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–+ servings
a slice of my single layer chocolate cake cut and on a plate.

Single Layer Chocolate Cake

Brooke Homec
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.
5 from 10 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 433 kcal

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.

Notes

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.
Cake will stay fresh for a few days if kept in an airtight container. You can also freeze it with or without frosting to prep ahead of time.
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.

Nutrition

Calories: 433kcalCarbohydrates: 53gProtein: 5gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 50mgSodium: 297mgPotassium: 218mgFiber: 3gSugar: 36gVitamin A: 373IUVitamin C: 0.1mgCalcium: 71mgIron: 2mg
Tried this recipe?Let us know how it was!