Chocolate Cake
One-bowl cocoa cake with dark ganache
One 22 cm cake; ten slices
Base elapsed estimate: 140 minutes, including the proofing, cooling or chilling explicitly stated in the method. Preparation and baking may overlap only where directed. A cold refrigerator is 4°C or below; a warm kitchen can require earlier refrigeration and longer chilling. One tablespoon = 15 ml; one teaspoon = 5 ml.
About Chocolate Cake
A moist oil-based cocoa cake with a simple equal-weight chocolate-and-cream ganache. It is one 22 cm cake, not an unspecified layer-cake template.
Cocoa must be evenly dispersed, and the cake must be fully cold before ganache is spread. This is an original editorial formulation. Pan dimensions, measured egg weight and the cooling or chilling stage are part of the recipe, not optional details. It has not been kitchen tested; oven performance and ingredient brands can change the final timing.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Original quantities serve 10. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Measure accurately
Weigh ingredients, including egg without shells where listed. Use the exact tin or dish dimensions specified. Prepare the vessel before mixing leavened batter so it can cook without delay.
PreparationClean handling
Do not taste raw flour, dough or egg batter. Use pasteurized dairy and clean utensils for uncooked cream fillings. Keep eggs and dairy refrigerated until needed.
Food safetySet up the equipment
Have the following tools ready before starting: Digital scales; 22 cm round tin at least 6 cm deep; Baking paper; Large bowl and whisk; Small saucepan; Heatproof ganache bowl; Wire rack.
Clean workspaceMeasure the ingredients
Measure the ingredient quantities for your selected servings before applying heat. Keep separately listed groups, such as dough, filling, sauce or garnish, in separate containers; keep any optional additions separate.
Use the ingredient list above
Step-by-step cooking method
1 Prepare tin and dry mixture
Heat oven to 175°C conventional.
2 Prepare tin and dry mixture (continued)
Grease a 22 cm round tin at least 6 cm deep with the 5 g butter and line its base. Sift flour, cocoa and baking powder, then whisk in sugar and salt so no cocoa clumps remain.
3 Mix a fluid batter
Whisk egg, oil, milk and vanilla separately. Add to dry ingredients and whisk just until smooth.
4 Mix a fluid batter (continued)
Pour in hot water slowly while whisking by hand. The batter will be fluid, not a stiff creamed mixture. Pour into the tin and tap once lightly to release large bubbles.
5 Bake and cool
Bake 35–45 minutes on the middle shelf until the centre springs back and a skewer has no wet batter.
6 Bake and cool (continued)
Do not open the door during the first 25 minutes. Rest in the tin 15 minutes, then turn out onto a rack and cool fully for about 60 minutes.
7 Make ganache
Heat cream until steaming and barely simmering. Pour over chopped chocolate, leave 3 minutes and stir from the centre until glossy.
8 Make ganache (continued)
Cool 15–25 minutes until spreadable, then coat the cold cake. If it is runny, wait rather than adding dry cocoa. Cut into ten portions.
Chef’s tips
- Cocoa must be evenly dispersed, and the cake must be fully cold before ganache is spread.
- Begin checking at the early end of the stated range. Oven temperature, tin material and the depth of the mixture affect cooking more than the number of portions.
- Cool or chill for the specified period before cutting or decorating. A warm base melts dairy toppings, and a chilled dessert often needs time to finish setting.
Common mistakes & quick fixes
- The texture is heavy or uneven
- Measure by weight, use the stated mixing method and avoid changing vessel depth. Cocoa must be evenly dispersed, and the cake must be fully cold before ganache is spread.
- Outside is ready before the middle
- Check oven calibration and the stated tin size. Protect an already browned surface loosely with foil and continue gently until the actual doneness cue is met.
- Cream or filling softens during assembly
- Chill the base and dairy components first. Work in short stages and return perishable components to the refrigerator rather than leaving them beside a warm oven.
Variations & serving ideas
Serving size: Divide the same completed batch into smaller portions if desired. Do not increase batter depth or shorten a chilling stage merely because the portions are smaller.
Perfect result check
| Defining texture | One-bowl cocoa cake with dark ganache. Cocoa must be evenly dispersed, and the cake must be fully cold before ganache is spread. |
|---|---|
| Safety and finish | No raw flour or egg batter is served. Egg custards and cheesecake reach at least 71°C centrally; cake and bread batters must be fully baked as specified, not intentionally left raw. |
Storage & reheating
| Refrigerator | Use within 48 hours | For cream, custard, cheesecake or fruit-filled desserts, cover and refrigerate at 4°C or colder promptly, within 2 hours or 1 hour above 32°C. Use shallow portions for cooling. This is a conservative editorial limit. |
|---|---|---|
| Serving | Keep chilled desserts cold until serving | Return unused portions promptly to the refrigerator. Plain baked goods without perishable toppings may be covered at cool room temperature for 24 hours; refrigerate in a hot kitchen. Texture is best on the day specified by the method. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Prepare tin and dry mixture | 175°C oven preheating | Dry cocoa is dispersed evenly; oven has reached 175°C. |
| Mix a fluid batter | No heat | Batter is fluid and smooth without dry flour pockets. |
| Bake and cool | 175°C conventional oven | Centre springs back; skewer shows no wet batter. |
| Make ganache | Low cream heating; off heat emulsion | Cream barely simmers; finished ganache is glossy and spreadable. |
Helpful answers before you cook
Why is the chocolate batter so fluid?
The measured hot water disperses cocoa in this oil-based batter. It is not a creamed butter sponge; do not add unmeasured flour merely to make it stiff.
Why will ganache not stay on the cake?
Either the cake is warm or ganache has not cooled enough. Cool the cake fully and let the equal-weight chocolate-cream mixture become spreadable before coating.
Can I use drinking chocolate?
No direct swap is given. Drinking chocolate contains sugar and often milk powder, so it does not replace the measured unsweetened cocoa with the same structure or sweetness.
