Super Easy Chocolate Cake
A Super Easy Chocolate Cake is my favourite way to sink my teeth into a rich, fudgy and chocolatey cake. It's a super easy one layer cake coated in a creamy whipped chocolate ganache!
Servings 4
Equipment
- 9"cake tin
Ingredients
dry ingredients
- 240 g all-purpose flour
- 220 g caster sugar
- 3/4 cups cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/4 cup brown sugar optional
- pinch of salt
Wet Ingredients
- 260 ml buttermilk
- 2 eggs
- 1/4 cup cold coffee 1-2 tsp coffee mixed with 1/4 cup water
- 1 tbsp vanilla extract
- 1/2 cup vegetable/olive oil
whipped chocolate ganache
- 300 ml double cream
- 200 g chocolate
toppings
- 1/2 cup shredded chocolate optional
- 2-4 strawberries optional
Instructions
- Preheat oven 175 degrees C (or 350 degrees F). Line the bottom of your cake tin with parchment paper and coat the sides of the tin using butter.
- Next, in a large bowl combine the flour, sugars, baking powder, bicarbonate soda, cocoa powder and salt.
- In a separate bowl combine the coffee and cold water until the coffee granules are gone. Set aside.
- Make a round centre in the flour and pour in the coffee, buttermilk, eggs, vanilla extract and oil. Whisk the centre while gradually whisking the flour from the edges until the batter is smooth.
- Pour the batter into the lined cake tin and bake for 40-45 minuets or until baked through.
- Allow the cake to cool for 30 minutes.
- Frost the cake and decorate with your favourite toppings.
whipped chocolate ganache
- Melt the chocolate and cream over a double boiler until smooth.
- Allow to cool before covering and placing in the fridge for 1.5 to 2 hours
- Once the ganache is semi solid whisk using an electric whisk until the cream starts to form soft peaks.
- Now your chocolatey whipped ganache is ready!
Notes
- feel free to add caster sugar (during melting stage) to your ganache. This cake is generally sweet so I personally choose to leave it out!