Moist Chocolate Cake with Ganache (Easy One-Bowl Recipe)

Name: Moist Chocolate Cake with Ganache (Easy One-Bowl Recipe)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 slices servings
Cuisine: International
Ingredients: FOR THE CHOCOLATE CAKE; 250 g plain flour; 300 g caster sugar; 65 g unsweetened cocoa powder; 2 tsp baking powder; 1 tsp baking soda; 1 tsp fine salt; 1 tsp espresso powder (optional); 240 g whole milk; 100 g vegetable oil (or canola oil); 2 large eggs (100g); 2 tsp vanilla extract; 240 g hot coffee or freshly boiled water; FOR THE CHOCOLATE GANACHE; 200 g dark chocolate, chopped; 200 ml whipping cream

ByWei Ling

Jun 11, 20263 min

4.7(75)

Prep Time

20 minutes

Cook Time

30–35 minutes

Total Time

55 min

Servings

12 slices

Difficulty

easy

Moist chocolate cake with rich cocoa flavour and silky ganache topping. Easy one-bowl recipe perfect for celebrations or everyday baking.

4.7 (75 ratings)

Chocolate cake has existed in many forms since the 19th century, but not all chocolate cakes are created equal. Some are rich but dense, while others are light but dry. Modern home bakers often look for a cake that balances deep chocolate flavour with a soft, moist crumb and reliable results.

classic chocolate cake recipe with ganache frosting moist crumb and soft layers — A classic chocolate cake with glossy ganache frosting, showcasing a soft, moist crumb and rich chocolate layers.

This recipe follows the style of popular American one-bowl chocolate cakes, using cocoa powder, oil, and hot liquid to create a rich flavour and tender texture. The hot coffee or water helps bloom the cocoa, intensifying the chocolate taste without making the cake heavy.

If you are short on time, you can skip the chocolate ganache and serve the cake with whipped cream and sprinkles instead — a simple, fuss-free option that also makes it fun for children to help decorate.

Recommended Tools & Tips

A few well-chosen tools and small techniques make a noticeable difference to the texture and finish of this cake.

Using two Round Cake Tins (20cm, 8inch) ensures even layers and a shorter baking time. If using a single tin, extend the baking time and check carefully to avoid overbaking.

Weighing ingredients with a Digital Kitchen Scale gives far more consistent results than measuring by volume, especially for flour and cocoa powder.

Use Dutch-Processed Cocoa Powder as it has been treated to reduce acidity, resulting in a darker colour and smoother flavour, and is best used in recipes with baking powder. Cocoa powder tends to clump easily. Sifting helps it blend smoothly into the batter, preventing dry pockets and ensuring an even chocolate flavour throughout.

Mixing bowl and whisk
This is a one-bowl recipe that can be mixed entirely by hand. Whisk just until smooth — overmixing at this stage can slightly toughen the crumb.

Hot coffee or hot water
Adding hot liquid is essential. It “blooms” the cocoa powder, allowing the chocolate flavour to deepen. Coffee enhances the chocolate without making the cake taste like coffee.

Thin batter consistency
The batter will look quite thin compared to typical cake batters. This is intentional and is what gives the cake its soft, moist texture.

Oven positioning
Bake on the middle rack for even heat distribution. Avoid opening the oven door too early, as this can cause the cake to sink in the centre.

Testing for Doneness
Insert a Cake Tester or skewer into the centre of the cake. It should come out clean or with a few moist crumbs, but not wet batter.

Cooling the cake
Allow the cake to cool in the tins for about 10 minutes before transferring it to a Cooling Rack. Cooling completely on a wire rack prevents trapped steam from making the base soggy.

Ganache consistency
After preparing the ganache, let it cool at room temperature for 20–30 minutes, stirring occasionally, until slightly thickened but still pourable. This ensures a smooth, glossy finish that spreads easily without running off the cake.

To learn more about how chocolate cake evolved, read our history article When Was Chocolate Cake Invented.

Moist Chocolate Cake with Ganache (Easy One-Bowl Recipe)

Prep: 20 minutesCook: 30–35 minutesServes: 12 sliceseasy

Ingredients

FOR THE CHOCOLATE CAKE
250 g plain flour
300 g caster sugar
65 g unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp fine salt
1 tsp espresso powder (optional)
240 g whole milk
100 g vegetable oil (or canola oil)
2 large eggs (100g)
2 tsp vanilla extract
240 g hot coffee or freshly boiled water
FOR THE CHOCOLATE GANACHE
200 g dark chocolate, chopped
200 ml whipping cream

Instructions

1
Prepare the workstation.
2
Gather all the tools and ingredients.
3
Preheat the oven to 175°C.
4
Grease and line two 20 cm round cake tins.
5
In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
6
Add milk, oil, eggs, and vanilla extract.
7
Mix until smooth and fully combined.
8
Slowly pour in the hot coffee or hot water while mixing.
9
Stir until the batter is smooth and thin.
10
Divide the batter evenly between the tins.
11
Bake for 30–35 minutes or until a skewer inserted into the centre comes out clean.
12
Cool in the tins for 10 minutes.
13
Turn out onto a wire rack and cool completely.
14
FOR THE CHOCOLATE GANACHE
15
Heat the cream until just simmering. Switch off the heat.
16
Pour in the chopped chocolate.
17
Stir gently until smooth and glossy.
18
Allow the ganache to cool and thicken slightly before using.
19
Keep in the fridge and
20
ASSEMBLE THE CAKE
21
Place one cake layer on a serving plate.
22
Spread a layer of ganache over the top.
23
Place the second cake layer on top.
24
Pour or spread the remaining ganache over the top, allowing it to drip naturally down the sides.
25
Let the ganache set for 20–30 minutes before slicing.
26
Store covered at room temperature for up to 2 days.
27
Refrigerate for up to 5 days and bring to room temperature before serving.