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Basic 8 inch Single Layer Chocolate Cake
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Basic Chocolate Cake (8 inch single layer)

This 8 inch Single Layer Basic Chocolate Cake is an easy one bowl chocolate cake recipe. Paired with a rich chocolate ganache frosting.
Course Cake, Dessert, Snack
Keyword 8 inch cake, basic chocolate cake, single layer cake
Prep Time 25 minutes
Cook Time 40 minutes
Servings 8 slices
Calories 576kcal

Ingredients

Chocolate Cake

  • 1 cup (150g) plain all purpose flour, scoop & leveled
  • 1/2 cup natural unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp instant coffee powder
  • 1/4 tsp fine salt or Kosher salt
  • 125 g unsalted butter, softened to room temperature
  • 3/4 cup golden or white caster sugar
  • 2 large eggs, at room temperature, (approx. 55g-60g in shell)
  • 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 thickened/heavy cream, or canned coconut cream

Instructions

Chocolate Cake

  • Preheat oven to 180ºC (356ºF). Line a round 8-inch baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of cocoa. This will leave your finished cake with smooth sides.
  • In a medium size mixing bowl, add flour, cocoa, baking powder, coffee, and salt. Whisk until well combined. Set aside.
  • In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  • Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
  • Add sugar. Beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
  • Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
  • Pour in milk, oil, and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
  • Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-mix.
  • Pour into the lined pan and smooth out the top with a spatula.
  • Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean and it’s golden all over.
  • Remove from oven and allow to cool in pan for 10 minutes.
  • Carefully remove from pan and transfer to a wire rack to cool completely.

Chocolate Ganache

  • Break chocolate down into squares and place it into a small heat-proof bowl.
  • Pour cream into a small pot and gently warm over low heat.
  • 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.
  • Pour warm cream over the chocolate and let sit for 2 minutes.
  • Gently stir the chocolate into warm cream until well combined and smooth.
  • Set aside at room temperature for 30 minutes until it has thickened up to spreading consistency. Or refrigerate until it firms up. Keep a close eye on it though, once it thickens and reaches spreading consistency, it will turn solid quickly, at which point, it will be difficult to spread.
  • Spread frosting over the cooled cake. Set aside and allow to set.
  • Slice into triangles and enjoy.

Notes

Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
Ensure your cold ingredients come to room temperature before making your cake and frosting. The butter, eggs, and milk. Using cold ingredients in cakes will not emulsify and blend appropriately with the rest of the ingredients, which results in problems with the final product.
Do not over-mix this cake batter as it will result in a tough cake texture after baking.
When heating up your cream for the chocolate ganache, ensure it doesn’t come to a boil as it will burn your chocolate.
Wait for the ganache to thicken up to a spreadable consistency so it's easier to spread over the cake.
Store cake in an airtight container, in a dry dark pantry, 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. 

Nutrition

Calories: 576kcal | Carbohydrates: 47g | Protein: 7g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 110mg | Potassium: 449mg | Fiber: 5g | Sugar: 26g | Vitamin A: 854IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 5mg