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Homemade Easy Single Layer Chocolate Cake photo

Easy Single Layer Chocolate Cake

This Easy Single Layer Chocolate Cake is wonderfully moist and rich, making it a perfect treat for any chocolate lover!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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)

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • 9-inch Round Cake Pan
  • Cooling rack

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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. Stir until well combined.
  5. 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.
  6. Step 6: Add the Chocolate - Fold in the finely chopped semi-sweet chocolate and espresso powder (if using) until evenly distributed throughout the batter.
  7. Step 7: Bake the Cake - Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Cool the Cake - Let the cake cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.
  9. Step 9: Prepare the Ganache (Optional) - Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the remaining finely chopped semi-sweet chocolate. Stir until smooth.
  10. 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. Decorate with shaved chocolate and fresh raspberries.

Notes

  • Measure ingredients accurately for the best results.
  • Use room temperature eggs for a smoother batter.
  • Do not overmix the batter to avoid a dense cake.
  • Allow the cake to cool completely before frosting.
  • Feel free to experiment with different types of chocolate.