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This single layer chocolate cake delivers the perfect balance of decadence and simplicity when you're craving something sweet but don't need a multi-tiered masterpiece. It's a cozy, comforting dessert that satisfies chocolate cravings without leaving you with leftovers for days.
I created this recipe during a quiet weekend at home when I wanted something special but didn't want to be eating cake for a week. Now it's my go-to when friends drop by unexpectedly or when I need a quick chocolate fix without the guilt of leftovers.
Ingredients
- All Purpose Flour: creates the perfect structure while keeping the cake tender
- Granulated Sugar: provides the classic sweetness every cake needs
- Light Brown Sugar: adds depth and moisture with its molasses notes
- Unsweetened Cocoa Powder: delivers deep chocolate flavor look for Dutch-processed for best results
- Baking Powder and Baking Soda: work together to give just the right rise
- Large Egg: binds everything together and adds richness
- Milk: moistens the batter choose whole milk for extra richness if available
- Vegetable Oil: keeps the cake moist longer than butter would
- Vanilla Extract: enhances the chocolate flavor always use pure extract
- Hot Water: activates the cocoa powder and intensifies the chocolate flavor
- Dark Chocolate: optional but adds luxurious depth to the cake flavor
- Espresso Powder: optional but amplifies chocolate flavor without tasting like coffee
For the frosting
- Milk Chocolate Chips: form the base of the frosting choose high quality for best results
- Unsalted Butter: provides richness and allows you to control salt levels
- Powdered Sugar: sweetens while keeping the texture smooth
- Unsweetened Cocoa Powder: deepens the chocolate flavor
- Light Corn Syrup: adds shine and prevents crystallization
- Vanilla Extract: rounds out the flavor profile
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Adjust your oven rack to just above center position and preheat to 350°F. Thoroughly spray a 6-inch cake pan with flour-based baking spray or grease and flour it carefully. For easiest removal, add a parchment paper circle to the bottom. This preparation ensures your cake will release cleanly without breaking.
- Melt the Chocolate:
- In a microwave-safe bowl, gently melt the dark chocolate in short bursts of 30-45 seconds, stirring between each interval until completely smooth. Allow it to cool slightly while continuing with other steps. The cooling period prevents the chocolate from cooking the eggs when mixed in.
- Combine Dry Ingredients:
- In a small mixing bowl, thoroughly whisk together the flour, both sugars, cocoa powder, baking powder, baking soda, and salt until evenly distributed. This uniform mixture ensures even leavening and flavor throughout the cake.
- Mix Wet Ingredients:
- In a separate medium bowl, vigorously whisk together the egg, milk, oil, vanilla, and hot water with dissolved espresso powder until fully combined. The hot water blooms the cocoa powder, intensifying the chocolate flavor while the espresso powder enhances it without adding coffee taste.
- Combine and Bake:
- Add the dry ingredients to the wet ingredients and gently whisk just until combined with no visible flour pockets. Pour the batter into your prepared pan and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake will pull away slightly from the edges when done.
- Cool and Frost:
- Allow the cake to cool in the pan for exactly 10 minutes. This timing allows the cake to set while still being warm enough to release easily. Invert onto a cooling rack and allow to cool completely before frosting or dusting with powdered sugar.
- Make the Frosting:
- Melt the milk chocolate chips in short microwave bursts until smooth. Beat the butter, powdered sugar, cocoa powder, and salt until fluffy. Add corn syrup, vanilla, and melted chocolate, beating until smooth and glossy. This creates a rich, spreadable frosting that sets beautifully.
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This cake reminds me of my grandmother's kitchen, where simplicity was treasured over complexity. She always said the secret to a good chocolate cake was in the quality of cocoa powder. I splurge on Dutch-processed cocoa for this recipe, and the difference in flavor is remarkable.
Storage Tips
This chocolate cake stays moist for up to three days at room temperature when stored properly in an airtight container. The oil in the recipe helps maintain moisture longer than butter-based cakes would. If you need to store it longer, wrap individual slices tightly in plastic wrap and freeze for up to two months. Thaw at room temperature for about an hour before serving for the best texture. Never refrigerate this cake as the cold air will dry it out quickly.
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Easy Variations
Turn this simple chocolate cake into something special with a few easy modifications. For a mocha version, increase the espresso powder to a full teaspoon. For a spiced chocolate cake, add 1/2 teaspoon of cinnamon and a pinch of cayenne pepper to the dry ingredients. You can also fold 1/4 cup of mini chocolate chips into the batter just before baking for pockets of melty chocolate throughout. The basic recipe is so versatile that it welcomes these additions without compromising the texture.
Serving Suggestions
This cake shines in its simplicity, but can be dressed up for special occasions. For a dinner party, serve warm with a scoop of vanilla bean ice cream and fresh raspberries. For an afternoon treat, pair a slice with cold milk or hot coffee. To make it festive, add seasonal sprinkles to match holidays or celebrations. The modest size makes it perfect for intimate gatherings where you want something special without overwhelming leftovers.
Frequently Asked Questions
- → Can I double this recipe for a layer cake?
Yes! You can double the recipe to make two 6-inch layers for a small layer cake. Alternatively, you could bake the doubled batter in an 8-inch or 9-inch pan for a slightly larger single layer cake. Adjust baking time accordingly - start checking for doneness around 30-35 minutes for larger pans.
- → Is the espresso powder necessary?
No, the espresso powder is optional. It enhances the chocolate flavor without adding coffee taste, but the cake will still be delicious without it. If you don't have espresso powder, you can substitute with instant coffee or simply omit it.
- → Can I make this cake ahead of time?
Absolutely! The unfrosted cake can be made 1-2 days in advance. Store it in an airtight container at room temperature. The frosting can also be made ahead and refrigerated - just bring it to room temperature and re-whip before using. Once frosted, the cake is best enjoyed within 2-3 days.
- → How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The cake should also spring back when lightly touched in the center. Be careful not to overbake, as this can make the cake dry.
- → Can I substitute the milk chocolate frosting?
Yes! This cake pairs well with many frostings. Try dark chocolate ganache, vanilla buttercream, or even cream cheese frosting. For a simpler finish, just dust with powdered sugar or serve with whipped cream and berries.
- → What can I use instead of corn syrup in the frosting?
If you prefer not to use corn syrup, you can substitute with honey (which will add a slight honey flavor) or simple syrup (equal parts sugar and water heated until dissolved). The corn syrup adds shine and stability to the frosting, but the substitutes will work well too.