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Chocolate Cake | One-Bowl Cake
Sneha Paul

Chocolate Cake | One-Bowl Cake

A dark, moist, fluffy chocolate cake made from scratch! It's a simple yet decadent chocolate cake recipe with the easiest coffee-flavoured chocolate ganache.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dessert
Ingredients Method

Ingredients
  

For the one-bowl chocolate cake:
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk room temperature
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 tsp vanilla essence
  • 1/2 cup warm water
  • Chocolate-coated raisins for garnishing
For the coffee-flavoured chocolate ganache:
  • 1/2 cup fresh cream
  • 1/2 cup dark chocolate 50% cocoa, chopped
  • 2 tbsp unsalted butter
  • 2 tbsp brewed coffee

Method
 

To make the chocolate cake:
  1. Preheat oven to 180-degree Celcius.
  2. Grease the baking tin with oil and line the bottom with baking paper. Set aside.
  3. In a large bowl, sift together flour, cocoa powder, baking soda and baking powder.
  4. Then add sugar and salt. Stir it well.
  5. Pour buttermilk, vegetable oil and warm water. Whisk until combined.
  6. Add egg and vanilla essence. Whisk until smooth.
  7. Pour the batter into the prepared tin. Bake on the middle rack for 35 to 45 minutes or until a toothpick inserted in centre of the cake comes out clean.
  8. Remove from oven and keep it aside to cool down.
To make the coffee-flavoured chocolate ganache (glaze):
  1. Add heavy cream and butter to a saucepan. Heat it over a low flame until it just begins to simmer. Turn the flame off.
  2. Add the chocolate and give it a quick stir. Allow it to stand for about 3-5 minutes so that the chocolate softens completely.
  3. After 5 minutes give it whisk to combine, until smooth.
  4. Add in the brewed coffee and mix again. Allow it to cool down.
  5. Carefully take the cake out of the pan and place it on a plate. Pour the ganache over it. Garnish it with chocolate-coated raisins.