Here is my philosophy on cakes - they should be easy to make. Oh wait - that is my philosophy on just about everything. But here is the thing, a great chocolate cake is just a must know and it can seem intimidating, so intimidating that you just give in and reach for the boxed mix. Do yourself a solid and walk away from the mix. This delicious Chocoholics Chocolate Cake is ridiculously easy to make, has a rich moist crumb and can be made in just one bowl. Oh and the ganache - the ganache just makes me swoon, and it is the perfect decadent pairing for this richly chocolate cake.
If you're a cake nerd like me - or have ever been on pinterest in your entire life - then you'll have seen a bunch of cake recipes that are variations on a theme. I know you've been dying to know what the difference is between all of them (lol) so here I am answering your burning questions ...
| What the heck is the difference between all these cake recipes? | |||
| That Chocolate Cake (Scharffenberger) | Beattys Chocolate Cake (Ina Garten) | Hersheys Chocolate Cake | |
| Leavening | 1.5 tsp baking powder, 1.5 tsp baking soda | 2 tsp baking powder, 1 tsp baking soda | 1.5 tsp baking powder, 1.5 tsp baking soda |
| Eggs | 2 large | 2 extra large | 2 large |
| Milk | Regular Milk | Buttermilk | Regular Milk |
| Other Liquid | Coffee | Coffee | Boiling Water |
| Technique | 2 minute mix time | Mix to incorporate | 2 minute mix time |
So which one do I prefer? I prefer That Chocolate Cake with buttermilk subbed in for the hot coffee, but with minimal mixing. Here is why - with these leavening ratios and the cocoa I usually use (Fryes) I never end up with that chemically after taste that some chocolate cakes have.
I recently made this cake with 2% milk instead of buttermilk which is what I usually use and I could instantly see the difference. If you can get your hands on buttermilk then use that. If not then put a tablespoon of vinegar in a measuring cup, pour over enough milk to make 1 cup and let it stand until it starts to look thicker, almost like its curdling. It may not look delicious but it will make a world of a difference to your cake!
The ganache despite being very impressive looking (and tasting) is super easy to make. I do suggest that you step away from the no name chocolate chips on this one. Chocolate chips will often have additives that help them hold their shape and will not melt smoothly. Milk chocolate chips especially can have this problem. 400g of chocolate can seem like a lot but it's shy of two bags of chocolate chips or is 4 of the smaller bars of chocolate and will give you enough ganache to generously frost a cake. Because you know what makes me want to pull my hair out? When I have ¼ of the cake left to frost and there isn't any frosting left. Yeah... that.
A One Bowl Chocoholics Chocolate Cake w Chocolate Ganache
Ingredients
Cake
- 2 cups granulated sugar
- 1-¾ cups all-purpose flour
- ¾ cup cocoa
- 1 teaspoon salt
- 1-½ teaspoons baking powder
- 1-½ teaspoons baking soda
- 2 large eggs lightly beaten
- ½ cup canola oil
- 1 cup buttermilk
- 1 cup very hot freshly brewed coffee
Ganache
- 400 g chocolate semi sweet or bittersweet, whatever you prefer
- 200 ml cream
Instructions
- Preheat an oven to 350 degrees and grease and flour two 9-inch pans.
- Combine all the 'dry ingredients' together in a bowl.
- Mix in the remaining ingredients except the coffee on medium speed till combined.
- Add the coffee.
- Divide the batter between the two pans - it's approx 2 ¾ cup per pan if you divvy it into two
- The cakes take 22-28 minutes to bake. Test as soon as the top starts to look done and the cake starts to pull away from the sides.
- Remove and let cool for ten minutes before inverting out onto a cooling rack.
For the Ganache
- Chop the chocolate
- Scald the cream in a pan, remove from the heat
- Add in the chocolate pieces (or chips) and stir well till the chocolate melts.
- Cover and refrigerate once it comes to room temperature till it reaches spreadable consistency.
- If it has become too hard then warm in 15 second intervals to acheive a spreadable consistency.
- If you want to pipe it out you can always whip a cold ganache for a fluffier frosting or pipe on some final decorations when it's cold and thicker.
To Assemble
- Put about ¾ cup of ganache on top of the base layer and spread into an even circle.
- Stack the second cake.
- Add ganache to the sides and 'patch' any uneven bits (creases where the cake layers meet etc)
- I like to 'frost' my cake by adding dollops of ganache on top close to the edge, pushing it over the edge with my offset spatula until all the sides are done and then I finish up the top and do a final tidying up.
- Do whatever is easier for you and just remember that there is no such thing as ugly chocolate, swirl it, smoothen it, just have fun!
Najia Mahmood says
Hi Dear, i am plannig to make this cake. just one question what does ons cup brewed coffee mean?
Sarah Mir says
Hi! If you don't drink brewed coffee (from a [percolator or coffee machine) then I would recommend one teaspoon of instant coffee dissolved in 1 boiling cup of water! Happy baking!
Fatima Iqbal says
Hi. If I want to make one cake rather two layers, should I halve the ingredients? Thanks
Sarah Mir says
Hi there! As long as your pan has high sides you can just bake it in one pan! Some of the layer cake pans are lower - like 2 inches.
Maria Waleed says
Finally I can rate the recipe
Thank you for all the recipes
Sarah Mir says
Thank YOU for trying it and taking the time to rate it!
Maria Waleed says
The cake was absolutely amazing a hit in my home like all other cakes by you
Manayal Saleem says
Hi sara,
Hope you are well. I always try your recipes and they turn out great. Thank you for sharing them with us. I just had one question I tried this recipe it tastes wonderful but my cake fell as it cooled down. I did not open the oven door alot so am confused where I went wrong. Please do guide me.
Thank you.
Sarah Mir says
Hi Manayal! Thank you for being so sweet! A cake falling a little as it cools isn't unusual, especially one that's this moist. As long as it tastes cooked through in the middle you're good!
Naseem Kerai says
Hi if I make butter milk at home how long it will become thick like curd
sarahjmir@gmail.com says
Hi! Commercially made buttermilk isn’t thick like curd. It’s a thicker consistency than milk but runny
Shazia says
I’m a huge fan or Ina’s cake! Interested to try your twist!!! Lots of love!
sarahjmir@gmail.com says
Thanks Shazia! This is one of those every birthday party for years cakes and it always turns out so nice!
Rads says
This our fav chocolate cake I should make it more often
sarahjmir@gmail.com says
thank you Radha! I happened to have a very tasty version for breakfast today - shhhh don't tell anyone!
Tahira says
Aoa sister im on your instagram page follower but instagram didn't let me open ur page kindle message me on insta i missed ur stories I'm so sad 😞 my instagram name Tahira mian
sarahjmir@gmail.com says
Wasalam! I have no messages from you and not sure why my stories aren't showing! Is everything ok?
Shumaila Chauhan says
Love chocolate cake and love the one bowl kinds! I use coffee and buttermilk in my chocolate cakes! Now I feel like eating a piece (or two or maybe the whole cake!)
Eraj says
I Love me a good chocolate cake! I made the version with a cup of coffee a few years ago and have never looked back. Might try the buttermilk one now though, since you insist 😉 i always end up frosting with a white/vanilla frosting since the hubs cant take that much chocolate (I know, right?!) One of the things I look forward to most when I go back to Karachi is the Nando's chocolate cake. Sigh.
sarahjmir@gmail.com says
Nandos.....sigh....
Best.
There is a joy the baker chocolate frosting recipe that when you make it with natural cocoa tastes exactly like nandos frosting. with this cake it is the bomb. really. and now i am hungry again...
Rafia says
Me want!!!!!! If ever I attempt to make my own chocolate cake, I will try this one. You had me at one bowl.
sarahjmir@gmail.com says
rafia please do! it is EASY, my 5 yr old is convinced she can make it - if it weren't for my lack of faith in her flour measuring skills I would probably let her! if you don't usually bake then don't kill yourself over two layers. Bake it one 9-inch pan for 35-45 minutes - you will be able to smell it when it's done. Then make and pour half the amount of ganache over it. Done.