Description
An ultra-moist, fudgy double chocolate cake made in a single bowl with no mixer required. Finished with a simple, glossy dark chocolate ganache, this dessert is ready in under an hour and stays moist for days.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ cups (300g) granulated white sugar
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs (room temperature)
- ½ cup (120ml) vegetable oil or canola oil
- 1 cup (240ml) buttermilk (room temperature)
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
- 1 cup (170g) dark chocolate chips or semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
- Add the eggs, oil, buttermilk, and vanilla extract to the dry ingredients. Mix on medium speed (or whisk vigorously) for about 2 minutes until combined. Scrape down the sides of the bowl.
- Stir in the boiling water by hand. The batter will become thin and watery; this is normal. Stir until fully combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then remove them to a wire rack to cool completely.
- While the cakes cool, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Do not boil vigorously.
- Pour the hot cream over the chocolate chips in a heat-proof bowl. Let sit for 5 minutes, then stir gently from the center outwards until smooth and glossy.
- Place one cake layer on a serving plate. Pour half the ganache over the top, allowing it to drip down the sides. Top with the second layer and pour the remaining ganache over the top. Smooth or let drip naturally.
- Slice and serve.
Notes
Oil keeps the cake moist for days, unlike butter which can dry out. Do not skip the boiling water; it blooms the cocoa powder for intense flavor. Ensure ingredients like eggs and buttermilk are at room temperature for best emulsification. The cake can be stored at room temperature for 2 days or in the fridge for 5 days. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use dairy-free milk and chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
Keywords: double chocolate cake, one bowl cake, easy chocolate cake, ganache frosting, moist chocolate cake, weeknight dessert, fudgy cake