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One Bowl Ganache-Frosted Chocolate Cake

You’ll never reach for boxed mix again!

The best cakes don’t come from a box, and with a cake this easy and delicious there’s no reason to reach for one. It’s moist and oh-so-chocolatey and just fudgy enough. It’s no fuss, very little muss, and it’s reliable – you get the perfect chocolate cake every time. When we make a chocolate cake, we want it to be gooooood, and this one always is.

Over the years we’ve tried countless chocolate cakes, but this recipe is the one we consistently reach for. While we love to tinker with recipes and try out different cakes, quite simply, this is the best, quickest from scratch cake we’ve had. And there’s no reason to mess with that!

The frosting is equally simple: a quick ganache that you let set until it’s of spreadable consistency. We usually serve it just like this, with that mouthwatering frosting spread simply on the middle and the top, but you can dress it up with some berries, or ice cream, or whatever your heart desires.

Maybe best of all, this cake takes just one bowl. That’s right, just one. You don’t even need an electric mixer or particularly large muscles, it mixes up effortlessly with a whisk or wooden spoon. Simple as can be with supreme flavor, it’s our go-to chocolate cake for good reason. After making this, you won’t give those boxed mixes a second glance in the grocery store.

Serves 12-14

50 minutes

  • For Cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 cup milk
  • 1 cup boiling water mixed with 2 teaspoons instant coffee
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 2 large eggs
  • For Frosting:
  • 1 1/2 cups heavy cream
  • 1/4 cup unsalted butter, cubed
  • 12 ounces semi-sweet chocolate chips
  1. For Cake:
  2. Preheat oven to 350°F and lightly grease two 9 inch round cake pans.
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
  4. Add oil, eggs, milk, and vanilla and beat well to combine. Mix in hot water; batter will be thin.
  5. Divide batter evenly between two cake pans. Bake 35-40 minutes, or until a toothpick inserted in center comes out clean.
  6. Cool in pan until room temperature. Remove cake to wire rack and allow to cool completely before frosting.
  7. For Frosting:
  8. In a small saucepan, combine cream and butter and cook over low heat until butter is melted and mixture is hot. Remove from heat.
  9. Add chocolate chips to pan and allow to sit for 3-5 minutes, then stir until smooth.
  10. Allow to cool until consistency is thick enough to spread, 1-2 hours. Spread over cake and enjoy!

Adapted from Cafe Delites.

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