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–+ servings

Perfect Chocolate Cake with Glossy Chocolate Ganache

Rose
This single-layer chocolate cake is incredibly moist and rich, made with cocoa powder, sour cream, oil, and hot coffee to enhance the deep chocolate flavor. Finished with a thick, silky, glossy chocolate ganache, it’s an elegant yet simple dessert perfect for birthdays, celebrations, or anytime chocolate cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 360 kcal

Equipment

  • 8- or 9-inch round cake pan
  • parchment paper
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • spatula
  • wire cooling rack
  • small saucepan
  • Heatproof bowl

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot brewed coffee
  • 1 cup semi-sweet or dark chocolate, finely chopped
  • 1/2 cup heavy cream

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan with parchment paper for easy removal.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until fully combined and free of lumps.
  • In a separate bowl, whisk the egg, milk, sour cream, vegetable oil, and vanilla extract until smooth and fully blended.
  • Gradually add the wet ingredients to the dry mixture and stir until just combined. Slowly pour in the hot coffee and mix gently. The batter will be thin.
  • Pour the batter into the prepared pan and smooth the top. Bake for 27–30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until just simmering, then pour over the chocolate. Let sit for 3–5 minutes before stirring gently until smooth and glossy.
  • Pour the ganache over the cooled cake and spread evenly to the edges. Let it set at room temperature for 30–60 minutes before slicing and serving.

Notes

Use natural unsweetened cocoa powder for best results, as Dutch-processed cocoa may affect the rise. Hot coffee enhances the chocolate flavor without making the cake taste like coffee—hot water can be substituted. Whole milk provides the richest texture, but 2% works well. Greek yogurt can replace sour cream. Allow the cake to cool completely before adding ganache to maintain a smooth, glossy finish. Store covered at room temperature for up to 3 days, refrigerate up to 5 days, or freeze slices up to 2 months.

Nutrition

Calories: 360kcalCarbohydrates: 42gProtein: 5gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 210mgPotassium: 230mgFiber: 3gSugar: 30gVitamin A: 350IUCalcium: 60mgIron: 2.5mg
Keyword chocolate cake, chocolate ganache cake, moist chocolate cake, single layer chocolate cake
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