This Single Layer Chocolate Cake is rich, moist, and deeply chocolatey-perfect when you want a homemade chocolate cake without baking multiple layers. Made with simple pantry ingredients, this easy one-layer cake has a soft, tender crumb and is topped with a rich chocolate ganache. It's ideal for everyday desserts, date nights, special occasions, or anytime a chocolate craving hits. The best part? This simple chocolate cake comes together in one bowl with no mixer required, making it as easy as it is indulgent.
This Single-Layer Chocolate Cake (also known as a snacking cake) is the perfect solution when you need a rich, fudgy chocolate fix without the hassle of stacking, leveling, or elaborate decorating.
This cake couldn't be easier to make. It comes together in under an hour using simple pantry ingredients and turns out incredibly moist and deeply chocolatey. It's just the right size for a small family or a cozy weekend treat. No fancy equipment, no layers to stress over-just pure chocolate bliss.
I like to top this cake with a simple two-ingredient chocolate ganache frosting, but it's just as delicious served plain, dusted with powdered sugar, or topped with whipped cream and berries.
For more chocolate cake recipes try my dark chocolate raspberry cake, small batch chocolate cupcakes or Sour cream chocolate pound cake
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Why You Will Love This Recipe
- No Mixer Required: You don't need a stand mixer or even a hand mixer; a simple whisk does all the work.
- The Texture: Because we use oil instead of butter, this cake stays moist for days (even in the fridge!).
- Chocolate Ganache. Everything is better with ganache on top. And it's so easy to make.
- Perfectly Sized: It fits a standard 8-inch or 9-inch pan, making it ideal for those who don’t want a massive 3-tier cake sitting on the counter.
Ingredient Notes
- All-Purpose Flour: Creates structure for the cake. Be sure to measure it correctly for the best results.
- Unsweetened Cocoa Powder: I like to use Hershey’s dark cocoa powder or dutch processed cocoa powder for a rich chocolate flavor. Natural cocoa powder would work as well but the color of the cake maybe be slightly different.
- Granulated Sugar: Sweetens the cupcakes and keeps them moist.
- Baking Soda & Powder: Helps the cake rise, keeping it light and fluffy.
- Eggs: Provides structure and richness. Use a large eggs at room temperature for the best results.
- Neutral Oil: Adds moisture and keeps the cake tender. You can substitute with melted coconut oil or melted butter as well.
- Sour Cream: Creates a soft and tender crumb . Alternatively, you could use full fat natural or Greek yogurt or buttermilk.
- Hot Coffee:I like to use strong freshly brewed coffee. You can also use instant coffee or espresso powder mixed with hot water in case brewed coffee is not available.
- Vanilla Extract: Balances the flavors and enhances the chocolate.
- Heavy Whipping Cream: Used for the ganache frosting. Make sure to use cream with atleast 35% fat.
- Dark Chocolate: You can use semi-sweet chocolate chunks or chopped chocolate bars. I like using bittersweet chocolate (72% cocoa), but feel free to use semi-sweet if you prefer a sweeter icing.
Substitutions & Variations
- Make it Dairy-Free: Use a dairy-free milk (like almond or oat) mixed with 1 teaspoon of vinegar as a buttermilk substitute, and use oil as the recipe calls for.
- The Frosting: While I love a simple chocolate ganache, this cake is also incredible with chocolate buttercream icing, a dollop of whipped cream, or a classic chocolate fudge frosting.
- Gluten-Free: A high-quality 1:1 gluten-free baking flour works perfectly in this recipe.
Step-by-Step Instructions
Here is how to make this easy single layer chocolate cake. You can use a large mixing bowl with a sturdy whisk. Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
Add Wet Ingredients: In a large bowl mix eggs, sour cream, oil, sugar and vanilla extract. Whisk until combined.
Add Dry Ingredients: Add all-purpose flour, cocoa powder, baking soda, baking powder and salt.
The Bloom: Pour in hot coffee (or boiling water). Whisk gently until the batter is smooth. It will be very thin! Do not overmix the batter.
Bake: Pour the cake batter into the prepared pan. Bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Make the ganache:Heat heavy cream in the microwave or on the stove until hot (not boiling). Pour the hot cream over chopped chocolate in a bowl. Stir, continuously, until smooth and well mixed. Pour it warm over the cake or let it cool to room temperature so you can spread it on.
Spread on top of cooled cake. Top with chocolate shavings and fresh berries, if using, and serve!
For whipped chocolate ganache frosting: Once cooled to room temperature, use a mixer to beat the ganache on medium to high speed until fluffy and lighter in color.
Tips & Tricks for Success
- Don’t Overmix: Once you add the dry ingredients to the wet, whisk only until the flour streaks disappear. Overmixing leads to a tough, bready cake.
- Use a Parchment Sling: Even if your pan is non-stick, lining the bottom with a circle of parchment paper ensures the cake releases perfectly every time.
- Tap the Pan: After pouring the batter into the pan, give it a few firm taps on the counter to release any large air bubbles before it goes into the oven.
FAQ's
Yes! An 8×8 square cake pan works perfectly. The baking time may increase by 2-3 minutes, so keep an eye on it.
Don’t panic! This is a very liquid batter. The thin consistency is what makes the cake so incredibly moist and level on top.
Absolutely. This recipe will make about 12-14 cupcakes. Bake them at 350°F for 18-22 minutes.
Storage & Freezing
- Room Temperature: Cover tightly and store this single layer chocolate cake for up to 3 days.
- Refrigerator: Because of the oil base, this cake stays moist in the fridge in an airtight container for up to 5 days.
- Freezer: Wrap the unfrosted cake in plastic wrap and then foil. It freezes beautifully for up to 3 months. Thaw at room temperature before frosting.
More Cake Recipes You Will Love
Recipe
Single Layer Chocolate Cake
Equipment
- 1 8 or 9 Inch round cake pan
Ingredients
- 1 cup (200g) granulated sugar
- ½ cup (120ml) sour cream or buttermilk
- 2 large egg room temperature
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- ⅓ cup (40g) unsweetened cocoa powder preferably dutch processed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (60ml) hot coffee or hot water
- ½ cup (120ml) heavy whipping cream
- ¾ cup bittersweet or semi-sweet chocolate chopped
Instructions
Make the chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, white sugar, baking soda, baking powder, and salt.
- Add the eggs, sour cream, oil, and vanilla extract, and whisk until smooth.
- Slowly whisk in the hot water or coffee until the batter is smooth and thin.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. While the cake is cooling make the ganache.
Make the Chocolate Ganache:
- Place the chopped chocolate in a medium bowl. Heat the whipping cream on the stove or in the microwave until barely starting to boil and then pour over chocolate. Cover and allow to sit for about 15 minutes until starting to thicken.
- Place the ganache in the refrigerator for 20-30 minutes, or until slightly firm. For whipped chocolate ganache frosting, use a hand mixer or sturdy whisk and beat on medium-high speed until light, fluffy, and noticeably lighter in color.
- Spread on top of cooled cake. Top with chocolate shavings and fresh berries, if desired, and serve!
Notes
- Bake for 30-32 minutes if using a 9-inch round pan, or 32-34 minutes if using an 8-inch round pan.
- Using hot coffee deepens the chocolate flavor without making the cake taste like coffee.If you don't like coffee, you can use water or milk instead.
- Do not overmix the batter to keep the cake soft and tender.
- Let the cake cool completely before frosting or the frosting will melt right off.
- To make an even smaller cake, reduce the 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.
- This cake can be served plain, frosted, or topped with chocolate ganache.
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