Single Layer Chocolate Cake with Chocolate Ganache

🥘 Ingredients

• baking soda
  1 teaspoon
• brewed coffee * (237ml; 227g, regular or decaf, can be hot or cold)
  1 cup
• chocolate chips (chopped dark chocolate or semisweet, 4 oz; 127g)
  3/4 cup
• cocoa powder (unsweetened, 21g, can use natural or Dutch process)
  1/4 cup
• espresso powder ; brings out chocolate flavor) (optional)
  1/2 teaspoon
• flour (and 1/2 cups all-purpose, 188g)
  1
• heavy cream (118 ml; 113g)
  1/2 cup
• olive oil (78 ml; 67g)
  1/3 cup
• salt
  1/2 teaspoon
• sugar (scant 1 cup granulated, 185g)
• vanilla extract
  1 teaspoon
• vinegar (apple cider, or white vinegar)
  1 tablespoon

🍳 Cookware

• cake pan
• pan
• bowl

1. 1

   Gather espresso powder ; brings out chocolate flavor) , brewed coffee * , vanilla extract .

   espresso powder ; brings out chocolate flavor): 1/2 teaspoon, brewed coffee *: 1 cup (237ml; 227g, regular or decaf, can be hot or cold), vanilla extract: 1 teaspoon
2. 2

   Preheat your oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan , or an 8-inch square pan , and line the bottom of the pan with parchment paper.
3. 3

   In a large bowl , whisk together dry ingredients: flour , cocoa powder , sugar , salt , espresso powder, and baking soda . Make sure to whisk vigorously and tamp out any cocoa powder lumps.

   flour: 1 (and 1/2 cups all-purpose, 188g), cocoa powder: 1/4 cup (unsweetened, 21g, can use natural or Dutch process), sugar (scant 1 cup granulated, 185g), salt: 1/2 teaspoon, baking soda: 1 teaspoon
4. 4

   Pour in the wet ingredients: coffee, olive oil , vanilla, vinegar . Whisk it all together until a smooth batter is formed. You’ll notice it might get a little foamy – that’s the baking soda/vinegar reaction happening. Stop whisking when the mixture is combined and no lumps remain – don’t overmix or the cake will be tough.

   olive oil: 1/3 cup (78 ml; 67g), vinegar: 1 tablespoon (apple cider, or white vinegar)
5. 5

   Pour batter into prepared pan, and bake for ⏱️ 28-32 minutes if using a 9-inch round pan, or ⏱️ 32-34 minutes if using an 8-inch round or square pan, until cake springs back when touched and a tester inserted in the center comes out clean.
6. 6

   Let cake cool in pan on a rack for ⏱️ 10 minutes , then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let cake cool while you prepare the ganache.
7. 7

   Heat heavy cream in the microwave or on the stove until bubbles appear on the edges, just before boiling.

   heavy cream: 1/2 cup (118 ml; 113g)
8. 8

   Pour the hot cream over chopped chocolate or chocolate chips in a bowl.

   chocolate chips: 3/4 cup (chopped dark chocolate or semisweet, 4 oz; 127g)
9. 9

   Wait ⏱️ 30 seconds .
10. 10

    Stir, continuously, until a smooth, shiny chocolate pool of happiness is formed, about 30 more seconds.
11. 11

    DONE. Pour it warm over the cake OR let it cool to room temperature (this takes ⏱️ 1-2 hours ) so you can spread it on.
12. 12

    For WHIPPED chocolate ganache frosting: once cooled to room temperature, use a mixer to beat the ganache on medium to high speed until fluffy and lighter in color. It makes a great chocolate frosting!

For the cake

1. 1

   Preheat your oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan, or an 8-inch square pan. I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly. Just trace the bottom of the pan on a sheet of parchment paper and cut it out, then place inside the pan.
2. 2

   In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda. Make sure to whisk vigorously and tamp out any cocoa powder lumps.
3. 3

   Pour in the wet ingredients: coffee, olive oil, vanilla, vinegar. Whisk it all together until a smooth batter is formed. You’ll notice it might get a little foamy – that’s the baking soda/vinegar reaction happening. Stop whisking when the mixture is combined and no lumps remain – don’t overmix or the cake will be tough.
4. 4

   Pour batter into prepared pan, and bake for ⏱️ 28-32 minutes if using a 9-inch round pan, or ⏱️ 32-34 minutes if using an 8-inch round or square pan, until cake springs back when touched and a tester inserted in the center comes out clean.
5. 5

   Let cake cool in pan on a rack for ⏱️ 10 minutes , then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let cake cool while you prepare the ganache.

For the ganache

1. 1

   In a microwave-safe measuring cup or bowl, heat the heavy cream until bubbling but not boiling, about ⏱️ 30-40 seconds in my microwave. You can also heat it on the stove.
2. 2

   While the cream is heating, place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let stand for about ⏱️ 30 seconds . Whisk the mixture until a smooth and glossy ganache forms, about ⏱️ 30 seconds .
3. 3

   You can either pour the warm ganache over the cake immediately, or let ganache sit at room temperature for ⏱️ 1-2 hours and then spread it on the cake. It's delicious either way.
4. 📝

   *If you don’t like coffee, you can use water or milk instead. The coffee brings out the chocolate flavor – you won’t taste it in the cake.

5. 📝

   Storage: Cake without ganache keeps quite well at room temperature, well-wrapped, for up to 5 days. It doesn’t dry out! With the ganache, cake should be refrigerated after 24 hours due to the cream. Either warm leftover slices gently in the microwave or allow to come to room temperature before serving. Freezer: Cake can be frozen, well-wrapped, with or without ganache, for up to 3 months. Thaw for 1-2 hours at room temperature or overnight in the fridge before serving.

6. 📝

   To make a 6-inch chocolate cake: Cut all recipe ingredients listed above by half. Bake cake in a 6-inch round cake pan at 350 degrees for 18-21 minutes, or until cake springs back lightly when touched and a tester inserted in the center comes out clean or with just a couple crumbs. Pour or spread ganache over and serve!