Only Easy Chocolate Cake (Print-Friendly Recipe)
Deep, fudgy chocolate cake made easy with pantry staples. Rich ganache frosting for a classic finish.
# Ingredients List:
→ Cake
01 -
2 cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
1 teaspoon salt
06 -
2 large eggs
07 -
⅔ cup vegetable oil
08 -
1 cup buttermilk
09 -
½ cup Dutch processed cocoa powder
10 -
2 teaspoons instant coffee
11 -
½ cup boiling water
→ Ganache Frosting
12 -
1 cup heavy cream
13 -
10.5 ounces chopped semi-sweet, dark, or milk chocolate
# How to Make It:
01 -
Combine heavy cream and chopped chocolate in a microwave-safe bowl. Heat in 15-20 second intervals, stirring between each, until the mixture is warm and chocolate is nearly melted. Allow residual heat to finish melting, microwaving for another 10-15 seconds only if needed. Avoid overheating. Cover with a plate and rest at room temperature for 90 to 120 minutes, stirring every 30 minutes, until thickened and spreadable.
02 -
Preheat oven to 350°F. Line two 8-inch or 9-inch round pans with parchment paper and grease with butter or oil.
03 -
If making buttermilk, combine 1 cup whole milk with 1 tablespoon vinegar or lemon juice. Stir and set aside for at least 5 minutes.
04 -
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until homogenous. Sift flour for a smoother batter.
05 -
Add eggs, vegetable oil, and buttermilk to the dry mixture. Gently whisk until combined and no dry spots remain. Do not overmix.
06 -
In a separate bowl, whisk boiling water with cocoa powder and instant coffee until smooth and glossy.
07 -
Fold the bloomed cocoa and coffee mixture into the cake batter until just combined. The batter will be loose.
08 -
Pour batter evenly into prepared pans. Bake for 20-25 minutes (9-inch pans) or 23-28 minutes (8-inch pans), until a toothpick inserted in the center emerges with moist crumbs.
09 -
Let cakes rest in pans for 10-15 minutes. Carefully turn out onto a wire rack to cool completely before frosting.
10 -
Using a serrated knife, level the cake tops. Place one layer on a serving stand, spread one-third of ganache over it. Position the second layer on top and cover cake with remaining ganache, using an offset spatula to finish. To prevent crumbs, apply a thin crumb coat and chill 15 minutes before final frosting.
# Extra Information:
01 -
Allow ganache to cool at room temperature for best texture; refrigerate only if pressed for time, stirring every 10 minutes to ensure even consistency.
02 -
For homemade buttermilk, sour cream can be substituted for a richer crumb.
03 -
Cakes can be stored at room temperature under a cake dome for up to 2 days, or refrigerated for up to 7 days. Bring to room temperature before serving.
04 -
The cake can be frozen, well-wrapped, for up to 3 months. Defrost overnight in the refrigerator, then let come to room temperature.