Five Minute Chocolate Cake (With Two Ingredient Chocolate Frosting)

I love this cake recipe.  It has so many things going for it.  First of all, if you use a kitchen scale, you can avoid all measuring cups.  Second, it only uses one bowl and one whisk.  

And of course, it’s fast.  So fast that you might be done making it before the oven is done preheating. 

Plus now that we know how to get the cake out of the pan every time, we’ve got no worries! (Recognize the cake in those pics?)

And if you make this 2-ingredient rich, chocolatey frosting, you’ve got a decadent dessert in very little time. 

Impress someone for Valentine’s Day or treat yourself on a weeknight.  This cake works for any occasion. 

Five Minute Chocolate Cake

3/4 cup + 2 tbsp (4 oz/113 g) all purpose flour

1 cup (7 oz/100 g) granulated sugar

1/4 cup + 2 tbsp (1 oz/28 g) unsweetened cocoa powder

2 tsp instant coffee

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup water

1/2 cup buttermilk (or 1/2 cup milk + 1 tsp white vinegar, let sit for 5 minutes)

1/4 cup vegetable oil

1 tsp vanilla extract

Preheat oven to 350F.  Grease one 8 inch cake pan or 2-5 inch cake pans and line the bottoms with parchment paper.  Combine all ingredients in a large bowl and whisk until smooth.  Pour into prepared pan (s).

Bake in the centre of the preheated oven for 30-35 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. 

Let cool for 20 minutes on a rack, then remove from pan and let cool completely.

Rich Ganache Frosting

1/2 cup whipping cream

4 oz (113 g) bittersweet chocolate chips

In a small saucepan, bring cream to a simmer.  Pour over chocolate.  Cover and let sit for 5 minutes.  Stir until smooth.  Slather over chocolate cake and devour.  Ganache will stiffen upon cooling, but will always taste delicious.