Description
A soft, fluffy, and indulgent chocolate moist cake topped with silky ganache. Easy to prepare and perfect for everyday treats or special occasions.
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil (or melted butter)
- 1 cup buttermilk (or milk + 1 tsp lemon juice)
- 2 eggs
- 1 tsp vanilla extract
- 200 g dark or milk chocolate (chopped)
- ½ cup heavy cream
- 1 tbsp butter (optional, for shine)
Instructions
- Preheat oven to 180°C (350°F). Grease and line an 8-inch round cake pan.
- In a bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk oil, buttermilk, eggs, and vanilla until smooth.
- Combine wet and dry ingredients until just blended.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool completely before topping.
- For ganache: heat cream until steaming, pour over chopped chocolate, and let sit 2–3 minutes.
- Stir until smooth, add butter if desired, then spread ganache over cooled cake.
Notes
- Add 1 tsp instant coffee powder to the batter to deepen chocolate flavor.
- Use milk chocolate instead of dark for a sweeter ganache.
- Layer fresh berries under the ganache for a fruity twist.
- Store cake at room temperature up to 2 days or in the fridge up to 5 days.
- Freeze the cake (without ganache) for up to 2 months; thaw before topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
