One Layer Chocolate Cake

A moist and decadent single layer chocolate cake with a whipped salted caramel chocolate ganache.

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 15

Cook Time 30

Ganache Chilling Time 1

Servings people

Calories 653kcal

Author Farah Abumaizar

Equipment

9x13 inch cake pan

Ingredients

For the salted caramel chocolate ganache:

1 1/4 cup milk chocolate chips 200g
1 cup granulated white sugar
1 2/3 cup heavy cream, room temperature 400g
1 teaspoon vanilla extract
50 g unsalted butter
1 teaspoon sea salt

For the chocolate cake:

2 cups all purpose flour 250g
3/4 cup unsweetened natural cocoa powder ( like Hershey's) 75g
2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups light brown sugar 300g
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup sour cream 230g
1 cup hot strong coffee (can use decaf) 230g
1/2 cup vegetable oil 95g

Instructions

For the chocolate caramel ganache:

Place the sugar into medium sized saucepan and place over medium heat and cook until melted and caramelized to a rusty color. You don't need to stir at this point.
Once caramelised add the butter and salt and stir to combine. Add the cream slowly, being careful as it will bubble up . Keep stirring, and once bubbling calms down you should have a caramel sauce. If there are any lumps, just keep stirring on low heat for a few minutes and they'll melt.
Remove from the heat, and stir in the vanilla. Place the chocolate chips in a medium sized heatproof bowl. Pour the hot caramel over the chocolate, and set aside for a minute for the chocolate to melt. Stir to form a smooth ganache.
Place the bowl in the fridge for an hour or until ganache has thickened. We'll whip this once the cake is ready.

For the chocolate cake:

Preheat the oven to 350 F (180C). Line a 9x13 pan with parchment paper, with excess strips hanging over the sides so it's easy to lift the cake out once it's done.
In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Add the brown sugar then whisk to combine.
Make a well in the middle of the dry ingredients, and add the eggs, vanilla, sour cream, coffee, and vegetable oil. Whisk until smooth, but don't overmix.
Pour the cake batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center of the pan comes out clean, and cake is springy to the touch.
Cool the cake in the pan for 20 minutes, then lift it out onto a wire rack to continue cooling.
Once the cake is completely cool to the touch, pour the set ganache into the bowl of a stand mixer (or use a hand mixer and the same bowl). With a whisk attachment, beat on medium speed for 1-2 minutes until thick and fluffy.
Spread the ganache over the cake, and decorate with chocolate shaving, chopped candy bars, peanuts, sprinkles, or any other nut of choice. Enjoy! Store any leftovers in the fridge.

Video

Notes

This recipe is barely adapted from The boy who bakes.

You can substitute the milk chocolate chips in the ganache for bittersweet or semi-sweet if you want more of an intense chocolate flavor.

Halving the recipe: You can halve this recipe, and turn it into an 8x8 inch square pan. You can also double this salted caramel chocolate cake and bake it in to 9 inch circle pans, stack them frosting in between with salted caramel chocolate ganache. It's a very versatile cake!

Storing leftovers: You can store the cake at room temperature covered if your kitchen is cool. If it's hot and humid, it's best to store the cake in the fridge. Make sure it's tightly wrapped to prevent it from drying out. It'll last 4-5 days.

Freezing chocolate cake: The unfrosted cake, the frosted cake, and the salted caramel chocolate ganache all keep well in the freezer.

To freeze the unfrosted cake, tightly wrap in plastic wrap, and keep in the freezer for 2-3 months. It'll thaw quickly at room temperature when you are ready to assemble and serve, or overnight in the fridge.

The whipped ganache will last for up to 2 months tightly covered in the freezer.

Nutrition