Name: Easy Single Layer Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.25 cups All-purpose flour; 0.5 cups Unsweetened cocoa powder; 0.75 cups Granulated sugar; 0.5 cups Light brown sugar (packed); 0.25 teaspoon Baking soda; 0.25 teaspoon Baking powder; 0.5 teaspoon Salt; 2 Large eggs (at room temperature); 0.5 cups Vegetable oil; 0.75 cups Sour cream; 0.25 cups Milk; 2 teaspoons Vanilla extract; 0.33 cups Freshly brewed coffee or freshly boiled water; 1 cups High-quality semi-sweet chocolate (finely chopped); 1 teaspoon Espresso powder (optional); 0.5 cups Heavy cream; Shaved chocolate (for decoration (optional)); Fresh raspberries (for decoration (optional))

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There’s something undeniably comforting about a homemade chocolate cake. It’s a universal treat that brings joy to any occasion, whether it’s a birthday, an intimate gathering, or simply a craving for something sweet. This Easy Single Layer Chocolate Cake is not only simple to make, but it also delivers a rich and moist chocolate flavor that will leave your taste buds dancing. With just a handful of ingredients and minimal effort, you can whip up this delightful cake that’s perfect for any chocolate lover.

Why Cooks Rave About It

This cake has quickly become a favorite among home bakers for several reasons. Firstly, it requires minimal ingredients, most of which you probably already have on hand. Secondly, the texture is wonderfully moist thanks to the addition of sour cream and vegetable oil, making it a delight to eat. Lastly, it’s incredibly versatile! Whether you want to serve it plain, with a sprinkle of powdered sugar, or topped with a luscious chocolate ganache, this cake is sure to impress.

What to Buy

To create this decadent Easy Single Layer Chocolate Cake, you’ll need the following ingredients:

All-purpose flour: 1 and 1/4 cups (150 grams)
Unsweetened cocoa powder: 1/2 cup (43 grams)
Granulated sugar: 3/4 cup (149 grams)
Light brown sugar: 1/2 cup (106 grams), packed
Baking soda: 1/4 teaspoon
Baking powder: 1/4 teaspoon
Salt: 1/2 teaspoon
Large eggs: 2, at room temperature
Vegetable oil: 1/2 cup (99 grams)
Sour cream: 3/4 cup (170 grams)
Milk: 1/4 cup (57 grams)
Vanilla extract: 2 teaspoons
Freshly brewed coffee or freshly boiled water: 1/3 cup (74 grams)
High-quality semi-sweet chocolate: 1 cup (170 grams), finely chopped
Espresso powder: 1 teaspoon (optional)
Heavy cream: 1/2 cup (113 grams)
Shaved chocolate: for decoration (optional)
Fresh raspberries: for decoration (optional)

What’s in the Gear List

Mixing bowls: For combining your ingredients.
Whisk: Essential for mixing wet and dry ingredients together.
Measuring cups and spoons: To ensure accurate quantities.
Spatula: For scraping down the sides of the bowl and folding in ingredients.
9-inch round cake pan: The perfect size for this single layer cake.
Cooling rack: To let the cake cool evenly after baking.

Step-by-Step: Easy Single Layer Chocolate Cake

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises perfectly.

Step 2: Prepare Your Cake Pan

Grease a 9-inch round cake pan with cooking spray or butter, and then line the bottom with parchment paper. This will help your cake release easily once it’s baked.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking soda, baking powder, and salt. Make sure there are no lumps in the cocoa powder for a smooth batter.

Step 4: Mix the Wet Ingredients

In another bowl, beat the large eggs until they are light and frothy. Then, add in the vegetable oil, sour cream, milk, vanilla extract, and freshly brewed coffee (or boiled water). Stir until well combined.

Step 5: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the two together until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.

Step 6: Add the Chocolate

Fold in the finely chopped semi-sweet chocolate and espresso powder (if using) until evenly distributed throughout the batter.

Step 7: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.

Step 9: Prepare the Ganache (Optional)

While the cake is cooling, you can prepare a simple chocolate ganache. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the remaining finely chopped semi-sweet chocolate in a bowl. Let it sit for about 5 minutes, then stir until smooth.

Step 10: Frost the Cake

Once the cake is completely cool, pour the chocolate ganache over the top, allowing it to drip down the sides. For an extra touch, you can decorate with shaved chocolate and fresh raspberries.

No-Store Runs Needed

You might be surprised to find that you probably have most of these ingredients in your pantry. Here’s a quick list of what you might already have:

All-purpose flour
Granulated sugar
Light brown sugar
Cocoa powder
Baking soda and baking powder
Salt
Eggs
Vegetable oil
Vanilla extract

Mistakes Even Pros Make

Even seasoned bakers can run into a few pitfalls. Here are some common mistakes to avoid:

Not measuring ingredients accurately can lead to an unbalanced batter.
Using cold eggs instead of room temperature can affect the mixing process.
Overmixing the batter can result in a dense cake.
Not allowing the cake to cool properly before frosting can cause the ganache to melt and slide off.

Leftovers & Meal Prep

If you happen to have any leftovers (which is rare with this delicious cake!), here’s how to store them:

Store leftover cake in an airtight container at room temperature for up to 3 days.
You can also refrigerate the cake for up to a week if you prefer it chilled.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.

Handy Q&A

Can I use different types of chocolate?

Absolutely! While semi-sweet chocolate works beautifully, you can experiment with dark chocolate or even milk chocolate for a sweeter flavor. Just make sure to adjust the sweetness of the cake accordingly.

What if I don’t have sour cream?

If you don’t have sour cream, you can substitute it with plain yogurt or buttermilk. Both options will still provide the necessary moisture and tang.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just make sure to wrap it tightly in plastic wrap after it cools to keep it fresh.

How do I know when the cake is done baking?

The best way to test if your cake is done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs (but no wet batter), your cake is ready!

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Before You Go

This Easy Single Layer Chocolate Cake is a testament to the joy of baking. It’s straightforward, requires minimal cleanup, and always delivers satisfying results. Whether you’re celebrating a special occasion or just indulging in a quiet moment with a slice of cake, this recipe is one to keep in your back pocket. So grab your ingredients and get ready to bake up a storm; you won’t regret it!