Single Layer Chocolate Cake with Chocolate Ganache
Weeknights, date nights, birthdays, parties: this simple and easy single layer chocolate cake with chocolate ganache is perfect for them all. No butter, eggs, or mixer required!
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 19-inch round cake (about 6-8 servings)
For the cake:
1 and 1/2cups (188g)all-purpose flour
1/4cup (21g)unsweetened cocoa powder(can use natural or Dutch process)
Scant 1cup (185g)granulated sugar
1/2teaspoonespresso powder(optional; brings out chocolate flavor)
1cup (237ml; 227g)brewed coffee(regular or decaf, can be hot or cold)*
1/3cup (78 ml; 67g)olive oil
1tablespoonapple cider vinegar(or white vinegar)
For the ganache:
1/2cup (118 ml; 113g)heavy cream
3/4cup (4 oz; 127g)chopped dark chocolate or semisweet chocolate chips
For the cake:
Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan (you can also use 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. Just trace the bottom of the pan on a sheet of parchment paper and cut it out, then place inside the pan.
In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda.
Pour in the wet ingredients: coffee, olive oil, vanilla, vinegar. Whisk it all together until a smooth batter is formed. You'll notice it might get a little foamy - that's the baking soda/vinegar reaction happening. Stop whisking when the mixture is combined and no lumps remain - don't overmix or the cake will be tough.
Pour batter into prepared pan, and bake for 28-32 minutes, until cake springs back when touched and a tester inserted in the center comes out clean. You might need a couple minutes more if you're using an 8 inch square pan.
Let 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. Let cake cool while you prepare the ganache.
For the ganache:
In a microwave-safe measuring cup or bowl, heat the heavy cream until bubbling but not boiling, about 30-40 seconds in my microwave. You can also heat it on the stove.
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. Pour over top of the cake while warm! It will harden once it cools.
*If you don't like coffee, you can use water or milk instead. The coffee brings out the chocolate flavor - you won't taste it in the cake.Storage: Cake without ganache keeps quite well at room temperature, well-wrapped, for up to 5 days. It doesn't dry out! With the ganache, cake should be refrigerated after 1 day due to the cream. Either warm leftover slices gently in the microwave or allow to come to room temperature before serving. To make a 6-inch chocolate cake: Cut all recipe ingredients listed above by half. Bake cake in a 6-inch round cake pan at 350 degrees for 18-21 minutes, or until cake springs back lightly when touched and a tester inserted in the center comes out clean or with just a couple crumbs. Pour ganache over and serve!Recipe adapted from King Arthur Flour's cake pan cake.
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