This single layer chocolate cake with chocolate ganache is every chocolate lovers dream. A simple one layer cake that is so fluffy and moist smothered with a fudgy rich chocolate ganache and a sprinkle of flaked salt.
Single layer chocolate cake is perfect when you need a quick dessert, but don't want to go to the trouble of making a layered cake. And the chocolate ganache is so good, it's hard to not sit and eat the whole bowl with a spoon.
For more single layer cakes try my cookies and cream cake, my lemon snack cake or my churro cake.
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Why You Will Love This Cake
- Smaller Size: I love having a smaller recipe for when we need a cake for our family, but don't want a lot leftover.
- Moist: The crumb of this cake is so soft, it practically melts in your mouth.
- Chocolate Ganache: The ganache is so rich and fudgy without being overly sweet.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Cocoa Powder- A dutch processed cocoa powder will give this cake an extra rich chocolate flavor.
- Oil- I love using melted coconut oil, but any neutral oil is great.
- Egg- Make sure your egg is room temperature.
- Buttermilk- You can sub in regular milk if needed. Keep in mind the higher the fat in your milk, the more moist the cake.
- Water/Coffee- If using coffee it will not make your cake taste like coffee, it just helps to enhance the chocolate flavor.
Step by Step Instructions
- Step 1: In a large bowl, sift or stir together flour, both sugars, cocoa powder, baking soda, baking powder, and salt.
- Step 2: In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute. Slowly add dry ingredients into wet ingredients while mixing. Pour in hot water/coffee and mix together another minute. It's ok if the batter seems extra liquidy.
- Step 3: Pour batter into prepared pan. Bake for about 28-33 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done.
- Step 4: Place chocolate chips in a medium bowl. Heat whipping cream and powdered sugar until barely starting to boil and then pour over chocolate chips. Add in vanilla and butter and mix until smooth. Allow to sit for about 20 minutes until starting to thicken.
- Step 5: Cover the ganache and place in the fridge for about 20-30 more minutes to firm up.
- Step 6: Top cake with chocolate ganache frosting and a sprinkle of flaked salt or some chocolate shavings.
Expert Baking Tips
- Cake will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
- If you prefer a buttercream for topping I would suggest using my chocolate buttercream.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, you can bake this in an 8x8 or 9x9 baking pan.
If your cake sinks after baking then odds are it wasn't quite done baking. You can test with a toothpick to make sure it's not still wet inside before removing from the oven.
Yes, add 2 teaspoon of vinegar to your milk, stir and allow to sit for 5 minutes to curdle. It will not be the same as buttermilk, but is a great alternative.
Storing & Freezing
This single layer chocolate cake can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. You do not need to store it in the fridge.
You can store the whole cake, or individual slices wrapped tightly, in the freezer for 2-3 months. Just pull out and allow to thaw before eating.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Single Layer Chocolate Cake
Ingredients
Chocolate Cake
- 1 cup (140 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ⅓ cup (73.33 g) brown sugar
- 5 tablespoons cocoa powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- ¼ cup (59.15 ml) oil
- 1 large egg room temperature
- ½ cup (120 g) buttermilk room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (79 g) hot water or coffee
Chocolate Ganache
- ¾ cup (135 g) semi sweet chocolate chips room temperature
- ½ cup (118.29 ml) heavy cream
- ½ cup (60 g) powdered sugar
- 1 teaspoons vanilla extract
- 2 tablespoons butter
- flaked salt for topping
Instructions
To make the cake:
- Preheat the oven to 325 F. Spray an 8 inch round or square cake pan with non-stick cooking spray, and then line the bottom of the pan with parchment.
- In a large bowl, sift or stir together flour, both sugars, cocoa powder, baking soda, baking powder, and salt.
- In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute. Slowly add dry ingredients into wet ingredients while mixing. Pour in hot water/coffee and mix together another minute. It's ok if the batter seems extra liquidy.
- Pour batter into prepared pan. Bake for about 28-33 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 12 cupcake liners for about 18-22 minutes. While the cake is baking make the ganache.
- Let the cake completely cool before taking out of the pans and frosting.
To make the chocolate ganache
- Place chocolate chips in a medium bowl. Heat whipping cream and powdered sugar until barely starting to boil and then pour over chocolate chips. Add in vanilla and butter and mix until smooth. Allow to sit for about 20 minutes until starting to thicken.
- Cover the ganache and place in the fridge for about 20-30 more minutes to firm up.
- Top cake with chocolate ganache frosting and a sprinkle of flaked salt or some chocolate shavings.
Bailey
The perfect chocolate cake! And so easy to make!
Dionne CRAWFORD
Can it be doubled for a simple 2 layer cake? Ganache in between too? Or even a 9x13??
I am hoping to make this for a larger crowd— will take another recommendation…
Thanks!
Brooke Homec
Yes, a simple two layer or a 9x13 would work perfectly if you double it. Just add a few minutes onto your baking time.. but that would be my only suggestion. Enjoy!!
Dionne Miller Crawford
Perfect!! Thanks 😊
Sandy
Perfect chocolate moist cake with a perfectly delicious ganache frosting. I love the small batch convenience and ease too!
megan walsh
I notice your picture of ingredients shows 2 eggs and you use the plural form of Egg in your instructions but the ingredients only calls for one. also, it shows a whole stick of butter but you only call for 2 T. I want to be sure I am not missing something before I make this . Thanks!
Brooke Homec
I just use the picture as a "basic" for ingredients, not exact measurements. What I have written for the recipe is correct! One egg, 2 tbsp of butter etc.
Jamie
Can this recipe be used to make cupcakes? Looks delish but am in a cupcake phase. 😉
Rosemarie Navratil
Perfectly chocolate flavor, texture, and size!
Roni
What size cake pan do you use? Please 8 inch or 9 inch?
Brooke Homec
Either will work great, but as stated in the recipe I used an 8 inch.
zee
Cake is absolutely delicious, the ganache in particular is the best i've ever tasted! Husband has asked me to make this cake 3 times in past couple of weeks as it disappears as soon as it's baked! I double the recipe and make a 2 layer cake. Thank you for this as it will now be used often!!
Roger Berry
This was by far the best small chocolate cake that I have ever made. The ganache really set it off.
Jess
Best chocolate cake recipe I have found!
Sara
Brooke's recipes never fail! Super easy, quick, and delicious! This was the most moist cake I have ever had!
Lu-Ann
This cake was AMAZING!!!!! Very light, not heavy and dense! Made in a square 8 inch pyrex dish and was perfect for us. Highly recommend you try it!!!!!
Ginger
My daughter made this cake yesterday for dessert. Delicious! My husband just said that we need the recipe because it’s the best chocolate cake he’s ever had! I told him I knew exactly whose recipe it was. I’ll be making this soon!
Brooke Homec
oh yay!! That just made my day. Thanks Ginger!
Ilene
Believe the reviews. This cake is perfection!
Joanne Burns
Just made this yesterday. Used Sunrise Flour Mill Heritage White Flour. Easy and turned out fantastic Wasn’t going to frost it, but then I did. Even better. Thx for another great recipe
Linda Morgan
I absolutely love this cake.I make it so much especially when i'm having a very small intimate dinner party. I am careful to measure all my ingredients.And the only thing I do differently is I use butter instead of oil. The icing is pure perfection .I call it a cross between ganache and buttercream and every time I make a different chocolate cake, I still use this icing. Thank you, and may I encourage other people to make it..