Easy Chocolate Cake Recipe
User Reviews
5
Easy Chocolate Cake Recipe
Description
Easy Chocolate Cake Recipe combines basic pantry ingredients with buttermilk and Dutch process cocoa powder for a moist, flavorful chocolate cake. The batter comes together by whisking dry ingredients then adding wet components including oil, which helps keep the texture tender. Baking in a greased pan dusted with cocoa powder prevents sticking while enhancing the chocolate taste.
The cooked cake has a tender crumb and balanced chocolate flavor. An optional chocolate ganache made from semi-sweet chocolate and heated heavy cream creates a velvety topping. Allowing it to cool to a thicker consistency ensures it spreads well, and whisking it can improve texture for a fluffy finish.
This cake suits various uses, from everyday dessert to special occasions. The ganache adds a rich touch but the cake itself holds well on its own. Cooling it completely before frosting helps prevent melting or sliding.
For a lighter ganache, use an electric mixer to whip it after cooling. Alternatively, chocolate buttercream is a suggested frosting option. The recipe steps emphasize even measuring and mixing to maintain the cake's delicate crumb and flavor.
Ingredients
- 1 cup (142g) all-purpose flour (scoop and level to measure)
- 1 cup (200g) granulated sugar
- 6 Tbsp (35g) cocoa powder plus more for dusting pan, Dutch process
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil or canola oil
- 2 tsp vanilla extract
- 2 large egg
Chocolate Ganache (optional)
- 6 oz. semi-sweet chocolate finely chopped
- 3/4 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Spray a 9 by 9 or 8 by 8-inch baking dish with non-stick cooking spray then dust with cocoa. Shake out excess cocoa.
- In a large mixing bowl whisk together flour, sugar, 6 Tbsp cocoa, the baking soda, and salt.
- Add buttermilk, oil, vanilla and eggs.
- Whisk mixture until very well blended (about 1 minute).
- Pour into prepared baking dish.
- Bake in preheated oven until toothpick inserted into the center of cake comes out clean, about 27 to 35 minutes.
- Let cool completely on a wire rack.
- Meanwhile make ganache. Place finely chopped chocolate in a medium heat proof mixing bowl.
- Heat heavy cream in a small saucepan over stovetop on medium heat until just simmering.
- Pour hot cream over chocolate chocolate then stir with a rubber spatula until melted and smooth. Let it cool until it's a thicker consistency, about 30 minutes* then spread over cake and slice.
Notes
- For a fluffier ganache, whip it after it cools using an electric mixer or by hand.
- Chocolate buttercream frosting is a recommended alternative to the ganache.
- Ensure the cake is fully cooled before spreading the ganache to prevent melting.
User Reviews
Overall Rating
5
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