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Easy Chocolate Cake

Easy Chocolate Cake Recipes
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Whip up pure chocolate bliss with this incredibly moist and easy cake! Perfect for weeknights or celebrations, it comes together quickly in one bowl and delivers deep chocolate flavor. Top with a simple ganache for extra decadence.

Ingredients

Scale

For the Cake:

  • 1 cup (142g) All-Purpose Flour (scoop and level)
  • 1 cup (200g) Granulated Sugar
  • 6 Tbsp (35g) Dutch Process Cocoa Powder (+ more for dusting)
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Buttermilk
  • 1/2 cup Vegetable Oil (or Canola)
  • 2 tsp Vanilla Extract
  • 2 Large Eggs

Optional Chocolate Ganache:

  • 6 oz Semi-Sweet Chocolate, finely chopped
  • 3/4 cup Heavy Cream

Instructions

  1. Prep Oven & Pan: Preheat oven to 350°F (176°C). Grease and dust an 8×8 or 9×9 inch baking dish with cocoa powder, tapping out excess.
  2. Whisk Dry: In a large bowl, whisk together flour, sugar, 6 Tbsp cocoa powder, baking soda, and salt until combined.
  3. Add Wet: Pour in buttermilk, oil, vanilla, and eggs.
  4. Mix Batter: Whisk everything together until just combined and smooth (about 1 minute). Be careful not to overmix!
  5. Pour & Bake: Pour batter into the prepared dish. Bake for 27-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool Down: Let the cake cool completely in the pan on a wire rack before adding ganache (if using) or slicing.

Optional Ganache:

  1. Place chopped chocolate in a medium heatproof bowl.
  2. Heat heavy cream in a small saucepan over medium heat until it just simmers (tiny bubbles around the edge – don’t boil).
  3. Pour the hot cream over the chocolate. Let sit for 1 minute.
  4. Stir gently with a spatula until completely melted and smooth.
  5. Let ganache cool and thicken at room temperature until spreadable (about 30 minutes), then spread over the cooled cake.

Notes

  • Serving: Delicious plain, dusted with powdered sugar, or topped with the optional ganache. Great with fresh berries or a scoop of vanilla ice cream!
  • Tips & Tricks:
    • Measure Flour Correctly: Spoon flour into your measuring cup and level it off; don’t scoop directly from the bag.
    • Don’t Overmix: Mix batter only until ingredients are combined for a tender cake.
    • Cool Completely: Ensure the cake is fully cool before frosting, especially with ganache, or it will melt!
  • Storage: Store leftover cake covered tightly at room temperature for 3-4 days.
  • Freezing: Wrap the cooled, unfrosted cake tightly in plastic wrap, then foil or a freezer bag. Freeze for up to 1 month. Thaw overnight in the fridge or for a few hours on the counter. Frost after thawing if desired.

Find it online: https://cakeshungry.com/easy-chocolate-cake-recipes/