Chocolate Cake For Two (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup plain flour (63g), gently measured & leveled
02 -
1/4 cup natural unsweetened cocoa powder (21g)
03 -
1/4 teaspoon baking soda
04 -
1/2 teaspoon espresso powder (skip if you want)
05 -
1/4 teaspoon salt
06 -
1/4 cup veggie oil (60ml)
07 -
1/2 cup white sugar (100g)
08 -
1 large egg, not cold from fridge
09 -
1/2 teaspoon real vanilla extract
10 -
1/4 cup buttermilk (60ml), not cold from fridge
→ Chocolate Ganache
11 -
4 ounces good semi-sweet chocolate (113g), chopped small
12 -
1/2 cup heavy cream (120ml)
→ Optional Garnish
13 -
Raspberries
14 -
Mint leaves
15 -
Colorful sprinkles
# Instructions:
01 -
Heat your oven to 350°F (177°C). Grease a 6-inch round cake pan, put parchment paper inside, then grease the paper too.
02 -
Stir flour, cocoa powder, baking soda, espresso powder, and salt together in a big bowl.
03 -
In another bowl, mix oil, sugar, egg, vanilla, and buttermilk until they're all combined. Pour this into your dry mix and stir until it's smooth.
04 -
Empty the batter into your ready pan. Cook for 27-30 minutes until a toothpick stuck in the middle comes out clean. Let it cool completely on a wire rack.
05 -
Warm the cream and pour it over your chopped chocolate. Wait 2-3 minutes, then stir until it's smooth. Let it cool for 30-60 minutes to thicken up.
06 -
Put the ganache on top of your cooled cake. Add raspberries, mint, or sprinkles if you want.
# Notes:
01 -
Regular cocoa powder is best here, don't use dutch-process stuff
02 -
Adding espresso powder makes the chocolate taste better without making it taste like coffee
03 -
You can beat the ganache after it cools down if you want it fluffy