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One Layer Chocolate Cake

Name: One Layer Chocolate Cake
Prep time: 35 min
Cook time: 48 min
Total time: 1 h 23 min
Yield: 8 servings
Ingredients: 4 oz (115 g) milk chocolate, chopped; ¾ cup (180 ml) 35% cream; 1 cup (150 g) unbleached all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 egg; 1 cup (210 g) sugar; ½ cup (125 ml) buttermilk; ¼ cup (60 ml) canola oil; 2 tsp (10 ml) vanilla; ½ cup (50 g) cocoa powder; ⅓ cup (75 ml) brewed coffee, warm

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Preparation 35 MIN

Cooking 48 MIN

Cooling 8 H
Servings 1
Makes 8 servings

Ingredients
Preparation

Ingredients

Milk Chocolate Whipped Cream

4 oz (115 g) milk chocolate, chopped
¾ cup (180 ml) 35% cream

Cake

1 cup (150 g) unbleached all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 egg
1 cup (210 g) sugar
½ cup (125 ml) buttermilk
¼ cup (60 ml) canola oil
2 tsp (10 ml) vanilla
½ cup (50 g) cocoa powder
⅓ cup (75 ml) brewed coffee, warm

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.