So, I know this should probably be a post about pie, which I love, or pumpkin pie…which I HATE. I know…I’m a jerk. I like pumpkin things, but never pumpkin pie.
I’m not sorry.
Anyway, let’s talk cake.
This cake is super simple in both assembly and flavor–the batter takes minutes to make and there’s zero special equipment required. Don’t get it twisted though, because even if this is just a chocolate-on-chocolate situation, it is so, so good in it’s simplicity. The cake is dark and rich, but not so much that it doesn’t benefit from a glazing of glossy ganache. The crumb is fine and very moist, my favorite. And, I know ganache sounds fancy, but it’s so not…two ingredients, mixed together. DONE. I’m pretty sure this is my new go-to cake. It’s so easy, a little rustic, but pretty. It’s a gem.
Simple Chocolate Cake with Ganache
Makes 1, 8-inch, round cake.
Adapted from Martha Stewart
Use your favorite cocoa powder for this cake. I prefer Valrhona because it is rich and dark with intense chocolate flavor.
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 cup sugar
2/3 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup milk
1 tablespoon white vinegar
2 eggs, lightly beaten
1/2 cup vegetable oil
1 tablespoon vanilla extract
Preheat the oven to 350˚F and spray an 8-inch, round cake pan with cooking spray and line the bottom with a round of parchment. Set aside.
In a mixing bowl, whisk together the flour, cocoa, sugar, baking soda, and salt.
In a measuring cup whisk together the milk and vinegar, whisk the eggs, oil, and vanilla into the milk and vinegar mixture and pour into the flour mixture. Mix gently with a spatula until just combined. Pour the cake batter into the prepared cake pan and bake in the center of the oven for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and place on a rack to cool for about 10 minutes before turning out. Cool completely before glazing with ganache.
1/2 cup heavy cream
4 ounces chopped, semisweet chocolate (or chips)
Heat the cream until scalded, when little bubbles form around the edges, add the chocolate, remove from the heat, and cover. Let the chocolate and cream rest for about 5 minutes, until the cream has melted the chocolate and whisk until smooth. Pour warm ganache over the top of the cake. Let the ganache set 10 minutes before serving.