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Ultra-Moist, One-Bowl Chocolate Cake with Rich Coffee Ganache

A close-up of a slice of moist chocolate cake topped with thick, glossy chocolate glaze dripping down the side.
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Follow this simple recipe for an ultra-moist chocolate cake that uses hot water and oil for a tender crumb. This one-bowl method keeps cleanup minimal, and the rich coffee ganache adds a decadent finish perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • 1 tablespoon unsalted butter (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This is your one-bowl dry mix.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until just combined. Scrape down the sides of the bowl.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until the batter is smooth and thin. The batter will be very liquid; this is correct for moisture.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth. Whisk in the butter until fully incorporated and glossy.
  9. Once the cakes are completely cool, frost them with the ganache.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cake taste like coffee. If you prefer no coffee notes, use hot water.
  • Do not overmix the batter once the wet ingredients are added, especially after adding the hot liquid, to keep the crumb tender.
  • This oil-based cake stays moist longer than butter-based cakes. Store covered at room temperature for up to three days.

Nutrition

Find it online: https://delishcraze.com/moist-chocolate-cake-recipe-one-bowl/