top of page

One bowl chocolate cake with two ingredient chocolate ganache

A simple but incredibly delicious chocolate cake. Rich and decedent with a chocolatey, glossy ganache. Perfect for a special occasion. Sour cream keeps the sponge light and tangy and the coffee - although you can't taste it - really brings out the depth in the chocolate. Such a simple yet show stopping cake. Keep the look rustic with big swirls or frost it perfectly smooth and neat - you decide!

View a full, step-by-step cookalong video on how to make, bake and decorate this cake on our sister platform MENU.

Time to prepare : 20 minutes

Time to bake : 1hr

Servings : 12


260g butter, softened

250g caster sugar

200g good quality dark chocolate (chips or a block chopped finely)

125ml freshly made coffee*

2 eggs

2 tsp vanilla

240g plain flour

2 1/2 tsp baking powder

40g cocoa powder

1/2 tsp salt

225ml sour cream


300g good quality dark chocolate (chips or a block chopped finely)

300ml double cream


  1. Pre-heat a fan oven to 170ºC. Grease and line a deep 8" (20cm diameter) loose bottomed cake tin with baking paper. You could also use 2 x 8" regular cake tins for a cake with two sponge layers.

  2. Melt the chocolate in a small saucepan over a low heat (or in the microwave in 30 second blasts) until it's almost melted. Remove from the heat and continue to stir until it's smooth and glossy with no lumps. Set to one side.

  3. Make the coffee fresh using either instant coffee with boiling water or a coffee machine, set to one side.

  4. In a large mixing bowl, use a handheld electric whisk (or standing mixer with whisk attachment fitted) on a low speed to beat the butter for about 1 minute until it's fluffy and pale in colour. Add in the caster sugar and whisk again until combined. Pour in the melted chocolate and whisk until combined, the batter should be glossy but still quite thick. Pour in the fresh, slightly cooled coffee and whisk again, on a low speed to prevent it splashing over the bowl, the batter should be thinner and run off the whisks now. Continue on a low speed, whisking in the eggs, one at a time, and the vanilla.

  5. Sieve in the flour, cocoa powder and salt. Use a spatula to fold this through until nearly combined, it should have a thick, heavy and mousse-like texture. Finally, add in the sour cream and fold through until evenly mixed.

  6. Pour the cake batter into the cake tin(s) and bake in the middle of the oven for ~1hr (if using the deep tin) or about 35 - 40 minutes for 2 x sandwich tins. The sponge(s) are ready when they don't jiggle anymore, have a soft spring back when pushed with fingertips and a knife or skewer comes out with no raw batter - it's OK if there's wet chocolate crumbs, but not wet, streaky batter.

  7. Remove the cake from the oven and leave to cool in it's tin whilst you make the ganache. Once the cake tin is cool enough to touch, remove the tin (place the cake on something sturdy like a pint glass or NutriBullet cup, so you can push the cake tin collar down and off), peel of the sides of the baking paper, then gently slip the sponge off the base, peeling off the base baking paper and place the cake onto a cooling rack.


  1. Put the chocolate (either chips or a block chopped up finely*) into a large mixing bowl.

  2. In a small saucepan over a low - medium heat, warm the cream until it's steaming with just a few bubbles on the surface but not to the point of a simmer or boil - as this might split the cream. Pour the warmed cream over the chocolate and leave to sit for 10 minutes.

  3. After the 10 minutes, mix the cream and chocolate together with a spoon. The warmed cream should have mostly melted the chocolate, continue to stir to create your ganache which should be glossy. Try not to whip it together quickly and don't use a whisk as this can create air bubbles, which we don't want.

  4. Leave the ganache to cool for another 30 minutes at room temperature, this is the perfect consistency for a runny, mirror like ganache or a 'drip' effect cake. For a thick and spreadable ganache (as I've used), cover the bowl with cling film, pushing the cling film down onto the top of the ganache to stop it forming a skin, and refrigerate for at least 2 hours or until you're ready to decorate the sponge.

  5. The sponge needs to be completely cooled before covering with the ganache. Remove the ganache from the fridge, wait 5 - 10 minutes to bring it to room temperature and use a slanted palette knife or metal spoon to scoop the icing onto the sponge and smooth over the top and around the sides (and in-between the sponges if you made two). Swirl to create a waved texture or use a fork for a ribbed pattern.

  6. Decorate with any extras you like, then slice and enjoy.

Nutritional Information

(per serving)

648 calories

6g protein, 43g carbs, 49g fat

Good to know:

  • Vegetarian

  • To store, wrap slices in cling film (to stop the sponge from drying out) and store in the fridge for up to 5 days.

  • To freeze, wrap either the un-decorated sponge or decorated individual slices tightly in cling film and then again in tin-foil and store in an airtight container, freeze for up to 3 months.

  • To make this cake gluten-free, use gluten-free plain flour. Baking powder and cocoa powder are generally gluten-free as they don't contain wheat, but double check the label or buy certified GF ingredients if this is important for you.

  • You don't need fancy coffee here and you can't taste it within the cake - it just enhances the flavour of the chocolate. If you're using instant coffee, dissolve 1 1/2 tsp into 125ml boiling water.

  • This recipe is for 8" circular cake tins, different sizes and shapes may require different baking times and temperatures.

  • For the ganache, it's important to use chocolate chips, melts or a block finely chopped up as this will help it melt down once the warm cream is poured on top. If it's not completely melted after 10 minutes, you can microwave the ganache for 15 second intervals until it's smooth.

  • Baking 'low and slow' creates a sponge that has a slightly more flattened top, this is the perfect base for icing, don't worry if it has a few cracks on top - this is completely normal with one bowl bakes and will be covered with the ganache.

Recent Posts

See All


bottom of page