Basic Chocolate Cake (8 inch single layer)
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This Single Layer Basic Chocolate Cake Recipe is an easy one bowl chocolate cake recipe. Paired with a rich chocolate ganache frosting. Consider this your go-to basic 8 inch single layer chocolate cake recipe!
Single layer chocolate cake recipe
When it comes to basic chocolate cake recipes, the appeal of an 8-inch single-layer chocolate cake is undeniable.
Perfect for both novice and experienced bakers, this recipe stands out with its rich, decadent chocolate flavor and irresistibly soft, moist crumb.
Ideal for any celebration, this cake provides a delightful base for various frostings or can be enjoyed simply, letting the deep chocolate taste shine through with a dusting of powdered sugar.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this chocolate cake recipe!
Must Have Tools
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How many slices can you get from an 8-inch cake?
An 8-inch cake typically yields 8 to 12 slices, depending on the serving size desired. For larger gatherings, you might cut smaller, more slender slices, whereas for more intimate settings, you might opt for fewer but thicker slices.
What’s the best way to ensure the cake is moist?
To ensure your chocolate cake stays moist, avoid overbaking it. Keep an eye on the cake as it nears the end of baking time and perform a skewer test to check for doneness. Also, incorporating ingredients like oil, as in cake recipes, helps retain moisture.
What other frosting can I add besides chocolate ganache?
If you’re looking for alternatives to chocolate ganache, consider frosting your cake with chocolate buttercream, whipped cream, or even a dusting of powdered sugar. Cream cheese frosting frosting also pairs beautifully with the rich flavor of chocolate.
Is this chocolate cake suitable for layering?
While this recipe is for a single-layer cake, the batter can be doubled and baked in two 8-inch pans if you prefer a multi-layer cake.
Can I make this chocolate cake in advance?
Yes, you can prepare the cake a day ahead. Bake it, let it cool completely, and then wrap it tightly. Frost it the day you plan to serve it for the best texture and flavor.
Expert Tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Ingredient Temperature: Ensure your butter, milk and eggs, are at room temperature to achieve a uniform cake batter.
- Gentle Mixing: Once you add the flour mixture, mix gently to avoid developing too much gluten, which can make the cake tough. Stop mixing as soon as the flour is incorporated.
- How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it’s clean or has a few crumbs, it’s ready to come out of the oven. It will also spring back when you press it lightly with your finger.
How to store single layer chocolate cake
- Store your chocolate cake in an airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
- Freeze this basic chocolate cake by allowing it to completely cool after baking. Do not add the chocolate ganache frosting. Wrap it tightly in plastic wrap and then wrap it again in tinfoil. Freeze it for up to 3 months.
- To defrost your cake, remove it from the freezer and place it in your refrigerator, it’s wrapped up, for a full 24 hours to slowly thaw.
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If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Basic Chocolate Cake (8 inch single layer)
Ingredients
Chocolate Cake
- 1 cup (150g) all-purpose flour, scoop & leveled
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp instant coffee powder
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup superfine sugar / caster sugar
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/4 cup extra virgin olive oil
- 1 tsp vanilla extract
Chocolate Ganache
- 200 g plain dark chocolate block, use a quality dark chocolate
- 200 ml heavy cream / thickened cream, or canned coconut cream
Instructions
Chocolate Cake
- Preheat Oven: Preheat your oven to 180ºC (356ºF). Line a round 8-inch baking pan with parchment paper. Alternatively, for non-stick pans, liberally grease with butter and dust with a light layer of cocoa for smooth cake sides.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, cocoa, baking powder, coffee, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using electric hand beaters or a stand mixer with the paddle attached, cream the softened butter and sugar until pale and creamy, about 2 minutes, scraping down the sides as needed.
- Add Eggs: Beat in eggs one at a time, incorporating each for 10 seconds, ensuring to scrape down the sides after each addition.
- Incorporate Liquids: Pour in the milk, oil, and vanilla. Beat for 15 seconds until well combined, scraping the bowl's sides again.
- Combine Dry and Wet Ingredients: Add half of the dry ingredients mixture, beating just until combined. Add the remaining dry ingredients and mix until just incorporated, being careful not to over-beat. Gently fold in any remaining flour or cocoa visible using a spatula.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake the Cake: Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean and the cake is golden all over.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Chocolate Ganache
- Prepare Chocolate: Break the chocolate into squares and place it into a small heat-proof bowl. Set aside.
- Warm Cream: Pour cream into a small saucepan and gently warm over low heat until it is warm and steam starts to come off the surface. Small bubbles should appear around the edges, but do not let it come to a boil.
- Heat cream until warm and steam starts to come off the surface and small bubbles begin to appear around the edges, do not let it come to a boil. Remove from heat.
- Combine Chocolate and Cream: Pour the warm cream over the chocolate and let it sit for 2 minutes.
- Mix Ganache: Gently stir the chocolate and cream together until well combined and smooth.
- Thicken Ganache: Set the ganache aside at room temperature for about 30 minutes until it thickens up to a spreading consistency. Alternatively, refrigerate it to speed up the process, but monitor closely to prevent it from solidifying too quickly.
- Frost Cake: Spread the ganache over the cooled cake and allow it to set.
- Serve: Once the ganache has set, slice the cake into triangles. Enjoy!
Notes
Nutrition
This cake sounds simple and delicious! I don’t have coffee powder though, what can I use instead?
Hi Sonray, I’m glad to hear that you’re interested in trying the chocolate cake! If you don’t have coffee powder on hand, no worries at all. You can simply omit it without any major impact on the overall flavor of the cake. Alternatively, adding an extra teaspoon of vanilla extract can enhance the cake’s depth of flavor in a different but equally delightful way. Both options work well, so feel free to choose based on what you have available. Happy baking, and I hope you enjoy the cake! Kindest, Sam 🙂
I was looking for an 8” chocolate cake to try with my air fryer. This was perfect. Delicious, moist and perfect size cake for me and my husband. I didn’t cook as long as stated because the very center was browning & toothpick test was good. When my air fryer beeped half way through I rotated the pan a quarter and it cooked very evenly. I made a caramel buttercream icing and it was very tasty with this cake. I’m also going to try the vanilla cake with the caramel buttercream icing – I’m sure it will be delicious as well.