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Easy Single Layer Chocolate Cake

This chocolate cake is incredibly moist and topped with a velvety chocolate sauce that melts in your mouth! Perfectly sized, baked in a 7-inch pan. This simple and rich chocolate cake is the perfect treat when you’re craving something sweet!
Course Dessert

Ingredients

For the Cake:

  • 1½ cups self-rising flour
  • ⅓ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅓ cup sugar
  • 1 cup dairy-free milk + 1 tsp vinegar
  • ¼ cup dairy-free yogurt
  • ¼ cup neutral oil

For the Chocolate Sauce:

  • 7 oz dark chocolate
  • ¾ cup dairy-free milk

Instructions

Preheat the Oven:

  • Preheat your oven to 340°F (170°C).
  • Grease a 7-inch (18cm) cake tin.

Prepare the Wet Ingredients:

  • In a bowl, combine the dairy-free milk and vinegar. Let it sit for a few minutes to thicken and curdle.
  • Stir in the dairy-free yogurt and oil until well blended.

Combine the Dry Ingredients:

  • Sift the self-rising flour, cocoa powder, baking powder, baking soda, and sugar into the wet mixture.
  • Gently mix everything together until just combined, being careful not to overmix.

Bake the Cake:

  • Pour the batter into the prepared cake tin.
  • Bake for 30-35 minutes, or until the cake is well-risen and a toothpick inserted into the center comes out clean.

Make the Chocolate Sauce:

  • Heat the dairy-free milk in a small saucepan until warm.
  • Pour the warm milk over the dark chocolate and stir until fully melted and smooth.

Finish and Serve:

  • Once the cake has cooled, pour the chocolate sauce over the top.
  • Slice and enjoy this deliciously moist chocolate cake!