• Preheat the oven at 350F/180C for 15 minutes. Line an 8-inch round cake pan with parchment paper and lightly grease it with non-stick cooking spray and set aside.
• In a medium size bowl sift together the flour, cocoa powder, baking soda and salt.
• In a large bowl mix together the melted butter, brown sugar, kefir and vanilla extract.
• Stir in the flour mix into the wet mix and stir until just moistened.
• Pour in the hot water over the chocolate fudge cake batter and stir until the batter is smooth.
• Pour the batter into the prepared pan.
• Bake it for 35-40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
• Remove the pan from the oven and cool it on a wire rack for at least 10 minutes before removing the cake from the pan.
• After 10 minutes run a knife around the cake and remove it from the pan and let it cool completely on the wire rack.
• Once the fudge cake is cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an offset spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.

Ganache Frosting Recipe:

• Put the chocolate in a medium size heatproof bowl. In a saucepan or in a microwave oven, heat cream to a simmer. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. Add sugar and whisk to combine. Set aside. Start with ½ cup cream first, see the consistency of the ganache and then add more warm cream if required to get the ganache to a spreadable consistency.
• If planning to top it with sprinkles do it so while the ganache is still warm, so that it will stick to it.