The Best Chocolate Cake Ever
The best chocolate cake you’ll ever make! This one bowl cake is easy, decadent and super moist. Topped with a luxurious chocolate ganache, this cake is the perfect dessert for any occasion any time of year.
If there’s one cake I can’t turn down, it’s chocolate cake. Blackout, with espresso, layered, marbled – you name it. Chocolate cake has been my favorite since I can remember. And of course I’ve had great ones over the years, but nothing compares to this one. It is rich and not overly sweet. It’s moist and melts in your mouth. And that ganache – OMG. I honestly don’t know what I like most. Luckily I don’t have to pick!
So we’re in the middle of fall and I’ve been baking tons of fall-inspired recipes. From pumpkin to butterscotch, I was about ready for a change. And that’s what I love about chocolate – it goes with every season and every occasion! Chocolate is definitely my love language.
The Best Chocolate Cake Ever!
- It’s the easiest cake you’ll ever make.
- All you need is one bowl – yup. No messy kitchen afterwards.
- It’s versatile. Bring it to any kind of celebration and no one will be disappointed. Be prepared to share the recipe!
- Make it lighter by dusting cocoa powder instead of chocolate ganache – it’s still delicious.
Easy Chocolate Ganache
Don’t be intimidated by ganache. If you’ve been following me for a while you know I live for easy recipes. And this is no exception. All you need is 3 ingredients and a double broiler. Once the chocolate melts, all you have to do is let it cool for a bit. Spread and make easy swirls with an angled spatula or the back of a spoon.
Go the extra mile and top it with some blackberries (raspberries work too!).
So, if you have a chocolate lover (or are one yourself) in your life, make them this cake. It’ll definitely brighten up their day, especially during these cold and dark fall/winter days.
There you have it! My go-to chocolate cake that will have you craving for more.
Not enough chocolate? Check out other recipes:
Let me know if you bake it, share it on instagram using @yogaofcooking. I love seeing what you make!
xo Rosana
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The Best Chocolate Cake Ever
- Total Time: 65 minutes
- Yield: 12
Description
The best chocolate cake you’ll ever make! This one bowl cake is easy, decadent and super moist. Topped with a luxurious chocolate ganache, this cake is the perfect dessert for any occasion any time of year.
Ingredients
Ingredients
- 8 tbsp butter
- 1/4 cup cocoa powder
- 5 oz chocolate chips
- 1 cup boiling water
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups flour
- 1/4 cup almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
For the Ganache
- 8 oz dark chocolate (chopped)
- 1 cup heavy cream
- 2 tbsp butter (room temperature)
- Pinch of salt
Instructions
- Preheat the oven to 350 F. Grease an 9-inch springform pan with butter and line with parchment paper.
- Cut butter into 2 inch squares. Place butter, cocoa powder and boiling water into a large bowl. Mix until everything is melted and well combined. Add the sugar and whisk until it dissolves.
- Add the eggs one at a time, whisking as you go. Add the vanilla and combine until smooth.
- In a separate bowl, sift the flour, almond flour, baking powder, baking soda and salt. Whisk the flour mixture into the chocolate mixture and mix until everything is combined and smooth. Add the cinnamon and nutmeg and mix again. Batter will be liquid.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
For the Ganache
- Place the chocolate in a small bowl. Set aside.
- In a small saucepan, combine the butter and heavy cream and heat on low until butter has melted. Mixture should be warm.
- Pour the cream mixture over the chocolate and allow to stand for 2-4 minutes. Add salt.
- Stir everything together with a wooden spoon until the ganache is smooth.
- Cover with plastic and allow to cool until desired consistency. For a thicker ganache, allow to cool for 1 hour at room temperature.
- Spread over cooled cake, making swirls using an angled spatula or the back of a spoon. Enjoy!
Notes
*Recipe adapted from Ottolenghi.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Hi. This cake looks so yummy. My daughter is allergic to nuts. Can the almond flour be substituted with all purpose flour? Thank you!
Hi! I haven’t tried it but I’m pretty sure you can!
Hi yumm recipe. Could i use only whole wheat flour instead of almond flour. Thanks.
Tanvi
Have you made this cake adding espresso? Or a thin layer of raspberry jam under the ganache. Planning on making this cake for my husbands 85th birthday on March 5th. We plan on driving to the winery from Newport on the 5th.
I haven’t tried it but it sounds really good!
This cake just came out of the oven for me, and I’m excited to have it for dessert tonight. But one note: It’s not one bowl. The directions clearly state you have things in two bowls, plus the double broiler for the ganache.