Description
A small chocolate cake for two: one moist 6-inch layer with cocoa, buttermilk and a splash of coffee, topped with a simple chocolate ganache.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened natural cocoa powder
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1/3 cup buttermilk, at room temperature
- 1/4 cup vegetable oil, plus more for the pan
- 2 tablespoons hot brewed coffee or hot water
- 1/2 teaspoon vanilla extract
- 3 ounces semisweet chocolate, finely chopped (for the ganache)
- 1/4 cup heavy cream (for the ganache)
Instructions
- Heat the oven to 350°F. Brush a 6-inch round cake pan with oil and line the bottom with a circle of parchment.
- In a medium bowl, whisk the flour, cocoa, sugar, baking soda and salt until no lumps of cocoa remain.
- In a second bowl, whisk the egg, buttermilk, oil, hot coffee and vanilla until smooth.
- Pour the wet ingredients into the dry and whisk just until smooth. The batter will be thin. Pour it into the pan.
- Bake for 30 minutes, until the top springs back when pressed lightly and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then run a knife around the edge, turn the cake out onto a rack, peel off the parchment and let it cool completely, about 1 hour.
- For the ganache, heat the cream until steaming (on the stove or in the microwave) and pour it over the chopped chocolate. Let it sit for 5 minutes, then stir until smooth and glossy. Let it thicken for 10 minutes.
- Set the cooled cake on a plate and spread the ganache over the top, letting a little drip down the sides. Slice and serve.
Notes
Equipment: 6-inch round cake pan with 2-inch sides, parchment paper, 2 mixing bowls, whisk, toothpick, cooling rack, small saucepan or microwave-safe cup
- Use natural (not Dutch-processed) cocoa so it reacts with the baking soda.
- The coffee deepens the chocolate flavor without tasting like coffee; hot water works too.
- No buttermilk? Stir 1 teaspoon lemon juice into 1/3 cup milk and let it sit for 5 minutes.
- Two 4-inch pans also work; start checking them a few minutes early.
- Keep the cake covered at room temperature for up to 1 day.
- For longer storage, cover and refrigerate for up to 3 days; let slices sit at room temperature for a few minutes before serving.
- Do not taste the raw batter, which contains raw egg and flour (FDA).
- Prep Time: 15 minutes
- Rest Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American