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The Best Chocolate Cake!

A delicious and easy to make chocolate cake your whole family will love, with an easy to make homemade ganache that's 100% foolproof!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
LaughingSpatula.com

Ingredients

  • Recipe For an 8 x 8 Cake see recipe for 9 x13 below
  • 1 egg
  • 1 cup white granulated sugar
  • 1/2 cup sour cream Do not use fat free or greek yogurt
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup brewed cooled coffee
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 teaspoon sea salt for sprinkling optional
  • For an 8 x 8 Ganache Frosting
  • 1 cup semi sweet chocolate chips
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • Recipe for a 9 x 13 Cake
  • 2 eggs
  • 2 cups white granulated sugar
  • 1 cup sour cream or greek yogurt do not use non fat
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla
  • 1 cup unsweetened cocoa powder
  • 1 cup brewed coffee - cooled
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons sea salt for sprinkling optional
  • Recipe for a 9 x 13 Frosting
  • 2 cups semi sweet Chocolate chips
  • 2 cups heavy cream
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Select size of cake from above recipe and proceed with instructions:
  3. Spray an 8 x 8 pan or a 9 x 13 pan with non stick spray.
  4. In large mixing bowl combine egg, sugar, sour cream, vegetable oil and vanilla until well blended.
  5. Add cocoa powder and coffee. Mix until no lumps are evident.
  6. Add flour, baking soda, baking powder and salt.
  7. Mix until just combined.
  8. Pour into prepared pan.
  9. x 8 pan - bake for 25-30 minutes
  10. x 13 pan bake for 30-35 minutes
  11. Or until a toothpick inserted in the center comes out clean
  12. Let cake cool completely before frosting.
  13. For Ganache Frosting
  14. Pour chocolate chips in large microwave save bowl and microwave for one minute until just soft.
  15. In another microwave safe bowl heat cream until it just begins to boil. About 2 minutes. Pour over chocolate chips and let sit for 2-3 minutes. Using a wire whisk, mix well.Chocolate will melt and will become a creamy consistency. Add vanilla. Cool in fridge for 10-15 minutes before frosting cake.Note: If you are in a hurry to serve, I found that chilling the cake after frosting it, for 30 minutes helped set up the ganache.