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A One Bowl Chocoholics Chocolate Cake w Chocolate Ganache

Servings 12
Author Sarah Mir



  • 2 cups granulated sugar
  • 1-¾ cups all-purpose flour
  • ¾ cup cocoa
  • 1 teaspoon salt
  • 1-½ teaspoons baking powder
  • 1-½ teaspoons baking soda
  • 2 large eggs lightly beaten
  • ½ cup canola oil
  • 1 cup buttermilk
  • 1 cup very hot freshly brewed coffee


  • 400 g chocolate semi sweet or bittersweet, whatever you prefer
  • 200 ml cream


  • Preheat an oven to 350 degrees and grease and flour two 9-inch pans.
  • Combine all the 'dry ingredients' together in a bowl.
  • Mix in the remaining ingredients except the coffee on medium speed till combined.
  • Add the coffee.
  • Divide the batter between the two pans - it's approx 2 ¾ cup per pan if you divvy it into two
  • The cakes take 22-28 minutes to bake. Test as soon as the top starts to look done and the cake starts to pull away from the sides.
  • Remove and let cool for ten minutes before inverting out onto a cooling rack.

For the Ganache

  • Chop the chocolate
  • Scald the cream in a pan, remove from the heat
  • Add in the chocolate pieces (or chips) and stir well till the chocolate melts.
  • Cover and refrigerate once it comes to room temperature till it reaches spreadable consistency.
  • If it has become too hard then warm in 15 second intervals to acheive a spreadable consistency.
  • If you want to pipe it out you can always whip a cold ganache for a fluffier frosting or pipe on some final decorations when it's cold and thicker.

To Assemble

  • Put about ¾ cup of ganache on top of the base layer and spread into an even circle.
  • Stack the second cake.
  • Add ganache to the sides and 'patch' any uneven bits (creases where the cake layers meet etc)
  • I like to 'frost' my cake by adding dollops of ganache on top close to the edge, pushing it over the edge with my offset spatula until all the sides are done and then I finish up the top and do a final tidying up.
  • Do whatever is easier for you and just remember that there is no such thing as ugly chocolate, swirl it, smoothen it, just have fun!


Some people like a cold cake, but I like this best at room temperature when a spoon glides through the lovely ganache!