One Layer Chocolate Cake With Ganache

This One Layer Chocolate Cake With Ganache is soft, moist, rich, and perfect when you want a simple chocolate cake without making layers. It is baked in the oven in a 20 cm cake pan and topped with a rich 2-ingredient chocolate ganache.

One Layer Chocolate Cake With Ganache

I like this cake so much because it’s simple, quick, and perfect whenever you crave an easy homemade chocolate cake. There is no need to make multiple layers or prepare complicated frosting. It is rich, soft, and delicious with very little effort.

It is great for birthday parties, special occasions, or simple family gatherings.

Why You’ll Love This Recipe

• It is made in one 20 cm cake pan.
• The ganache needs only 2 ingredients.
• It has a soft, fluffy texture and rich chocolate flavor
• It is simple and easy to make

You'll Need

"See the recipe card below for more information about the ingredients and quantities."

• Oil. I use sunflower oil. Coconut oil and vegetable oil work fine too.
• Caster Sugar. It dissolves quickly.
• Self-raising flour: It gives the cake a light, soft texture. If you do not have self-raising flour, you can use all-purpose flour and add 1 teaspoon of baking powder.
• Cocoa Powder. Use unsweetened cocoa powder for the best chocolate flavor.
• Instant coffee: To enhances the chocolate flavor.
• Baking Powder. It is a great leavening agent for this simple cake recipe.
• Eggs. I use 2 large eggs, at room temperature.
• Vanilla Extract. It improves the flavor.
• Chocolate Sprinkles (optional). I add chocolate sprinkles to decorate the cake in the simplest way possible; it will give some crunch to the texture, too!
• For The Chocolate Ganache, I use dark chocolate and heavy cream.

Tip: You can use milk instead of double cream, but the ganache may be not as rich.

How to Make One Layer Chocolate Cake

One: Preheat the oven to 180°C / 350°F. Line 20 cm oven-safe pan with parchment paper.

Two: In a bowl, mix (dry ingredients) sugar, cocoa powder, Instant coffee, flour and baking powder.

Three: Whisk in (wet ingredients) oil, vanilla extract, eggs and hot water until combined.

Four: Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until the cake is fully baked and a toothpick inserted into the center comes out clean.

Six: Allow the cake to cool completely on a cooling rack.

Seven: To make the ganache: In a small bowl, add the chocolate and the cream and microwave for about 1-2 minutes, stirring every 30 seconds until melted.

Tip: I always wait until the cake is completely cool before pouring over the ganache. If the cake is still warm, the ganache will melt and slide off the top.

Eight: Spread the ganache on top of the cooled cake and scatter with the sprinkles.

Top Tips!

• Do not overmix the batter. Overmixing can make the cake dense.
• Use hot water because it helps cocoa powder mix more evenly into the batter and gives the cake a softer texture.
• Let the cake cool completely before adding the ganache; otherwise, the ganache will melt and become runny.
• Use the highest quality chocolate you can get for the ganache because it is the main flavor of the cake.

Storing and Freezing

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days.

To freeze the cake, let it cool completely first, then wrap it tightly in plastic wrap and freeze for up to 2 months. I highly recommend freezing it without the ganache for the best texture. Add the ganache after the cake has thawed and before serving.

More Easy Cake Recipes

Here are some other cake recipes I think you may love:

• Lemon Victoria sponge
• Jam and Coconut Cake
• Orange Drizzle Cake
• Naked Chocolate Cake
• Hazelnut Cake
• Cherry Cake Recipe
• Pandan Cake

I hope you like this recipe! Follow Recipe Tale on Pinterest and subscribe to our newsletter to keep up-to-date with all new recipes.

Recipe