Neat Chocolate Cake Recipe for Clean, Even Slices

This neat chocolate cake is a single-layer cocoa cake with a soft, tender crumb and a smooth chocolate ganache topping. The simple batter is easy to mix, and chilling the finished cake briefly helps the ganache set so you can cut tidy slices without sacrificing a moist texture.

Ingredients

1¾ cups (220 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder, preferably natural or Dutch-process
1½ cups (300 g) granulated sugar
1½ teaspoons (6 g) baking powder
1½ teaspoons (7 g) baking soda
¾ teaspoon (4 g) fine salt
2 large eggs (about 100 g without shells), at room temperature
1 cup (240 ml) buttermilk, at room temperature
½ cup (120 ml) neutral oil, such as canola or sunflower
2 teaspoons (10 ml) vanilla extract
¾ cup (180 ml) hot brewed coffee, or hot water
8 ounces (225 g) bittersweet or semisweet chocolate, finely chopped
¾ cup (180 ml) heavy cream
1 tablespoon (14 g) unsalted butter, optional, for a glossier ganache
1 small pinch (about 0.3 g) fine salt, for the ganache

Instructions

Prepare the pan and oven. Set a rack in the center of the oven and heat it to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan, line its bottom with a circle of parchment paper, then lightly grease the parchment. The paper makes it easier to lift out the cake in one piece and helps keep the edges neat. Let the eggs and buttermilk lose their refrigerator chill while you measure the other ingredients.
Combine the dry ingredients. In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly mixed and free of obvious cocoa lumps. Cocoa can pack together in its container, so press any stubborn lumps through a sieve or break them up with the back of a spoon. Even mixing now helps prevent pockets of bitter cocoa or concentrated leavening in the baked cake.
Mix the wet ingredients. In a second bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth. Pour the mixture into the dry ingredients and stir with a whisk or spatula just until no dry flour remains. The batter will be thick at this point; avoid beating it for a long time, since overmixing can make the crumb less tender.
Add the hot coffee. Slowly pour in the hot coffee while whisking gently. The batter will become quite thin, which is normal for this style of chocolate cake. Coffee deepens the impression of chocolate without making the cake taste strongly of coffee. If you do not want to use coffee, hot water works; it gives a slightly less pronounced chocolate flavor but still makes a good cake.
Fill the pan and bake. Pour the batter into the prepared pan and scrape the bowl so the amount is distributed evenly. Bake for 30–33 minutes, beginning to check at 30 minutes. The top should spring back lightly when touched, and a toothpick inserted near the center should come out with a few moist crumbs rather than wet batter. The USDA FSIS safe minimum for egg dishes is 160°F (71°C); if checking with an instant-read thermometer, insert it into the center without touching the pan. Do not wait for the toothpick to look bone-dry, which can mean the cake has baked too long.
Cool the cake completely. Set the pan on a cooling rack for 15 minutes. Run a thin knife around the edge, turn the cake out onto the rack, peel away the parchment, and turn it right side up. Leave it to cool for 60 minutes. Do not add ganache while the cake is warm: heat can make the topping run off and can leave the surface uneven.
Make the ganache. Put the chopped chocolate and pinch of salt in a heatproof bowl. Warm the cream in a small saucepan over medium-low heat until steaming and just beginning to show small bubbles around the edge; do not let it boil vigorously. Pour the cream over the chocolate and leave it undisturbed for 3 minutes. Stir slowly from the center outward until smooth, then mix in the butter, if using. If a few pieces remain unmelted, set the bowl over warm water for a short time and stir gently.
Let the topping thicken. Leave the ganache at room temperature for about 25 minutes, stirring every 5 minutes, until it is glossy and thick enough to spread without running straight off a spoon. Room temperature and chocolate type affect how quickly it firms, so use its consistency as the guide. If it becomes too firm, warm it over a pan of barely warm water for a few seconds and stir; avoid overheating it.
Finish and slice. Place the fully cooled cake on a serving plate or leave it on the rack over a tray. Spoon the ganache onto the center and spread it toward the edge with an offset spatula or the back of a spoon. For especially clean slices, let the topping set for 20–30 minutes, then use a long, sharp knife warmed in hot water and wiped dry between cuts. The listed total allows 25 minutes for the ganache to thicken; the optional extra setting time depends on how firm you want the top.

Tips

Measure flour gently. Fluff it in its container, spoon it into the measuring cup, and level the top rather than scooping straight from the bag. A packed cup can add enough flour to make the cake dry and dense. A kitchen scale is the most consistent way to use the listed 220 g.
Use room-temperature ingredients. Cold eggs and buttermilk can make the batter less uniform and may cause the oil to look separated. If you forgot to warm them, place the eggs in a bowl of lukewarm water for 5–10 minutes and let the buttermilk sit out while you prepare the pan.
Choose cocoa according to what you have. Natural cocoa gives a familiar, slightly sharp chocolate flavor; Dutch-process cocoa tends to taste rounder and darker. Either works here because the recipe includes both baking soda and baking powder. Use unsweetened cocoa, not hot chocolate mix, which contains sugar and other ingredients.
Keep the cake level. If the center domes slightly, let the cake cool fully before trimming it with a serrated knife. A level top makes spreading ganache easier, but trimming is optional; save any crumbs for sprinkling on the finished cake or enjoying separately.

Serving Suggestions

Serve the cake at cool room temperature, when the crumb is soft and the ganache has enough structure to hold a clean edge. A small slice is satisfying on its own, but unsweetened whipped cream or a spoonful of lightly sweetened crème fraîche balances the rich chocolate. Fresh raspberries, strawberries, or sliced pears add a tart or gently sweet contrast without competing with the cake.

For a simple dessert plate, add a few berries and a dusting of cocoa or powdered sugar beside each slice. For a celebration, arrange the cake on a flat platter and add candles or a modest scattering of chocolate curls just before serving. If the cake has been refrigerated, let it stand at room temperature for about 30–45 minutes before cutting; the ganache will soften and the crumb will taste less firm.

Variations

Make it without coffee. Replace the coffee with the same amount of hot water. The finished cake will still be chocolatey, though the flavor may seem a little less deep. Do not reduce the liquid, since it is needed for the batter’s consistency.
Add citrus. Stir 1 teaspoon (2 g) finely grated orange zest into the sugar before mixing the batter. Orange pairs well with chocolate and gives the cake a fresh aroma without changing the baking method.
Give the topping a saltier finish. Use the ganache as written, then sprinkle a small pinch of flaky salt over it while it is still soft. Keep the amount restrained so it highlights the chocolate rather than making each bite taste salty.
Use a different chocolate finish. Instead of ganache, serve the cooled cake with a light dusting of powdered sugar or a spoonful of whipped cream. This makes the cake less rich and removes the wait for the topping to thicken. If using milk chocolate for ganache, expect a sweeter, softer topping; reduce the cream slightly to about ⅔ cup (160 ml) to help it set.

Storage and Reheating

Because this cake has no cream filling, it can sit covered at a cool room temperature for a short serving period, but refrigerate it within 2 hours. Store it in an airtight cake carrier or cover it well so the crumb does not dry out or pick up refrigerator odors. It keeps well in the refrigerator for 3–4 days. The ganache will firm when cold, so let slices stand at room temperature for 30–45 minutes before serving.

To freeze, wrap individual slices or the whole uncut cake tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months for best texture. Thaw wrapped slices in the refrigerator overnight or at room temperature until soft, then unwrap so condensation does not collect on the ganache. Reheating is not necessary; warming can melt the topping and make the crumb gummy. If you do reheat leftovers, USDA FSIS guidance is to bring leftovers to 165°F (74°C), though that temperature will soften or melt the ganache.

Frequently Asked Questions

Can I make this chocolate cake without buttermilk?

Yes. For each 1 cup (240 ml) of buttermilk, measure 1 tablespoon (15 ml) lemon juice or white vinegar into a measuring cup, then add milk to reach 1 cup. Let it stand for 5 minutes before using. The substitute may be a little thinner than buttermilk, but it works in this batter; plain yogurt thinned with a little milk is another option.

Does the cake taste like coffee?

Not strongly. The coffee supports the chocolate flavor rather than turning the cake into a coffee dessert. If you are sensitive to coffee flavor or do not have brewed coffee, use hot water in exactly the same quantity. The cake will still bake properly.

Why is the batter so thin?

The hot liquid loosens the cocoa and flour mixture, so this batter is much thinner than a typical butter cake batter. That is expected and helps produce a moist crumb. Pour slowly into the pan and place the pan on the oven rack before the batter has time to spill during transport.

Can I bake it in a different pan?

A 9-inch (23 cm) square pan is a practical substitute, though the cake may bake a little faster or slower depending on its material and depth. Begin checking around 28 minutes and use the center’s spring and toothpick test rather than relying only on the clock. For two thinner layers, divide the batter between two greased and lined 8-inch (20 cm) round pans and start checking earlier, around 22 minutes.

How do I get clean slices through the ganache?

Let the topping set until it is no longer sticky, then use a long, sharp knife. Dip the blade in hot water, wipe it completely dry, and make one confident cut; clean and warm the blade again between slices. If the ganache is very firm from refrigeration, let the cake warm briefly before slicing so the topping is less likely to crack.

Can I make the cake a day ahead?

Yes. Bake and cool the cake, then cover it and refrigerate it, either plain or topped with ganache. For the neatest presentation, add the topping after the cake is cool and finish decorating shortly before serving. Store it covered and bring it toward room temperature before slicing for a softer crumb and easier serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).