Easy Chocolate Cake

Posted on May 15, 2025

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Easy Chocolate Cake

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  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Dessert

Ingredients

Scale

**Cake:**

  • 1 cup all-purpose flour (130g)
  • ¾ cup granulated sugar (165g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • â…“ cup vegetable oil (65g)
  • *½ cup buttermilk (120g* (you can make your own by using ½ cup milk + ½ tablespoon vinegar))
  • 1 tsp instant coffee (can be reduced to ½)
  • ¼ cup boiling water (60g)
  • ¼ cup cocoa powder (25g)

**Ganache:**

  • ¼ cup cream (60g)
  • 75 g chocolate of choice (I used milk chocolate)


Instructions

**Cake:**

  1. Preheat your oven to 350F (conventional) and prepare a 9″ cake pan with parchment paper and butter/oil.
  2. If making your own buttermilk, mix ½ cup milk with ½ tablespoon vinegar, stir, and set aside.
  3. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Sift the ingredients to ensure no lumps.
  4. Add the egg, vegetable oil, and buttermilk to the dry ingredients. Gently whisk until everything comes together.
  5. In a smaller bowl, mix boiling water with cocoa powder and instant coffee. Whisk until you get a shiny mix, blooming the cocoa powder.
  6. Add the bloomed cocoa powder mix to the cake batter and gently fold until combined.
  7. Pour the batter into the prepared pan and bake at 350F for about 20-25 minutes until a toothpick comes out with moist crumbs attached.
  8. Wait for 10 minutes, then turn out the cake onto a wire rack.

**Ganache:**

  1. Bring the cream to a boil and pour over the chopped chocolate. Cover and rest for 5 minutes to allow the chocolate to melt. Mix until you get a shiny ganache.
  2. Rest for another 5 minutes to let the ganache thicken slightly.
  3. Pour the ganache over your cake, and you’re ready to dive in!

Notes

  • You can make your own buttermilk by mixing ½ cup whole milk with ½ tablespoon vinegar or lemon juice. It might look clumpy, but that’s normal.
  • Avoid overmixing the batter to keep it tender.
  • This cake can also be baked in an 8×8″ or 9×9″ square pan. For a 9×13″ sheet cake, double the quantity and adjust the time accordingly.

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