easy chocolate cake
This easy chocolate cake is a moist, rich, and deeply chocolatey dessert made with simple, everyday ingredients. It requires no special equipment or advanced baking skills, making it a perfect choice for any occasion. Whether for a birthday, a family gathering, or a casual treat, this cake is quick to prepare and guarantees a delicious, satisfying bite.
Equipment
- Oven (for baking)
- 9-inch cake pan
- Mixing bowl
- Whisk
- Measuring cups/spoons
- Microwave or stovetop (for ganache)
Ingredients
- Dry Ingredients
- 200 g self-raising flour
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp cocoa powder
- 1 tsp instant coffee
- 6 tbsp Dutch-process cocoa powder
- Wet Ingredients
- 1 egg
- ⅓ cup vegetable or canola oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp vinegar
- ¼ cup boiling water
- 200 g unsalted butter softened
- 2 tbsp milk
- 100 g buttercream
- Chocolate and Ganache
- 50 g dark chocolate
- 25 g white chocolate
- 100 g chopped milk chocolate
- Finishing Touches
- Extra chocolate for dusting the pan
Instructions
- Preheating and Pan Preparation
- Preheat the oven to 350°F (175°C, or 190°C for fan-assisted ovens).
- Line a 9-inch cake pan with parchment paper and grease it with butter or oil to prevent sticking.
- Mixing the Dry and Wet Ingredients
- In a large mixing bowl, sift together the flours, baking powder, baking soda, salt, granulated sugar, and cocoa powders to ensure even distribution.
- In a separate bowl, whisk together the egg, vegetable oil, and buttermilk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until smooth and free of lumps.
- Combining with Coffee-Cocoa Mixture
- In a small bowl, combine boiling water, instant coffee, and cocoa powder, stirring until the mixture is smooth and glossy.
- Slowly incorporate this chocolate mixture into the batter, folding gently until fully combined.
- Baking the Cake
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Making the Ganache
Heat heavy cream until hot but not boiling, using either a microwave or stovetop.
Pour the heated cream over chopped milk chocolate, letting it sit for about a minute.
Stir the mixture until smooth and glossy. Let the ganache thicken for about 5 minutes before use.
Decorating the Cake
Once the cake has cooled completely, pour the ganache over the top, spreading it evenly.
For additional decoration, you can add buttercream swirls, chocolate shards, or grated chocolate for an extra touch of elegance.
Heat heavy cream until hot but not boiling, using either a microwave or stovetop.
Pour the heated cream over chopped milk chocolate, letting it sit for about a minute.
Stir the mixture until smooth and glossy. Let the ganache thicken for about 5 minutes before use.
Decorating the Cake
Once the cake has cooled completely, pour the ganache over the top, spreading it evenly.
For additional decoration, you can add buttercream swirls, chocolate shards, or grated chocolate for an extra touch of elegance.