Name: Chocolate cake
Yield: 1 small cake, about 4 servings
Cuisine: United States
Ingredients: 65 g All-purpose flour Plain; 20 g Natural cocoa powder Unsweetened; not Dutch-process; 1.25 mL Baking soda Level measure; 1.25 mL Fine salt Level measure; 60 mL Neutral oil; 100 g Caster sugar; 1 Large egg Room temperature; 60 mL Buttermilk Room temperature; 115 g Dark chocolate Chopped; about 55–65% cocoa; 120 mL Heavy cream At least 35% fat

Method

01 · Prepare
5 min
Use: Equipment
Heat the oven. Grease and line the base of the tin.
Ready when: Tin ready.
01 PrepareTin ready.
02 · Mix dry ingredients
1 min
Use: Dry
Sift and whisk the dry group.
Ready when: Cocoa lumps removed.
02 Mix dry ingredientsCocoa lumps removed.
03 · Mix wet ingredients
2 min
Use: Wet
Whisk the wet group until even.
Ready when: Egg fully mixed.
03 Mix wet ingredientsEgg fully mixed.
04 · Combine
Briefly
Use: Mix dry ingredients, Mix wet ingredients
Stir the mixtures together just until smooth and pour into the tin.
Ready when: Even batter without flour streaks.
04 CombineEven batter without flour streaks.
05 · Bake
27–30 min
Use: Combine
Bake on the middle shelf.
Ready when: A centre skewer has moist crumbs, not liquid batter.
05 BakeA centre skewer has moist crumbs, not liquid batter.
06 · Cool
Until completely cool
Use: Bake
Cool in the tin briefly, then turn onto a rack.
Ready when: Cake is no longer warm.
06 CoolCake is no longer warm.
07 · Make ganache
30–60 min
Use: Ganache
Warm cream until steaming. Pour over chocolate, wait 3 minutes, then stir from the centre. Let thicken.
Ready when: Glossy and spreadable.
07 Make ganacheGlossy and spreadable.
08 · Finish
5 min
Use: Cool, Make ganache
Spread ganache over the cool cake.
Ready when: Coating stays on the cake.
08 FinishCoating stays on the cake.

What to look for

Stage	Look / feel for	Needs attention
Cool	Cake is no longer warm.	Stop at this cue rather than relying only on elapsed time.
Make ganache	Glossy and spreadable.	Stop at this cue rather than relying only on elapsed time.
Finish	Coating stays on the cake.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Sunken centre	The batter was underbaked or lost too much air.	If still in the oven, continue until the centre is set.	Use the stated pan and avoid opening the oven early.
Dry crumb	Excess flour or baking time.	Serve with an appropriate cream or filling.	Weigh flour and check doneness at the low end of the range.

Refrigerate covered for up to 3 days; allow slices to soften slightly before serving.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
All-purpose flour	Plain	No required brand	Match the ingredient type
Natural cocoa powder	Unsweetened; not Dutch-process	No required brand	Match the ingredient type
Baking soda	Level measure	No required brand	Match the ingredient type
Fine salt	Level measure	No required brand	Match the ingredient type
Large egg	Room temperature	No required brand	Match the ingredient type
Buttermilk	Room temperature	No required brand	Match the ingredient type
Dark chocolate	Chopped; about 55–65% cocoa	No required brand	Match the ingredient type
Heavy cream	At least 35% fat	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Heavy cream	Whipping cream with at least 35% fatEqual amount	Chill before whipping.	Comparable structure; low-fat pouring cream will not whip reliably.
Buttermilk	Plain pourable yogurt60 mL	Thin a very thick yogurt with a little milk before measuring.	Similar acidity; batter may be slightly thicker.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
15 cm round cake tin, at least 5 cm deep	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
15 cm round cake tin, at least 5 cm deep	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Chocolate cake

Chocolate cake

Chocolate cake

Method

01 · Prepare

02 · Mix dry ingredients

03 · Mix wet ingredients

04 · Combine

05 · Bake

06 · Cool

07 · Make ganache

08 · Finish

What to look for

Troubleshooting

Chocolate cake

How do I make it?

Prepare

Mix dry ingredients

Mix wet ingredients

Combine

Bake

Cool

Make ganache

Finish

What can go wrong, and how can I fix it?

Chocolate cake at a glance

Formula component	Grams	Flour = 100%
All-purpose flour	65 g	100%
Natural cocoa powder	20 g	30.8%
Caster sugar	100 g	153.8%
Dark chocolate	115 g	176.9%