Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/4 cup sour cream (room temperature)
- 1 cup hot coffee
- 8 oz semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch metal baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat egg, vanilla, milk, oil, and sour cream. Gradually add wet ingredients to dry, mixing until combined. Pour in hot coffee and beat until fully incorporated. Pour batter into pan and bake 27-30 minutes or until toothpick comes out clean.
- For ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream with pinch of salt until simmering. Pour over chocolate, let sit 5 minutes, then stir until smooth. Cool 5 minutes, then pour over cooled cake and spread evenly. Refrigerate until set.
Notes
Use hot coffee to enhance chocolate flavor without tasting like coffee. If ganache is too thin, add more chopped chocolate one tablespoon at a time. Cake stays moist for days when stored properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg