Go Back
Single-layer chocolate layer cake

Easy Single-Layer Chocolate Cake

Moist tender chocolate cake frosted with glossy creamy decadent chocolate fudge.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 1 Cake (8")
Course: Dessert
Calories:
Ingredients Method

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

Method
 

  1. Preheat the oven to  160°C Fan/180°C/350°F. 
  2. Lightly grease an 8-inch square cake pan. Line the bottom and sides with parchment paper.
  3. In a bowl, sift flour, sugars, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. In a separate bowl or jug, whisk together eggs, oil, sour cream, milk and vanilla.
  5. Add wet ingredients to dry ingredients and whisk until just combined.
  6. Dissolve espresso powder in hot water and stir into the cake batter until incorporated,
  7. 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.
  8. Place the cake pan on a cooling rack and cool for 30 minutes before removing it from the pan and cooling completely. 
Chocolate Fudge Frosting
  1. Add chocolate callets to a heatproof bowl and melt at 30 second bursts in microwave. Set aside.
  2. Beat the butter on medium speed until pale and fluffy, about 5 minutes.
  3. 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.
  4. Add the melted chocolate and beat on medium speed until smooth, about 1 minute.
  5. Fit a disposable piping bag with a 1M tip. Fill the piping bag with frosting and pipe rosettes on top of the cake.