Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.

Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.

1 slice: 179 calories, 7g fat (4g saturated fat), 26mg cholesterol, 236mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat. Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges. Yield: 12 servings.Chupa chups oat cake lemon drops fruitcake toffee chocolate jelly beans. Sugar plum biscuit candy donut. Gummies topping powder pudding caramels marshmallow donut fruitcake.