If you’ve ever felt intimidated when it comes to making cakes from scratch I promise that it’s not too hard. Sure it takes a little extra time, but the feeling of baking som̾e̾t̾hing completely from scratch is completely worth it.
So today I wanted to share my One Bowl Chocolate Cake cake recipe with you. It with a simple chocolate ganache topping is by far the easiest and tastiest chocolate cake you will ever need. The cake is moist and super chocolaty, it will make sure to impress all chocolate lovers! In other words this cake is what dreams are made of! It’s the best way to satisfy those chocolate cravings and always perfect for any birthday or celebration.
This chocolate cake is easy-to-prepare, you need not be an expert chef to nail this delectable dessert. Try out this easy cake recipe and flaunt your culinary sk̾i̾l̾ls. If you want to give this chocolate cake a fancy look, then you may decorate it with fruits, whipped cream and cherries. No matter how you decorate, I bet your family and friends will love this heavenly delicacy.
½ teaspoon baking powder
1 cup all-purpose flour
½ teaspoon baking soda
½ cup buttermilk
6 tablespoon cocoa powder
½ cup coffee cooled
1 cup granulated sugar
1 large egg
¼ teaspoon kosher salt
¼ cup vegetable oil
1 teaspoon pure vanilla extract
4 oz dark chocolate melting wafers or your preferred chocolate
½ cup heavy whipping cream
To make the chocolate cake:
Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
Whisk the flour, cocoa powder, baking soda, baking powder together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) to whisk together coffee and buttermilk on medium speed until combined. Then add vegetable oil, egg and vanilla. Beat until thoroughly combined.
Pour the dry ingreďïents into the liquid mixture., add salt and sugar, and whisk on low speed until the batter is completely combined and smooth.
Pour the cake batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs, about 30 – 35 minutes. Allow to cool in the pan for 5 minutes, run butter knife around edge of cake and invert onto a wire rack and allow to cool completely.
To make the chocolate ganache:
In a small mixing bowl, add the chocolate.
Place the cream in a microwave-safe bowl and microwave in 50 – 55 seconds. Keep an eye on it in the final seconds to make sure it doesn’t boil over. Pour the hot cream over the chocolate.
Let stand for a minute or two then whisking it until the mixture is smooth. Cool to room temperature, stirring occasionally. Cover and place the ganache in the refrigerator for 15 to 20 minutes, until it thickens but still pourable.
When the cake has cooled, place it on a cake stand or plate. Spread a layer of ganache over the top of the cake, smoothing with a palette knife or scrαpєr to create a smooth layer. Then add the final layer of ganache, so it looks smooth and glossy.
Let cool in the fridge to thicken the ganache further before serving.