Easy Single Layer Chocolate Cake
User Reviews
5
Easy Single Layer Chocolate Cake
Description
The chocolate cake batter combines all-purpose flour, unsweetened cocoa powder, granulated and brown sugars, baking soda, baking powder, and salt. Wet ingredients including eggs, vegetable oil, sour cream, milk, and vanilla extract are mixed separately and incorporated gently to avoid overmixing. Adding freshly brewed coffee or hot water enriches the chocolate taste and produces a thin, velvety batter.
Baked at 350°F for approximately 45-50 minutes, the cake centers moist and tender with a light crumb. Once cooled, the cake is topped with a chocolate ganache made from semi-sweet chocolate, espresso powder (optional), and heavy cream, resulting in a glossy, creamy frosting optionally decorated with shaved chocolate or fresh raspberries.
This cake serves well as a straightforward chocolate dessert suitable for casual occasions or celebrations. It is best enjoyed the same day but can be stored tightly wrapped for a few days or frozen unfrosted for longer storage.
Substitutions include plain or Greek yogurt for sour cream and canola or melted coconut oil for vegetable oil. Do not use Dutch-process cocoa powder as it may alter the recipe chemistry.
Ingredients
For the Chocolate Cake:
- 1 all-purpose flour 1/4 cups (150 grams
- 1/2 cup unsweetened cocoa powder 43 grams
- 3/4 cup granulated sugar 149 grams
- 1/2 cup brown sugar light, packed, 106 grams
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 egg large, at room temperature
- 1/2 cup vegetable oil 99 grams
- 3/4 cup sour cream 170 grams
- 1/4 cup milk 57 grams
- 2 teaspoons vanilla extract
- 1/3 cup coffee freshly brewed, 74 grams, or freshly boiled water
Chocolate Ganache Frosting:
- 1 cup semi-sweet chocolate high-quality, 170 grams, finely chopped
- 1 teaspoon espresso powder optional
- 1/2 cup heavy cream 113 grams
- chocolate shaved, for decoration (optional
- raspberries fresh, 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 substitute Dutch-process cocoa powder; use natural cocoa powder for correct chemistry.
- Plain full-fat yogurt or Greek yogurt can replace sour cream if needed.
- Canola or melted coconut oil are acceptable alternatives to vegetable oil.
- Best served the day it’s made, but will keep wrapped tightly for up to 3 days.
- Freeze unfrosted cake for up to 1 month; thaw completely before frosting and serving.
User Reviews
Overall Rating
5
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