Everyday Chocolate Cake
Quick, easy, and foolproof, this easy chocolaty cake lives up to its name—a cake you’ll want to eat every day! It’s good on its own, or serve with the ganache icing for a chocolate lover’s paradise. Bonus: It smells as good while it's baking as it tastes later on.
Servings: 10
Calories: 174kcal
Ingredients
- 10 Tbs. unsalted butter, softened
- 1 ⅔ cups granulated sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- ½ tsp. salt
- 1⅓ cups all-purpose flour
- ½ cup plus ⅓ cup cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1½ cups good quality coffee, chilled
- Powdered sugar, for dusting
Chocolate Ganche
- 6 oz. dark or semisweet chocolate, chopped (do not use chocolate chips)
- ¾ cup heavy or whipping cream
- Granulated sugar, if needed
Instructions
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line with a sheet of parchment paper.
- In a large bowl, beat the butter and sugar until pale and smooth. Beat in the eggs, one at time and beating well after each addition, until blended. Beat in the vanilla and salt.
- Sift the flour, cocoa, baking powder and baking soda into the bowl and by hand, using a rubber spatula, fold in mixture just until blended. Add the coffee and mix until batter is smooth and almost free of lumps.
- Scrape the batter into the prepared pan and spread evenly. Bake until a cake tester inserted into the center comes out with a just a fewmoist crumbs clinging to it, 40 to 35 minutes. Transfer the pan to a wire rackand let cook for about 15 minutes.
- Make the icing: Put the chocolate into a medium heatproof bowl. In a small saucepan, heat the cream until it just begins to bubble. Pour the cream over the chocolate and let it stand for 2 minutes, then whisk until the mixture is smooth.
- To serve, dust the cooled cake with powdered sugar and serve with the ganache.
Notes
Note: For the ganache, if you are using dark chocolate that is 70% or more, the mixture may be thick and you’ll need to add more cream to thin it. Also, you may want to add a teaspoon or more of sugar when you add the cream.
Store the cake airtight at room temperature for 3 to 5 days.
Nutrition
Serving: 10g | Calories: 174kcal | Carbohydrates: 50.7g | Protein: 2.6g | Fat: 14.2g | Cholesterol: 13.5mg | Sodium: 379.2mg | Sugar: 3.3g