If you are searching for a simple Chocolate Cake Recipe, look no further! Made in one bowl, this soft, rich and super moist Chocolate Cake topped with Silky Chocolate Ganache ends your search.
Try my easiest Chocolate Bundt Cake next! Find all Chocolate Dessert Recipes from Greedy Eats at one place.
Texture and Taste:
- Moist and decadent cake
- fluffy yet rich crumb
- Smooth and silky ganache
Chocolate Cake Ingredients:
- Buttermilk: Store bought or homemade both work equally well in this cake. Check out my notes on how easy it is to make homemade buttermilk.
- Hot Brewed Coffee: Adding coffee wont make your cake taste like it. In fact it will enhance the chocolate flavor of your cake. Don't skip it.
- Oil: We are using oil as opposed to butter to create a moist cake.
- Vanilla: Even though it is a chocolate cake, adding vanilla is imperative to make a flavor balanced cake. I suggest using pure vanilla extract for best flavor.
How to make Chocolate Cake:
This one is a super easy chocolate cake recipe that you can make in one bowl. You don't even need a mixer. Just a whisk is enough. To make things easy, you can make use of a hand mixer though.
Lets see how we are putting it together:
- Mix all your wet ingredients together in a mixing bowl, leaving coffee.
- Sift all dry ingredients over wet.
- Fold them lightly and add hot coffee to this mixture.
- Fold and form chocolate cake batter. Pour in a lined pan and bake!
Chocolate Ganache:
So many people fret making their own chocolate ganache, but believe me it is super simple when you measure things well and follow the recipe instructions.
To make smooth chocolate ganache, you will require:
- Good quality Chocolate: You may use dark, semi sweet or even milk chocolate to make ganache. Chop your chocolate into pieces to make mixing easier!
- Heavy Cream: While heating the cream make sure it doesn't come to a boil. This step can be easily achieved by heating cream in microwave using small increments.
- Vanilla: A dash of vanilla extract in the ganache makes it taste so so so good. Try it!
How to make thick Chocolate Ganache:
To make ganache for the topping of this cake, we are making it thick. And to make thick ganache we will use chocolate : heavy cream in the ratio of 2:1
Which means for every two parts of chocolate you will need one part cream.
Chocolate Ganache FAQS:
How do you thicken chocolate ganache?
Thickness and thinness of a ganache depends on the ratios of cream and chocolate used in the recipe. If you want a thick ganache add more chocolate than cream.
Does chocolate ganache cake need to be refrigerated?
Chocolate ganache stays good at room temperature for about 2 days. For longer storage store it in refrigerator, it will last you for 7 days!
How long does it take for ganache to harden?
Setting the ganache hard may need 2-3 hours. But you do not have to wait that long to top your cake. Cool the ganache down and top on cooled cake. It will set on cake in a few hours.
More Chocolate Desserts:
Chocolate Cupcakes (small batch recipe)
Cream Cheese Chocolate Cookies
Mini Chocolate Cupcakes Recipe
If you liked this cake give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Simple Chocolate Cake Recipe
Equipment
- 8 inches Square Pan
Ingredients
- 1 large Egg (at room temp)
- ½ Cup (120 ml) Buttermilk (at room temp)
- ½ Cup (120 ml) Oil
- 1 tsp Pure Vanilla Extract
- 1 Cup (207 g) Granulated sugar
- ½ Cup (120 ml) Hot Brewed Coffee
- 1 Cup (130 g) All purpose flour
- ¼ Cup Unsweetened Cocoa Powder
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
Chocolate Ganache:
- 16 ounces Dark or semi sweet Chocolate
- 8 Ounces Heavy Whipping Cream
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 350 deg F and line an 8 inches square pan with a parchment paper.
- In a medium bowl mix all the liquid ingredients together (egg, buttermilk, oil, and vanilla) except coffee. Next add in sugar and beat it in too. You may use a hand beater or a hand whisk for this step.
- Now sift in all the dry ingredients (flour, cocoa, salt, baking powder and baking soda) over wet and mix lightly. Pour in hot brewed coffee and combine just till the batter is formed.
- Pour the batter in the prepared pan and bake for about 25-30 minutes. A toothpick inserted in the center should come out clean. Allow the cake to cool down for 5-10 mins in the pan and then loosen the edges of pan with a knife for easy removal..
For Chocolate Ganache (that sets):
- Heat cream in a microwave safe bowl. Cream can also be heated on stove in a sauce pan. You don't have to let it come to a boil. Add chocolate over cream and allow it to sit for 1-2 minutes. Whisk cream and chocolate together to form ganache.
- Cover and allow to set for a few minutes before topping on cake. The ganache will thicken and set during this time.
Nutrition
Love this simple recipe, I was worried when the batter seemed a little thin but it came out so chocolaty and moist. The best part was how little work it took to come together for such a great result.
I didn't have buttermilk, so I substituted 1/2 cup milk + 1/2 TBS lemon juice.
I used a cupcake tin instead of a 8x8 inch pan (I had a little extra batter so I filled a couple of ramekins with the excess), I just baked for 20 min instead of 30 min.
Just 1/4cup of cocoa? Seems like it would
Need more.
Hi Natalie! 1/4 cup cocoa is just enough for this cake.
Excellent results with this recipe! You haven’t stated the quantity of baking powder under your ingredients, but baking powder is mentioned in the method. However I used 2 tsps.
This is what I was looking for.... thanks a ton .Can you please mention substitute for eggs..
Hi! I am sorry I have not tried this recipe without eggs ever. But I believe replacing eggs with buttermilk in equal amount should work well. It works with a similar chocolate cupcake recipe here- https://greedyeats.com/easy-chocolate-cupcakes-strawberry-frosting/ Replace one egg with 1/4 cup buttermilk. Let me know how it turned out, if you give this a shot!
Hi, I did replace it with buttermilk and it really turned out great. It's a win win recipe. I made it with whole wheat flour. Can you post whole wheat flour vanilla cake recipe too pls because now I am fan of your recipes..
Your cake looks amazingly moist! It reminds me that I read somewhere that adding oil (and even water) as opposed to butter creates a moist texture. Amazing!
Wow, this chocolate cake looks super moist and quite fudgy which really tempts me to make this! I am really craving a chocolate cake now and I am planning on making this tomorrow. Thank you for sharing this recipe, I can’t wait to try it out!
This chocolate looks moist and delicious. I love simple and easy follow cake so that I can pass this to my kids as well!
Hi Neha! Cake looks super-moist and so delicious! When I tried this recipe, it turned out to be exactly like this image! Thanks for sharing this awesome recipe!
Hi, my daughter (13) and I made this cake for my 16 yr old sons birthday yesterday, it is sensational, thank you for sharing 💖 its moist and delicious 😋, even the ganache was great! I just change the avocado oil in the second tier because my daughter was silly about it but it was delicious!
Simple ingredients, but SO MUCH FLAVOR! It must be that buttermilk. Such a great chocolate cake. Thank you for the recipe. Will be making this one again!
Can I use a regular bunt pan or even 2 round pans for this recipe? Thanks so much!
This batter would be too less for a regular bundt pan. You can use two 6 inch pans though.
What a treat! This was so moist and fudgy. Certainly making this again.
Everyone needs a good chocolate cake recipe in their recipe box and this is it!! It is super tender and full of flavor. The chocolate really enhances the chocolate flavor. The ganache topping is perfect!!
What a texture in this chocolate cake! And I really love the super dark colour it has. A delicious dessert option.
Super delicious and love that it is so easy to make. Chocolate is so yummy. My kids love it.