An easy one-layer, 9-inch chocolate cake to satisfy all your chocolate cravings any time of the day.

With rich and creamy chocolate icing on top, this one-pan chocolate cake can be made whenever you feel the need for a good chocolate binge.

From birthday parties to family gatherings, you now have an easy chocolate cake you can make with ease.

One layer chocolate cake.

To make this one-layer chocolate cake, you will be using a 9-inch pan.

I have only frosted the top of the cake using chocolate icing made with butter, icing sugar, and melted dark chocolate.

A pinch of salt and a bit of cold coffee brew in the chocolate frosting just makes this cake more intense and fudgy.

You have the option of not using them but trust me, the little you add really brings out the dark and rich flavour of the chocolate frosting.

tips for baking a single one-layer chocolate cake.

• To make the single pan chocolate cake.
  
  • Have all your ingredients weighed and ready in individual bowls so you can seamlessly work to make the cake.
    
  • Sift your dry ingredients together, this will be flour, baking powder, and cocoa powder.
    
  • layer the bottom of your baking pan with parchment paper and brush some butter inside the pan.
    
  • You can replace the water with some warm coffee for a more intense chocolate flavour.
    
  • Mix the chocolate cake batter well but try to avoid over-mixing by hand or hand-held mixer.
    
  • Add the coffee brew and the flour alternatively for best results.
• Baking the cake.
  
  • Check the cake at the 35-40-minute mark, depending on the altitude or your oven an extra 5 minutes can dry out the cake.
    
  • Insert a toothpick into the cake. if it comes out clean, your cake is ready to come out.
    
  • Remove the cake from the oven, let the cake rest for 15 minutes and then invert the cake onto a cooling rack.
    
  • Allow the cake to cool completely before frosting the cake.

Making the chocolate frosting for the single-layer cake.

• If you are using a chocolate block, chop them into smaller pieces to help it melt faster.
  
  • You can melt the butter as well as the chocolate using your microwave. the instructions for this will be in the recipe.
    
  • Always sift the icing sugar for a smoother frosting.
    
    Add a pinch of coffee to the frosting to enhance the chocolate flavour.

Utensils and appliances needed.

A kitchen scale to weigh the ingredients.

5 medium-sized bowls to add the ingredients into.

2 large bowls(to make the chocolate cake batter and frosting).

Hand held mixer

Parchment/baking paper

Spatula

Sieve

9″ round or square baking pan

Oven mittens

A flat cake tray or plate to place the cake on

More cake recipes.

lemon cake(9-inch, single-layer cake)

ribbon cake(two-layer vanilla cake)

Moist and fluffy yellow butter cake by hand(Sri Lankan).

almond cake(almond butter cake, almond coffee cake)

More chocolate recipes

chocolate bread pudding.

Condensed milk chocolate crumb bars.

microwave chocolate mug cake

Easy condensed milk hot fudge sauce (chocolate).

Making the chocolate cake ahead of time.

You can bake the chocolate cake a day ahead.

let the cake cool completely, wrap it with cling film and refrigerate.

To cover with frosting the next day, remove from the fridge, unwrap and let the cake reach room temperature.

Cover with frosting and refrigerate if you are not serving immediately.

Remove the cake an hour before serving time to reach room temperature. cut and serve.

RECIPE DIFFICULTY- EASY

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make the chocolate cake

3/4 cup(185g)of butter at room temperature

1 3/4(385g)granulated sugar/castor sugar

2 teaspoons of vanilla

3 eggs at room temperature

2 cups(300g) flour

2 teaspoons of baking powder

2/3 cup(70g)of cocoa powder

1 cup of warm water(substitute with coffee, 1/2 teaspoon of instant coffee dissolved in warm water).

Ingredients to make the chocolate frosting

30g of butter

1 cup(160g)of sifted icing sugar

90g of dark chocolate chopped

2 tablespoons of milk(substitute with warm water)

1/8 tsp(a pinch)of salt

1/4 teaspoon of instant coffee

Prep work for the one-layer chocolate cake.

• Make sure your butter and eggs are at room temperature.
• Have all the ingredients weighed and ready in separate bowls.
• Combine flour, baking powder, and cocoa powder. set aside.

How to bake a SINGLE LAYER CHOCOLATE CAKE

Line the bottom of a 9″ round pan with parchment paper and brush the sides and bottom of the pan with a little butter. set aside.

Combine butter and granulated sugar until creamed and smooth.

Add vanilla while creaming the butter.

Make sure to use a spatula the scrape the sides of the bowl, and cream until you have pale and light buttercream.

Once you have a smooth cream, add one egg at a time and combine.

Preheat oven to 160C/320F.

Add the flour mixture and the cold coffee alternatively, using your hand mixer to combine the ingredients.

Make sure cold coffee is the last add-on to the batter.

Pour the chocolate batter into the prepared baking pan. smooth out the batter.

Tap the pan on your counter to remove any bubbles.

Bake for 40 minutes or until an inserted toothpick comes out clean. Depending on your oven this could be 40-45 minutes depending on your oven.

I remove my cake at 42-43 minutes.

Remove from the oven and let it cool for 15 minutes.

Invert onto a cooling rack and let it cool.

Once cooled you can cover the top with chocolate frosting.

How to frost the chocolate cake.

Place butter in a microwave-safe bowl, and melt for 10 seconds increments twice.

Add the chopped chocolate and instant coffee granules.

Microwave in small bursts of 10 seconds for 30 seconds.

Once the chocolate is smooth, add a pinch of salt. combine.

Sift the icing sugar into the chocolate cream, and mix well until you have a smooth chocolate frosting.

Add the chocolate frosting to the centre of the cake.

Spread outwards up to the edge of the cake.

Rest the cake for 10 minutes before serving.

I like to refrigerate the cake for at least 15 minutes before serving, for some reason, the cake tastes better chilled.

The ingredients settle to give you the best flavours

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