One Bowl Chocolate Cake
This One-Bowl Chocolate Cake is ideal for a last-minute dessert. It’s rich and super moist and only a few ingredients are needed to make it.
This single layered chocolate cake is topped with two ingredients whipped chocolate ganache that is just hard to resist.
- 1 cup flour
- 1 cup castor sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup buttermilk (1/2 cup milk+1 tsp. vinegar)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup boiling water
- 1 tablespoon instant coffee
- 200 grams Semi-sweet chocolate
- 100 grams heavy whipping cream
- Step 1:
Preheat the oven to 180 C. Grease an 8'' cake tin with oil or butter. Line it with parchment paper. Dust the sides of the cake tin with flour or cocoa powder and then tap out the excess over the sink.
- Step 2:
In a bowl whisk together sugar, sifted flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Step 3:
Add egg, buttermilk, oil, and vanilla. Beat this mixture for two minutes. Lastly, add the hot coffee water and mix. The batter will be quite thin. Pour the batter in prepared pan and bake for 30-35 minutes or until skewer comes out clean. Allow it to cool completely before frosting.
*To make coffee water, dissolve instant coffee in hot boiling water. - Whipped chocolate ganache frosting:
- Melt chopped chocolate and cream on a double boiler. Stir until the ganache is completely smooth and well combined.
- Bring it to room temperature and cover it with cling film, making sure cling film touches the ganache. Cool it in the refrigerator for 2 hours or until firm.
- Beat the ganache using a hand beater or stand mixer until fluffy. Frost your cooled cake and enjoy!
*The ganache should be firm but not too hard before whipping. *Ganache can be put in the freezer to set it quickly.
*This recipe is not suitable for making a layered cake.
*This cake is more like a pudding cake or a spoon cake.