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Ultimate Ultra-Moist One-Bowl Chocolate Cake with Simple Silky Ganache

A rich, dark slice of moist chocolate cake recipe covered in dripping chocolate fudge sauce on a white plate.
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This is the best chocolate cake recipe you will ever need. It produces an ultra-moist, rich, and fudgy chocolate cake using a simple one-bowl method, topped with a decadent, silky ganache frosting. This homemade chocolate cake from scratch is perfect for birthdays or any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder, natural or Dutch-process
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • For the Ganache: 1 cup heavy cream
  • 12 ounces bittersweet or semisweet chocolate, finely chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line a 9×13 inch pan with parchment paper.
  2. In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined. This is your one-bowl step.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes, scraping down the sides of the bowl as needed.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until just combined. The batter will be very thin; this is correct and helps create a moist crumb.
  5. Divide the batter evenly between your prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges.
  9. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes.
  10. Whisk the mixture slowly, starting from the center and working outward, until the ganache is smooth, glossy, and fully emulsified.
  11. Let the ganache cool and thicken slightly at room temperature (about 30-60 minutes) until it reaches a spreadable consistency for frosting.
  12. Once the cakes are completely cool, frost and assemble your layer cake or spread over your sheet cake.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • For the best texture, make sure your eggs and buttermilk are at room temperature before mixing.
  • If you want a thicker, fudgier frosting, chill the ganache for 15-20 minutes, stirring every 5 minutes, until it thickens to your liking.

Nutrition

Find it online: https://kingscook.com/chocolate-cake-recipe-moist-easy/