Chocolate cake, without butter, eggs or mixer

For some evenings when you want something sweet, for midday coffees, for birthdays, for parties that happen for no reason at all: this simple and easy cake chocolate with a layer of chocolate ganache is ideal. No butter, eggs or mixer needed!

What you will need:

For the cake:

• 1 and 1/2 cups (188 g) all-purpose flour
• 1/4 cup (21 g) unsweetened cocoa powder
• 1 cup (185 g) granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon espresso powder (optional, brings out the chocolate flavor)
• 1 teaspoon of baking soda
• 1 cup (237 ml, 227 g) brewed coffee (regular or decaffeinated, can be hot or cold)*
• 1/3 cup (78 ml, 67 g) olive oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar (or white vinegar)

For the ganache:

• 1/2 cup (118 ml, 113 g) heavy cream
• 3/4 cup (4 oz, 127 g) chopped dark chocolate or semisweet chocolate chips

How to make it:

1. For the cake: Preheat the oven to 180 degrees. Grease a round or square cake pan. You can lay a piece of non-stick paper on the bottom of the pan.
2. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda.
3. Add the wet ingredients: coffee, olive oil, vanilla, vinegar. Beat everything together until a smooth dough is formed. Stop beating when the mixture is combined and no lumps remain – do not over mix.
4. Pour the dough into the pan and bake for about half an hour, until a toothpick inserted in the center comes out clean and dry.
5. Let the cake cool in the pan for 10 minutes, then invert the pan onto a serving dish. Let the cake cool further while you prepare the ganache.

For the ganache:

In a microwave-safe measuring cup or bowl, heat the heavy cream until warm but not boiling, about 30-40 seconds, or heat it in a small saucepan over medium heat.

While the cream is heating, place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for about 30 seconds. Beat the mixture until a smooth and glossy ganache forms, about 30 seconds.

You can either pour the warm ganache over the cake immediately or let it cool and then spread it over the cake.

*If you don’t like coffee, you can use water or milk. Coffee brings out the chocolate flavor.

Cake without ganache will keep at room temperature, tightly covered, for up to 5 days. With the ganache, the cake must be refrigerated after 24 hours because of the cream. Leave it at room temperature before serving.

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