Simple Chocolate Cake Recipe
If you are searching for a simple Chocolate Cake Recipe, look no further! This soft, rich and super moist Cake topped with Silky Chocolate Ganache ends your search.
Servings: 9 Slices
Calories: 348kcal
Equipment
- 8 inch Square/Round Pan
- Medium Mixing Bowls
Ingredients
- 1 large Egg (at room temp)
- ½ Cup Buttermilk (at room temp)
- ¼ Cup Oil (Canola/Vegetable/Avocado)
- 1 teaspoon Pure Vanilla Extract
- 1 Cup (207 g) Granulated sugar
- ½ Cup (120 ml) Hot Brewed Coffee/ Hot Water
- 1 Cup Minus 1 tablespoon (15 Tbsps, 117 Gms) All purpose flour
- 6 Tbsps (45 Gms) Unsweetened Cocoa Powder
- ¾ teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- ⅛ teaspoon Salt
Chocolate Ganache:
- 16 ounces Dark or semi sweet Chocolate
- 8 Ounces Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350 deg F and line a 8 inch 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. Batter will be thin.
- Pour batter in the prepared pan and bake for about 30-35 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. Allow the cake to cool down completely before frosting.
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 vanilla and 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.
Notes
Make Ahead Instructions:
You can make this cake ahead of time and store it in the freezer. To freeze cake, cool it down completely, cover in plastic wrap and then place in freezer safe container or bag.
Cake can be frozen for up to 2 months. You can also frost the cake while it is frozen. Allow to come to room temp. before serving.
Chocolate Ganache can also be prepared ahead and stored in the refrigerator for 4-5 days. Allow to come to room temperature before topping on cake.
Make your own Buttermilk: Prepare buttermilk at home by mixing ½ tablespoon of vinegar or lemon juice to scant ½ a cup of milk.
A note on Coffee: Coffee can be skipped from the cake if desired, use half a cup of hot water instead.
Recipe Variations:
- 2-Layer Cake: You can double this recipe and bake in two 8-inch pans at 350 deg F for 30-35 minutes.
- Cupcakes: To make cupcakes out of this batter, line 12 cupcakes liners in a muffin tray and fill them about ⅔ full. Bake at same oven temp for about 23-25 minutes.
- for 9x 13 pan: Double this recipe using 2x button above the ingredients in recipe card and bake the cake for 35-40 minutes at same oven temperature.
- Bundt Pan: This cake can also be made in a mini 6 inch bundt pan. If you wish to bake it in 12 cup bundt pan, double this recipe and bake for 50-55 minutes. Allow the cake to cool for 10 minutes in the pan, before inverting and attempting to taking it out of the pan.
Nutrition
Serving: 1Slice | Calories: 348kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Sodium: 229mg | Sugar: 23g