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Check the cake after 30 minutes; baking times may vary depending on your oven.
11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling the cake upside down helps prevent it from sinking in the middle.
12. While the cake is cooling, prepare the lemon thyme glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and fresh thyme until smooth. Add more lemon juice if needed to reach desired consistency.
13. Once the cake is completely cool, drizzle the lemon thyme glaze evenly over the top. Garnish with additional fresh thyme sprigs, if desired. The glaze should be thick enough to cling to the cake but thin enough to drizzle.
14. Slice and serve. Enjoy the delightful blend of lemon, thyme, and chocolate!