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