Single Layer Chocolate Cake
This single layer chocolate cake is rich, moist, and deeply chocolatey, made with simple pantry ingredients. Perfect for small gatherings or when you’re craving an easy homemade chocolate cake without baking multiple layers.
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.
Nutritional Information
Calories: 551kcalCarbohydrates: 65gProtein: 7gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 90mgSodium: 260mgPotassium: 293mgFiber: 4gSugar: 43gVitamin A: 502IUVitamin C: 0.3mgCalcium: 84mgIron: 3mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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