A simple, rich, ultra-moist chocolate cake topped with silky ganache — perfect for any occasion!
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1 cup (130 g) all-purpose flour
1 cup (200 g) sugar
½ cup (45 g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg
½ cup (120 ml) milk (or buttermilk)
½ cup (120 ml) hot coffee (or hot water)
¼ cup (60 ml) vegetable oil
1 tsp vanilla extract
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Ganache Ingredients (Pourable or Spreadable)
8 oz (225 g) semisweet or dark chocolate, chopped
1 cup (240 ml) heavy cream
1 tbsp butter (optional, for shine)
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Instructions
1. Bake the Cake
1. Preheat oven to 350°F (175°C).
2. Grease and line an 8- or 9-inch round pan with parchment.
3. In a bowl, whisk dry ingredients: flour, sugar, cocoa, baking soda, baking powder, salt.
4. Add egg, milk, oil, and vanilla → whisk until smooth.
5. Pour in hot coffee and mix (batter will be thin).
6. Pour into pan and bake 25–32 minutes, or until a toothpick comes out clean.
7. Cool completely before ganache.
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2. Make the Ganache
1. Heat cream until steaming (not boiling).
2. Pour over chopped chocolate in a heatproof bowl.
3. Let sit 2 minutes → stir until smooth.
4. Add butter for shine (optional).
5. Let rest 10–20 minutes until spreadable.
Need it softer (pourable)? Add 1–2 tbsp warm cream.
Need it thicker (frosting consistency)? Chill 5–10 minutes and stir.
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3. Assemble
1. Place the cooled cake on a board or plate.
2. Pour or spread the ganache over the top.
3. Let it naturally drip down the sides or smooth it like frosting.
4. Chill 15 minutes to set.