Prepare to embark on a decadent journey that will transform your ordinary dessert experience into an extraordinary chocolate sensation! This single-layer chocolate cake is not just a recipe—it's a rich, velvety masterpiece that promises to captivate your taste buds and leave you craving every single bite. With its incredibly moist texture, deep chocolate flavor, and luxurious ganache topping, this cake is the ultimate indulgence that will make you the star baker in your circle of friends and family.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until thoroughly combined and free of lumps.
- In a separate medium bowl, beat the eggs until well blended. Add milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until smooth and fully incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Mix gently with a spatula or whisk until just combined. Be careful not to overmix, as this can result in a tough cake.
- Carefully add the boiling water to the batter, stirring gently until the water is completely integrated. The batter will appear thin, which is normal for this recipe.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- For the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl.
- Let the cream and chocolate sit for 2-3 minutes, then whisk until smooth and glossy. Allow the ganache to cool and thicken for about 10-15 minutes.
- Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides. Use an offset spatula to smooth if desired.
- Let the ganache set for 15-20 minutes before serving. Slice and serve at room temperature.
Tips
- Always use room temperature ingredients to ensure better mixing and a more uniform cake texture.
- Sifting dry ingredients helps prevent lumps and creates a smoother batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use high-quality cocoa powder for a more intense chocolate flavor.
- The boiling water helps bloom the cocoa powder, enhancing the chocolate taste.
- Check your cake's doneness with the toothpick test, but remove it slightly before it comes out completely clean to maintain moisture.
- Allow the cake to cool completely before adding ganache to prevent melting.
- For a glossy ganache, ensure you whisk it until smooth and let it cool to the right consistency.
- For best results, use a good quality semi-sweet chocolate for the ganache.
- Store the cake at room temperature, covered, for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 7g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 55mg
