This easy single layer chocolate cake with chocolate ganache is perfect for weeknights, date nights, birthdays, and small dinner parties. Only one bowl needed and so quick to make – no butter, no eggs, and no mixer required! This one layer cake can be made in an 8-inch round, 9-inch round, or 8-inch square cake pan, or cut the recipe in half for a 6-inch round cake pan.
Note: this recipe was originally published on February 12, 2018. As of March 2022, I’ve updated: (1) some of the photos, (2) the recipe itself to include a few different cake pan sizes you can use and a couple options for the ganache; and (3) a video. This is still one of my favorite recipes of all time and I hope you love it too! It was the first of my single layer cake recipe series. Check out my single layer carrot cake or my single layer lemon cake for other flavor ideas!
A One Layer Dark Chocolate Cake
True story: I was not planning to share this one layer, eggless, small chocolate cake recipe on here. In fact, even after Brian and I made it together for my birthday one weekend, and demolished nearly half of it in 24 hours, I still wasn’t planning to share it.
It’s…simple. Humble. Unassuming. Not really earth shattering – just a good, back-pocket smaller chocolate cake with a tender, light crumb. And chocolate ganache, because chocolate ganache may sound fancy, but it’s actually the easiest thing to make.
We made this cake because I wanted a simple, unfussy cake for my birthday. Brian makes me a homemade birthday cake every year and I try not to make it hard for him. He’s quite good as a baker, actually, but he requires very clear instruction and limited steps, or else he gets nervous. So I don’t like to give him difficult recipes to contend with in hopes he’ll make me cake more often 😉
The problem is that most chocolate cake recipes make a LOT of cake for two people. Not a bad problem to have, some might say. But I saw a challenge: I wanted to create a chocolate cake just as satisfying, just as chocolatey – in smaller portions.
And that was the start of my single layer cake series! It’s an ongoing series of smaller cake recipes that totally deliver on texture and flavor, just in one layer 8 inch or 9 inch proportions.
Origins of the Recipe
This recipe is an adaptation of King Arthur Flour’s “cake pan” cake. Also called wartime cake or wacky cake, it’s an old cake recipe that relies on the reaction generated by combining baking soda (a base) and vinegar (an acid), rather than traditional butter and eggs, to provide the rise and tender crumb we expect from cakes.
The original recipe is mixed AND baked all in an 8 inch square pan, which was exactly the size I was looking for – enough for two people to have cake for a few days, or for a small dinner party. I’d made this recipe a couple times in the past, and remembered liking it – and I knew I could make some tweaks to make it even better.
Why You’ll Love This Single Layer Chocolate Cake
Let’s talk about the amazing properties of this single layer chocolate cake, which I made twice in one weekend with no regrets:
- No butter, no eggs. And you won’t miss them! The good news is that not only is this cake lighter while still having an amazingly fluffy yet dense texture, it’s also a great option for vegans or for those with egg allergies or intolerances. Chocolate cake for everyone!
- No mixer required. Because we’re not creaming butter and sugar and we don’t have to whip in air to create a rise, you don’t need any kind of mixer – just a bowl and a whisk! Speaking of…
- Only one bowl needed! Nope, I’m not kidding. Whisk the dry ingredients together, dump in the wet ones, and stir it all up. Done.
- Takes 45 minutes to make, including bake time!
- Tastes better the second day. This is a cake that only gets better with time. The cake does NOT get dry as long as it’s well-covered, and the chocolate flavor just deepens with a day’s rest. It works around your schedule.
- Chocolate Ganache. Everything is better with ganache on top. And it’s SO EASY. Can you use a microwave? You can make ganache.
What size pan do I need?
You can use an 8-inch round cake pan, 9-inch round cake pan, or 8-inch square cake pan for this single layer chocolate cake. The cake will be taller if you use an 8-inch round or square pan and it will take a few minutes longer to bake (instructions are in the recipe at the bottom of this post). You can also cut the entire recipe in half and bake it in a 6-inch round cake pan for a truly small chocolate cake for two!
I used to prefer using my 9-inch round (the original photos were taken using that pan) but now I like the taller, more generous look of the 8-inch! See what you think!
Ingredients
You’ll like this simple list of ingredients for a small chocolate cake:
- All-purpose flour
- Natural cocoa powder or Dutch process cocoa powder
- Granulated sugar
- Espresso powder (optional, to bring out chocolate flavor)
- Baking soda
- Salt
- Coffee (or milk, or water)
- Olive oil (or another neutral oil)
- Vanilla extract
- Apple cider vinegar or white vinegar (to react with the baking soda and produce the rise!)
- Dark chocolate (use your favorite bar)
- Heavy cream (or coconut cream for a dairy-free and vegan substitute)
How to Make Chocolate Ganache Cake
For the cake:
- Preheat your oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan, or an 8-inch square pan, and line the bottom of the pan with parchment paper.
- In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda. Make sure to whisk vigorously and tamp out any cocoa powder lumps.
- Pour in the wet ingredients: coffee, olive oil, vanilla, vinegar. Whisk it all together until a smooth batter is formed. You’ll notice it might get a little foamy – that’s the baking soda/vinegar reaction happening. Stop whisking when the mixture is combined and no lumps remain – don’t overmix or the cake will be tough.
- Pour batter into prepared pan, and bake for 28-32 minutes if using a 9-inch round pan, or 32-34 minutes if using an 8-inch round or square pan, until cake springs back when touched and a tester inserted in the center comes out clean.
- Let cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let cake cool while you prepare the ganache.
For the dark chocolate ganache
If you haven’t made ganache before, here we go:
- Heat heavy cream in the microwave or on the stove until bubbles appear on the edges, just before boiling.
- Pour the hot cream over chopped chocolate or chocolate chips in a bowl.
- Wait 30 seconds.
- Stir, continuously, until a smooth, shiny chocolate pool of happiness is formed, about 30 more seconds.
- DONE. Pour it warm over the cake OR let it cool to room temperature (this takes 1-2 hours) so you can spread it on.
- For WHIPPED chocolate ganache frosting: once cooled to room temperature, use a mixer to beat the ganache on medium to high speed until fluffy and lighter in color. It makes a great chocolate frosting!
Storage
Room temperature: Cake without ganache keeps quite well at room temperature, well-wrapped, for up to 5 days. It doesn’t dry out! With the ganache, cake should be refrigerated after 24 hours due to the cream.
Fridge: Cake will keep for up to 5 days, well-wrapped. Either warm leftover slices gently in the microwave or allow to come to room temperature before serving.
Freezer: Cake can be frozen, well-wrapped, with or without ganache, for up to 3 months. Thaw for 1-2 hours at room temperature or overnight in the fridge before serving.
FAQs and Recipe Tips
Just use an equal volume of a gluten-free all-purpose flour blend with xanthan gum (I like Bob’s Red Mill Cup for Cup or King Arthur Flour Measure for Measure).
Yes – just use vegan chocolate and use canned coconut cream instead of heavy cream.
This is fine to leave at room temperature for 24 hours, but I would refrigerate it after that for up to 5 days due to the cream in the ganache. The cake itself (unfrosted) is perfectly soft at room temperature for up to a week!
Cut the entire recipe in half and bake in a 6-inch round cake pan for 18-21 minutes at 350 degrees F, or until cake springs back when touched and a tester inserted in the center comes out clean. Works like a charm! You could also bake the full recipe in 2 6-inch cake pans and use whipped ganache (instructions above) or a sturdier buttercream frosting to make a layer cake.
It brings out the deepest chocolate flavor. There’s something about coffee that brings out the flavor of chocolate. Ever had a mocha? You know what I mean. You can use decaf, regular, whatever you want — and if you don’t like coffee, you can use milk or water too. No worries.
This chocolate cake for two may be humble, but it is mighty. It’s just the kind of recipe we all need in our back pocket, whether it be for Valentine’s Day, a loved one’s birthday, or just a Monday. It’s exactly what I wish for you today.
More Single Layer Cake Recipes:
- Single Layer Carrot Cake with Cream Cheese Frosting
- Single Layer Lemon Cake with Lemon Cream Cheese Frosting
- Single Layer Guinness Cake with Irish Cream Frosting
- Single Layer Snickerdoodle Cake
Single Layer Chocolate Cake with Chocolate Ganache
Equipment
- 1 8 or 9 inch square or round cake pan
Ingredients
For the cake:
- 1 and 1/2 cups (188g) all-purpose flour
- 1/4 cup (21g) unsweetened cocoa powder (can use natural or Dutch process)
- Scant 1 cup (185g) granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder (optional; brings out chocolate flavor)
- 1 teaspoon baking soda
- 1 cup (237ml; 227g) brewed coffee (regular or decaf, can be hot or cold)*
- 1/3 cup (78 ml; 67g) olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar (or white vinegar)
For the ganache:
- 1/2 cup (118 ml; 113g) heavy cream
- 3/4 cup (4 oz; 127g) chopped dark chocolate or semisweet chocolate chips
Instructions
For the cake:
- Preheat your oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan, or an 8-inch square pan. I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly. Just trace the bottom of the pan on a sheet of parchment paper and cut it out, then place inside the pan.
- In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda. Make sure to whisk vigorously and tamp out any cocoa powder lumps.
- Pour in the wet ingredients: coffee, olive oil, vanilla, vinegar. Whisk it all together until a smooth batter is formed. You’ll notice it might get a little foamy – that’s the baking soda/vinegar reaction happening. Stop whisking when the mixture is combined and no lumps remain – don’t overmix or the cake will be tough.
- Pour batter into prepared pan, and bake for 28-32 minutes if using a 9-inch round pan, or 32-34 minutes if using an 8-inch round or square pan, until cake springs back when touched and a tester inserted in the center comes out clean.
- Let cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let cake cool while you prepare the ganache.
For the ganache:
- In a microwave-safe measuring cup or bowl, heat the heavy cream until bubbling but not boiling, about 30-40 seconds in my microwave. You can also heat it on the stove.
- While the cream is heating, place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let stand for about 30 seconds. Whisk the mixture until a smooth and glossy ganache forms, about 30 seconds.
- You can either pour the warm ganache over the cake immediately, or let ganache sit at room temperature for 1-2 hours and then spread it on the cake. It's delicious either way.
Video
Notes
If you make this single layer chocolate cake, please leave a STAR RATING and a REVIEW below – it helps others find and enjoy the recipe! You can also tag me on Instagram @katiebirdbakes so I can see what you baked. Thank you!
Like this recipe for a small one layer chocolate cake? Please rate it and leave a comment, and sign up for my email list to receive my recipes straight to your inbox every time I post!
Love this cake. Love the small amount for 2. I made the full recipe in two 6 inch pans. I froze one layer and half the ganache. I took them out and we had for New Year’s Eve treat. Just finished it off as afternoon snack. Took all our willpower not to finish it in one sitting. Needless to say it foze and thawed beautifully. Now I am off to try the lemon loaf recipe you just posted on IG. My wonderful neighbor just gifted us with some Meyer lemons. Woo hoo! Thank you so much for your bakes.
amazing – I love the idea of freezing half! thank you Theresa!
Love this recipe! Made it twice already with great results. Trying it with finely chopped walnuts next time!
love that idea, thank you!
Hello,
This looks like a great recipe. Can I use instant coffee powder instead of espresso powder?
Thanks,
K
Hi K, yes that would work!
This cake came out so well! I made it without the ganache cuz I was short on time, but it was just perfect even then! So soft, moist and absolutely chocolatey
love that, thank you!!
FANTASTIC! I was tasked with bringing something for a small birthday gathering and knew this would be perfect since all of Katie’s recipes are great! I left out the espresso powder (didn’t have) but used 1 cup of decaf espresso for the brewed coffee. The cake was so moist and delicious and the ganache was fabulous too; everyone loved it (even the coffee haters – they couldn’t detect any coffee flavor!). I dotted the top of the cake with a ring of fresh raspberries and made a side of raspberry sauce. (I put a spoonful of sauce on each plate and topped it with a slice of cake). This cake was incredibly delicious and it was super easy and quick to make. Highly recommend!
Thank you so much for the great review! Love the raspberry addition!
I love this recipe! I’ve made it several times and it always turns out beautifully: moist, tender, and so chocolatey. It’s so quick and easy to throw together but still feels really special – it saved the evening last night when my husband and I both realized we’d forgotten our anniversary. 😅
haha!! happy anniversary! so glad you love this one too.
Terrific recipe for a small dinner party. Decorated the top with walnuts and maraschino cherries. Big hit, taste was incredible, followed the directions exactly. Will be making again real soon.
love that! thank you!
This looks gorgeous but I am wanting to make a cake for at least 12 people. Can I double the recipe and put in a larger cake tine ?
Hi Zita, yes I think you could double this recipe and bake in a 9×13 pan. I would bake 30-35 minutes at 350 until a tester comes out mostly clean. Please report back if you try it!
This was exactly what I wanted. Quick to put together, no fuss ingredients and little clean up. It rose beautifully and was delicate & moist. I didn’t use any coffee in it, and didn’t miss it. I’m a very experienced (ok, read old) baker. Some cakes are too fussy for no reason. This isn’t!
thanks so much for the lovely review!
Made this twice. The olive oil makes it melt in your mouth. Beautiful cake.
Thank you so much Dee!! I love the olive oil in this too.
Can you use Extra Virgin Olive Oil?
yes, that’s what I use!
i’m a little confused with the measurements – a usual 1 and 1/2 cup of flour is more than 188g when I measure it?
Am i using the wrong measurement?!
Hi Dru — measuring by weight (188g) is the most accurate way to measure flour. If you’re packing the flour tightly into your measuring cup or scooping directly from the flour bag, your cup of flour will be heavier than a standard 125g cup of flour, i.e. you’ll have more flour than the recipe called for! Additionally, different brands of measuring cups are slightly different. This is a very common issue when measuring flour so I recommend baking using the weight measurements!
Can I double this recipe for a sheet cake? Please let me know!
I think it would work doubled in a 9×13! Not sure on the bake time but I’m guessing 30-35 minutes.
Very Nice Valentine Day cake recipe
I absolutely love this recipe! It is not only delicious, but versatile. Today I served it with chopped walnuts and shaved chocolate on top of the ganache, and served drizzled with raspberry sauce. HUGE hit!
Love those additions Pam! Thank you for the review!!
Made this cake on impulse (hubby had a craving) and it came out great! Was out of heavy cream for the ganache, but used evaporated milk with some butter. It worked just fine. It was a breeze baking on just one bowl too! Thanks for sharing this recipe❤️ It will definitely be a staple among my desserts!
Love that!! Thanks Maria!
I do not know what I did wrong but I went over the recipe and I know I followed it to a T. My cake was so dry. I baked it at the lower end of what you suggested. Hmmm disappointed as it was our Christmas dessert by whipped cream helped. The ganache was great though.
Hey Marcia – sorry the cake turned out dry for you. Question: what kind of flour did you use and how did you measure it, i.e. by cups or by weight? Sometimes when flour is measured using cups they can be packed too full, leading to too much flour and therefore a dry cake. I recommend measuring by weight for most accurate results.
Hi Katie. I’ll be driving from NJ to VA and seeing my mother-in-law the next day for her birthday. If I want to make this cake the day before I leave (2 days before I see her, with a day of driving in between), can you think of what I’d physically have to do to make that work? e.g., can’t leave the cake in the pan if I’m going to frost it; but how can I transport it frosted without wrecking it? etc. Thanks for your help.
Hi Michele – apologies for the delay. I think the best way to transport it is in a large and deep tupperware, OR you can leave it in the pan and just put the ganache on top (that is, not down the sides of the cake) and then transport it in the pan. Alternatively, you could transport the cake unfrosted and then quickly make the ganache and pour it over when you’re with her, if that’s a possibility. I hope you enjoy!