Indulge in the ultimate chocolate experience with this rich and moist chocolate cake topped with a decadent chocolate ganache. This cake is perfect for any special occasion or simply to satisfy a chocolate craving. Made with simple ingredients, it’s easy to whip up and guaranteed to impress.
Ingredients
Chocolate Cake:
- 1 large egg
- 1 cup granulated sugar
- 6 ounces plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)
- ¼ cup canola or vegetable oil
- 1 ½ teaspoons vanilla extract
- ½ cup brewed coffee, room temperature or warm*
- ½ cup unsweetened natural cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt (optional)
Chocolate Ganache:
- 9 ounces semi-sweet chocolate, about 1 1/2 cups semi-sweet chocolate chips
- ¾ cup heavy cream or half-and-half
- 1 teaspoon vanilla extract**
Instructions
Chocolate Cake:
- Preheat and Prepare Pan:
- Preheat your oven to 350°F (175°C). Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
- Mix Wet Ingredients:
- In a large mixing bowl, combine the egg, sugar, yogurt, oil, and vanilla extract. Whisk until smooth and well combined.
- Add Coffee and Cocoa:
- Add the brewed coffee and unsweetened cocoa powder to the wet mixture. Whisk vigorously until the batter is smooth and free from lumps.
- Combine Dry Ingredients:
- Add the flour, baking soda, baking powder, and salt to the batter. Whisk vigorously until just combined, about 1 minute.
- Bake:
- Pour the loose and fairly runny batter into the prepared pan. Bake for about 25 minutes, or until the top is set and a toothpick or cake tester inserted in the center comes out clean.
- Cool:
- Allow the cake to cool in the pan completely, at least 30 minutes, before adding the ganache or frosting, or before slicing and serving.
Chocolate Ganache:
- Melt Chocolate:
- Place the chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften the chocolate; set aside.
- Heat Cream:
- In a small microwave-safe bowl or measuring cup, heat the cream (or half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.
- Combine and Stir:
- Pour the hot cream over the softened chocolate and let it stand for about 1 minute. Whisk vigorously until the chocolate has melted and the mixture is smooth and velvety.
- Add Flavoring:
- Add the vanilla extract or any optional flavorings and stir to combine. Set the bowl aside for about 10 minutes, allowing the ganache to cool and thicken a bit.
- Apply Ganache:
- Whisk the mixture briefly before pouring it all over the cooled cake. Lightly smooth and spread the ganache with a spatula or offset knife.
- Set Ganache:
- Allow the ganache to set up at room temperature for at least 30 minutes before slicing and serving the cake. To speed up the process, you can place the pan in the refrigerator or freezer briefly.
Tips
- Yogurt Substitute: If you don’t have Greek-style yogurt, sour cream works just as well to add moisture and richness to the cake.
- Coffee Tip: The brewed coffee enhances the chocolate flavor without making the cake taste like coffee. If you’re not a fan of coffee, you can substitute it with hot water.
- Ganache Flavoring: For a twist, you can add a teaspoon of your favorite liqueur or a pinch of sea salt to the ganache.
- Storing: The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
Enjoy your rich, chocolatey creation with friends and family!
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