One Layer Chocolate Cake

Preparation

• Milk Chocolate Whipped Cream

  • Place the chocolate in a bowl.
  • In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate and let sit for 1 minute without stirring. Whisk until smooth. Cover and refrigerate for 8 hours.

• Cake

  • Meanwhile, with the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
  • In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  • In another bowl, whisk together the egg, sugar, buttermilk, oil and vanilla.
  • In a small bowl, whisk together the cocoa powder and coffee. Add to the egg mixture. Add the dry ingredients and mix until smooth. Spread the batter out in the prepared pan.
  • Bake for 30 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, about 2 hours.
  • Cut off the rounded top of the cake to make it as flat as possible. With your fingers, finely crumble the removed cake top over a baking sheet lined with a silicone mat or parchment paper.
  • Bake for 15 minutes. Let cool completely, about 30 minutes. In a small food processor, blend the cake crumbs until they are the texture of breadcrumbs. Set aside.

• Assembly

  • Whisk the milk chocolate cream with an electric mixer until semi-stiff peaks form. Using a spatula, cover the top of the cake with the whipped cream and sprinkle with the cake crumbs, to taste (see note).
  • The cake will keep for 5 days in the refrigerator. Let sit out at room temperature before serving.