Description
This Easy Chocolate Cake is a luscious, moist cake made from simple pantry ingredients and topped with a smooth, rich chocolate ganache. Perfect for birthdays, celebrations, or an everyday indulgence, this recipe yields a deeply chocolatey, tender cake with a velvety finish.
Ingredients
Cake Ingredients
- 1 cup (142g) all-purpose flour (scoop and level to measure)
- 1 cup (200g) granulated sugar
- 6 Tbsp (35g) Dutch process cocoa powder (plus more for dusting pan)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil (or canola oil)
- 2 tsp vanilla extract
- 2 large eggs
Ganache Ingredients
- 6 oz. semi-sweet chocolate, finely chopped
- 3/4 cup heavy cream
Instructions
- Preheat and prepare pan: Preheat oven to 350 degrees Fahrenheit. Spray a 9 by 9 or 8 by 8-inch baking dish with non-stick cooking spray, then dust generously with cocoa powder. Shake out any excess cocoa powder to prevent clumping.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, 6 tablespoons of Dutch process cocoa powder, baking soda, and salt until fully combined.
- Add wet ingredients: To the dry mixture, add the buttermilk, vegetable oil, vanilla extract, and eggs.
- Blend batter: Whisk all ingredients together vigorously for about 1 minute until the batter is smooth and well combined, ensuring no lumps remain.
- Pour and bake: Pour the batter into the prepared baking dish, spreading evenly. Bake in the preheated oven for 27 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool completely on a wire rack before adding the ganache.
- Prepare ganache: Place the finely chopped semi-sweet chocolate in a medium heatproof bowl. Meanwhile, heat the heavy cream in a small saucepan over medium heat on the stovetop until just simmering (small bubbles around the edges).
- Combine cream and chocolate: Pour the hot cream over the chopped chocolate. Let it sit for a minute to soften, then stir gently with a rubber spatula until melted, smooth, and glossy.
- Set ganache and frost: Allow the ganache to cool and thicken to a spreadable consistency, about 30 minutes. Then spread the ganache evenly over the cooled cake surface.
- Serve: Slice the cake into 9 servings and enjoy.
Notes
- For best results, use Dutch process cocoa powder as it gives a richer chocolate flavor and darker color.
- If buttermilk is unavailable, substitute with 1 cup milk plus 1 tablespoon white vinegar or lemon juice; let sit 5 minutes before using.
- Make sure the cake cools completely before frosting with ganache to prevent it from melting or sliding off.
- Leftover cake should be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Ganache can be gently reheated to soften if it firms too much before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
