Recipe for Simple Chocolate Cake with Chocolate Ganache

This recipe produces a moist chocolate cake that is straightforward to prepare. No electric mixer is required for the cake batter.

Ingredients

(for one 20 cm / 8-inch round cake, serves 8–10)

For the cake

• 220 g (1¾ cups) all-purpose flour
• 75 g (¾ cup) unsweetened cocoa powder
• 400 g (2 cups) granulated sugar
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (at room temperature)
• 240 ml (1 cup) whole milk or buttermilk
• 120 ml (½ cup) vegetable oil
• 2 teaspoons vanilla extract
• 240 ml (1 cup) boiling water or hot coffee

For the chocolate ganache

• 200 g dark or semi-sweet chocolate, finely chopped
• 200 ml heavy cream (at least 35% fat)
• Fresh strawberries for decoration (optional)

Instructions

1. Preheat the oven to 175°C (350°F). Grease a 20 cm round cake pan and line the base with parchment paper.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
3. Add the eggs, milk, oil, and vanilla extract. Stir until the mixture is smooth.
4. Gradually add the boiling water (or hot coffee) while stirring. The batter will be thin; this is correct.
5. Pour the batter into the prepared pan.
6. Bake for 40–50 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
7. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream until it just begins to simmer, then pour it over the chocolate. Let it stand for 2 minutes, then stir gently until completely smooth. Allow the ganache to cool for 10–15 minutes until it thickens slightly but remains pourable.
8. Place the cooled cake on a serving plate. Pour the ganache over the top, encouraging it to flow down the sides. Refrigerate for 15–20 minutes to set the ganache.
9. Decorate with a fresh strawberry just before serving, if desired.

Storage

The cake may be stored in an airtight container at room temperature for up to 4 days or in the refrigerator for up to one week.