One Layer Chocolate Cake with Whipped Ganache

This cake... there so much to say about this cake. It is so soft, so cloud like, fluffy, chocolatey, moist, not too sweet so you can eat the whole thing but still rich enough to hit the spot. If I could make a whole three tiered cake instead of one layer I totally would. Sadly, since I have been to the grocery store I'm low on chocolate, cocoa powder, and milk so I used most of it up just to make this cake but boy was it so worth it. This cake didn't last a day but I know Ill dream about it for month. Im being so dramatic but it really was that good.

The cake recipe is actually from one of my favs... Ina Garten! It's her Beatty's Chocolate Cake that is just cut in half and converted into ounces because I work best in ounces not cups. Everytime I eat it I never have anything that I would change. Its literally perfect! I would change nothing about it and you need to try it.

I did make a whipped chocolate ganache to go with it that came out brilliantly. It really simple to make, doesn't have that much sugar, and melts once it hits your mouth which matches the texture of the cake. Just some semi sweet chocolate, butter, milk, and sugar melted then whipped in a bowl and its ready to go. Super simple and absolutely delicious!

One Layer Chocolate Cake with Whipped Ganache

Ingredients:

For the chocolate cake:

• 3.71 ounces of all purpose flour

• 7 ounces of sugar

• 1.7 ounces of cocoa powder

• 4 grams of baking soda

• 4 grams of baking powder

• 3 grams of salt

• 4 ounces of buttermilk

• 2 ounces of oil

• 1 large egg

• 4 grams of vanilla

• 4 ounces of hot coffee or hot water

For the frosting:

• 4 ounces of semi sweet chocolate, roughly chopped

• 2 ounces of butter

• 1.50 ounces of milk (any kind works, I used almond milk)

• 2 ounces of confectioners sugar

Instructions:

For the chocolate cake:

1. Start by preheating your oven to 350 degrees f. Grease and line a 9x9 inch pan with parchment paper.

2. In a large bowl, sift together 3.71 ounces of all purpose flour, 7 ounces of sugar, 1.7 ounces of cocoa powder, 4 grams of baking soda, 4 grams of baking powder, and 5.5 grams of salt. Im normally not one for sifting but cocoa powder tends to have large clumps that are hard to break with a whisk so I would suggest sifting it.

3. Next, add in 4 ounces of buttermilk, 2 ounces of cup oil , 1 large egg , 4 grams of vanilla and whisk until you get a thick batter. Lastly, add in 4 ounces of hot coffee (or water if you don't have coffee) but I 100% recommend coffee! Whisk in the water and you should have a very thin batter.

4. Pour batter into a 9x9 inch prepared pan and bake for 30 minutes. Once it comes out of the oven, let it cool down completely. In the meantime, you can prepare the frosting!

For the frosting:

1. In a bowl, melt together the 4 ounces of roughly chopped semi sweet chocolate and 2 ounces of butter in the microwave in 30 second intervals until warmed through and completely smooth. Next whisk in 1.50 ounces of milk.

2. Finally, using a spoon stir in 2 ounces of confectioners sugar and whisk the sugar into your chocolate mix. Set the chocolate frosting in the fridge for about 10 minutes. Then whisk the frosting vigoursly for about 2 - 3 minute. Spread the frosting onto the cooled cake and enjoy!! Its literally so so good!