Single-layer chocolate cake- Moist tender chocolate cake frosted with glossy creamy decadent chocolate fudge. It’s a delicious cake that comes together really fast and will surely please chocolate lovers.Â
Sometimes when I crave a chocolate cake but don’t want to go through the labour of making a layered cake, I make a single-layer cake. Today I am sharing my favourite single-layer chocolate cake.Â
Why you will love this recipe
It’s a single-layer 8-inch chocolate cake. All you have to do is wait for the cake to cool and then frost it. There is no chilling time or worrying about crumb coating.
The chocolate cake comes together easily. All you need is a bowl and a whisk.
This chocolate cake stays moist for days and has a soft crumb.
It’s full of rich chocolate flavour you will love.
The chocolate fudge frosting is rich and decadent. It pairs beautifully with the cake.
Ingredients
Chocolate Cake
Plain or All-Purpose Flour- This is the structure of the cake.
Cocoa Powder– Gives the cake its chocolate flavour. My favourite to use is Cacao Barry Amber Cocoa Powder Extra BruteÂ
Sugars– You will need granulated sugar and light brown sugar.  The molasses in the sugar add moisture and flavour to the cake.Â
Espresso Powder- Enhances the flavour of the cocoa powder.
Baking Powder & Baking Soda- Aids in the rising of the case
Salt- Enhances the flavour of the cake and balances the sweetness.Â
Eggs- Binds the ingredients together easily and creates a smooth batter.Â
Milk – Adds moisture to the cake.Â
Sour Cream-Â The gives the cake a tender crumb.Â
Oil- Vegetable, sunflower or canola oil can be used. It adds moisture.
Vanilla Extract– Adds flavour to the cake.Â
Hot Water-Â It enhances the chocolate flavour and also makes the cocoa powder bloom and hydrates it. The addition of boiling water into the batter keeps the cake fresh and soft for longer.Â
Chocolate Fudge Buttercream
Unsalted butter– Adds rich flavour and ensures the frosting has a nice creamy texture.Â
Icing sugar – Sweetens and helps the frosting hold its shape.
Cocoa Powder- Gives the frosting its rich chocolate flavour and a lovely deep colour.Â
Chocolate Callets- Use good quality chocolate or chocolate you enjoy eating. The melted chocolate gives the frosting a smoother texture and a richer chocolate flavour.Â
Corn syrup– Gives the frosting its gloss.
Hot water- helps to develop the cocoa powder and gives the finished frosting that silky finish.
Salt- Enhances the flavour of the frosting.Â
Vanilla Extract – Adds flavour
For more chocolate recipes, check these out:Â
Tips for making this single-layer cake
Sift the dry ingredients into a large mixing bowl to combine everything evenly before mixing in the wet ingredients. This helps ensure a smooth batter.
Bring your milk, eggs, and sour cream to room temperature before baking. The batter mixes together evenly when all the ingredients are at room temperature.Â
Prep your pan. Grease the sides and bottom of the cake tin and then line it with parchment paper. This allows for easy removal of the cake.
Do not over-mix the cake batter.Â
Make sure the butter for the frosting is soft when making the frosting
Use high-quality chocolate for the frosting as this affects the flavour of the frosting.
Wait for the cake to cool completely before frosting it. Â
Storing the Chocolate Cake
The single-layer chocolate cake can be stored covered at room temperature for up to 5 days.Â
For more chocolate recipes, check these out:
Easy Single-Layer Chocolate Cake
Ingredients
Chocolate Cake
- 150 grams (1 and ¼ cup) all-purpose or plain or flour
- 100 grams (1 cup) granulated sugar
- 90 grams (1 cup) light brown sugar
- 45 grams (½ cup) cocoa powder
- ¼ tsp bicarbonate of soda or baking soda
- ¼ tsp  baking powder
- ½ tsp salt
- 2 large eggs, room temperature
- 120 ml (½ cup) vegetable or sunflower oil
- 60 ml (¼ cup) milk
- 120 grams (½ cup) sour cream
- ½ teaspoon teaspoon espresso powder
- 60 ml hot water
Chocolate Fudge Frosting
- 250 grams unsalted, room temperature
- 100 grams (1 cup) icing sugar
- 45 grams (½ cup) cocoa powder
- 60 ml (½ cup) hot water
- 2 tablespoons light corn starch
- 1 tsp vanilla extract
- 145 grams chocolate callets
Instructions
- Preheat the oven to  160°C Fan/180°C/350°F.Â
- Lightly grease an 8-inch square cake pan. Line the bottom and sides with parchment paper.
- In a bowl, sift flour, sugars, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a separate bowl or jug, whisk together eggs, oil, sour cream, milk and vanilla.
- Add wet ingredients to dry ingredients and whisk until just combined.
- Dissolve espresso powder in hot water and stir into the cake batter until incorporated,
- Pour batter into the prepared pan and place in the oven. Bake for 30-40 minutes or until a toothpick inserted into the cake comes out clean with a few crumbs sticking to it.
- Place the cake pan on a cooling rack and cool for 30 minutes before removing it from the pan and cooling completely.Â
Chocolate Fudge Frosting
- Add chocolate callets to a heatproof bowl and melt at 30 second bursts in microwave. Set aside.
- Beat the butter on medium speed until pale and fluffy, about 5 minutes.
- Add in sifted icing sugar, cocoa powder, hot water, light corn syrup, vanilla and salt and beat until well mixed, about 1 minute. Increase the speed to medium and beat for 2 more minutes.
- Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
- Fit a disposable piping bag with a 1M tip. Fill the piping bag with frosting and pipe rosettes on top of the cake.
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