The Best Chocolate Cake

By Ellie

12 Person

35 Minutes

0 Calories

This truly is the best chocolate cake ever. It's topped with a silky smooth chocolate ganache frosting, and it takes just 10 minutes of hands-on prep. Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!

Ingredients

CHOCOLATE GANACHE

1 tsp. vanilla extract
3/4 cup heavy cream or half-and-half
9 oz. semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)

CHOCOLATE CAKE

1/2 tsp. salt, optional
1/2 tsp. baking powder
1 tsp. baking soda
1 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder
1/2 cup brewed coffee, room temperature or warm
1 1/2 tsp. vanilla extract
1/4 cup canola or vegetable oil
6 oz. plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)
1 cup granulated sugar
1 large egg

Method

01

Preheat oven to 350°F. 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.
02

CHOCOLATE GANACHE: Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
03

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.
04

CHOCOLATE GANACHE: In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.
05

Add the flour, baking soda, baking powder, salt, and whisk vigorously until the batter has just combined about 1 minute.
06

CHOCOLATE GANACHE: Pour hot cream over the chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and the mixture is smooth and velvety.
07

Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving. Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.
08

CHOCOLATE GANACHE: Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.
09

CHOCOLATE GANACHE: Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.
10

CHOCOLATE GANACHE: Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake, or speed this process up by placing the pan in the refrigerator or freezer briefly.

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The Best Chocolate Cake

4.6

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

CHOCOLATE GANACHE

1 tsp. vanilla extract

3/4 cup heavy cream or half-and-half

9 oz. semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)

CHOCOLATE CAKE

1/2 tsp. salt, optional

1/2 tsp. baking powder

1 tsp. baking soda

1 cup all-purpose flour

1/2 cup unsweetened natural cocoa powder

1/2 cup brewed coffee, room temperature or warm

1 1/2 tsp. vanilla extract

1/4 cup canola or vegetable oil

6 oz. plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)

1 cup granulated sugar

1 large egg

03 Method

Step 1

Preheat oven to 350°F. 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.

Step 2

CHOCOLATE GANACHE: Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.

Step 3

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.

Step 4

CHOCOLATE GANACHE: In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.

Step 5

Add the flour, baking soda, baking powder, salt, and whisk vigorously until the batter has just combined about 1 minute.

Step 6

CHOCOLATE GANACHE: Pour hot cream over the chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and the mixture is smooth and velvety.

Step 7

Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving. Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.

Step 8

CHOCOLATE GANACHE: Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.

Step 9

CHOCOLATE GANACHE: Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.

Step 10

CHOCOLATE GANACHE: Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake, or speed this process up by placing the pan in the refrigerator or freezer briefly.

04 Author