Easy Single Layer Chocolate Cake
User Reviews
5.0
51 reviews
Excellent
Easy Single Layer Chocolate Cake
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This Easy Single Layer Chocolate Cake is utterly moist and topped with melt-in-your-mouth Chocolate Frosting! The perfect dessert for date night in, small birthday celebrations, and intimate gatherings. And no electric mixer required!
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Ingredients
For the Chocolate Cake:
- 1 and 1/4 cups (150 grams) all-purpose flour
- 1/2 cup (43 grams) unsweetened cocoa powder
- 3/4 cup (149 grams) granulated sugar
- 1/2 cup (106 grams) light brown sugar, packed
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (99 grams) vegetable oil
- 3/4 cup (170 grams) sour cream
- 1/4 cup (57 grams) milk
- 2 teaspoons vanilla extract
- 1/3 cup (74 grams) freshly brewed coffee or freshly boiled water
Chocolate Ganache Frosting:
- 1 cup (170 grams) high-quality semi-sweet chocolate, finely chopped
- 1 teaspoon espresso powder (optional)
- 1/2 cup (113 grams) heavy cream
- Shaved chocolate, for decoration (optional)
- Fresh raspberries, for decoration (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9" cake pan with non-stick baking spray, set aside.
- In a large bowl combine the flour, cocoa powder, both sugars, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, oil, sour cream, milk, and vanilla.
- Add the wet ingredients to the dry ingredients in thirds, stirring gently with a rubber spatula until just combined. Don't over mix here!
- Add in the hot water (or coffee) and stir until evenly incorporated. Your batter will be dark, thin, and velvety.
- Pour batter into prepared pan and place in the oven. Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Place the cake pan on a cooling rack and cool for 30 minutes before removing it from the pan and cooling completely.
- Once cool, top with your frosting of choice and serve!
Chocolate Ganache Frosting:
- Place chopped chocolate and espresso powder in a medium-sized heatproof bowl and set aside.
- In a small saucepan, over medium-heat, warm the cream just until it comes to a simmer.
- Remove from heat and pour the cream over the chocolate. Stir to combine, then set aside for 2 minutes.
- Resume stirring until mixture is smooth and glossy.
- Place in the fridge for 30 minutes. Then gently whip ganache with a whisk until slightly fluffy.
- Spread on top of cooled cake. Top with chocolate shavings and raspberries, if using, and serve!
Notes
- Do not use Dutch-process cocoa powder for this recipe
- Full-Fat plain yogurt or Greek yogurt will work as a substitute for sour cream
- Canola oil or melted coconut oil can be used instead of vegetable oil
- This cake is best served the day it's made, but will keep, tightly wrapped in plastic wrap, for up to 3 days.
- You can freeze this cake (unfrosted) for up to 1 month.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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