Single Layer Chocolate Cake (no eggs needed!)

Rich & moist www.katiebirdbakes.com

[{"selector":"#anim-f9811e78-cda1-43c1-a404-ee9ee4e4d1e7","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] This easy S ingle Layer Chocolate Cake with Chocolate Ganache is perfect for weeknights, date nights, birthdays, and small dinner parties. Only one bowl needed and so quick to make – no butter, no eggs, and no mixer required!

Ingredients

all purpose flour unsweetened cocoa powder granulated sugar salt espresso powder baking soda brewed coffee olive oil vanilla extract apple cider vinegar heavy cream dark chocolate

1. Preheat your oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan, or an 8-inch square pan. I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly.

2. In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda. Make sure to whisk vigorously and tamp out any cocoa powder lumps.

3. Pour in the wet ingredients: coffee, olive oil, vanilla, vinegar. Whisk it all together until a smooth batter is formed. Stop whisking when the mixture is combined and no lumps remain – don’t overmix or the cake will be tough.

4. Pour batter into prepared pan, and bake for 28-32 minutes if using a 9-inch round pan, or 32-34 minutes if using an 8-inch round or square pan, until cake springs back when touched and a tester inserted in the center comes out clean.

5. Let the cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate.

6. In a microwave-safe measuring cup or bowl, heat the heavy cream until bubbling but not boiling, about 30-40 seconds in my microwave.

7. While the cream is heating, place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let stand for about 30 seconds. Whisk the mixture until a smooth and glossy ganache forms, about 30 seconds.

8. You can either pour the warm ganache over the cake immediately, or let ganache sit at room temperature for 1-2 hours and then spread it on the cake.

Click here for the recipe!

A few more easy cake recipes!

[{"selector":"#anim-e79f6a57-02c4-4325-94ec-537f34dd2977","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-88e3a4cf-d225-4f0e-8933-aa0cda29a5d4","keyframes":{"transform":["translate3d(0px, 100.81485%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e0ed00c4-f9a4-4c4c-b2f4-68728d594d69","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b5459bdd-542e-4497-a8ae-7ea6c49c0c89","keyframes":{"transform":["translate3d(0px, 307.1686%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Single Layer Chocolate Cake (no eggs needed!)

Ingredients

1. Preheat your oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan, or an 8-inch square pan. I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly.

Prep The Pan

2. In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda. Make sure to whisk vigorously and tamp out any cocoa powder lumps.

Dry Ingredients

3. Pour in the wet ingredients: coffee, olive oil, vanilla, vinegar. Whisk it all together until a smooth batter is formed. Stop whisking when the mixture is combined and no lumps remain – don’t overmix or the cake will be tough.

Wet Ingredients

4. Pour batter into prepared pan, and bake for 28-32 minutes if using a 9-inch round pan, or 32-34 minutes if using an 8-inch round or square pan, until cake springs back when touched and a tester inserted in the center comes out clean.

Bake!

5. Let the cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate.

Cool

6. In a microwave-safe measuring cup or bowl, heat the heavy cream until bubbling but not boiling, about 30-40 seconds in my microwave.

Warm Cream

7. While the cream is heating, place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let stand for about 30 seconds. Whisk the mixture until a smooth and glossy ganache forms, about 30 seconds.

Make Ganache

8. You can either pour the warm ganache over the cake immediately, or let ganache sit at room temperature for 1-2 hours and then spread it on the cake.

Click here for the recipe!

A few more easy cake recipes!

Single Layer Carrot Cake

Single Layer Lemon Cake

Rhubarb Coffee Cake

www.katiebirdbakes.com