Single Layer Chocolate Cake With Chocolate Ganache

This easy single layer chocolate cake with chocolate ganache is perfect for weeknights, date nights, birthdays and small dinner parties

Only one bowl is needed and so quick to make - no butter, eggs or mixer required

This one-layer cake can be made in 8-inch round, 9-inch round or 8-inch square cake pans, or cut the recipe in half for 6-inch round cake pans

Ingredients for Single Layer Chocolate Cake With Chocolate Ganache – For Cake: – 1 and 1/2 cups (188 grams) flour – 1/4 cup (21 grams) unsweetened cocoa powder (can use natural or Dutch process) – 1 cup granulated sugar in moderation – 1/2 tsp salt – 1/2 teaspoon espresso powder – 1 tsp baking soda – 1 cup (237 ml; 227 g) brewed coffee – 1/3 cup (78 ml; 67 g) olive oil – 1 tsp vanilla extract – 1 tablespoon apple cider vinegar (or white vinegar) – For Ganache: – 1/2 cup (118 ml; 113 g) heavy cream – 3/4 cup (4 oz; 127 g) chopped dark chocolate or semi-sweet chocolate chips

Servings - 8, Prep time - 15 mins, Cooking time - 30 mins, Type-cake

If you don't like coffee, you can use water or milk instead. Coffee brings out the taste of chocolate - you won't taste it in a cake

Cake without sugarcane keeps well wrapped, at room temperature, for up to 5 days. It does not dry out. Cakes with ganache should be refrigerated after 24 hours because of the cream

Frequently Asked Questions and Recipe Tips – How can this one layer chocolate cake be made gluten free? – It can be made gluten-free by using equal amounts of a gluten-free all-purpose flour mix with xanthan gum. – Can this cake be made vegetarian? – Yes it can be made. Use only vegan chocolate and use canned coconut cream instead of heavy cream. – Does this cake need to be refrigerated? – It's fine to leave at room temperature for 24 hours, but I'll refrigerate it for up to 5 days after that because of the cream in the cane. The cake itself is completely soft at room temperature for up to a week

Small Batch One Banana Muffins