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Basic 8 inch Single Layer Chocolate Cake
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Single Layer Chocolate Cake Recipe (8-Inch, One Bowl)

This Single Layer Chocolate Cake Recipe (8-Inch, One Bowl) is soft, moist, and rich in chocolate flavor. Easy to make with ganache or your favorite frosting!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings 10 slices
Calories 576kcal
Author Samantha Pickthall

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
US Customary - Metric

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.
    1 cup (150g) all-purpose flour,, 1/2 cup unsweetened cocoa powder, 2 tsp baking powder, 1 tsp instant coffee powder, 1/4 tsp salt
  • 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.
    125 g unsalted butter,, 3/4 cup superfine sugar / caster sugar
  • Add Eggs: Beat in eggs one at a time, incorporating each for 10 seconds, ensuring to scrape down the sides after each addition.
    2 large eggs,
  • Incorporate Liquids: Pour in the milk, oil, and vanilla. Beat for 15 seconds until well combined, scraping the bowl's sides again.
    1/2 cup whole milk,, 1/4 cup extra virgin olive oil, 1 tsp vanilla extract
  • 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.
    200 g plain dark chocolate block,
  • 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. Remove from the heat.
    200 ml heavy cream / thickened cream,
  • 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

  • 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. 

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