A heavenly sinfully delicious decadent Deep Dish Chocolate Cake. This cake is so easy to make and absolutely delicious. This only proves that you don’t need to spend too much effort and time to be able to serve a dessert worthy of everyone ones praise.
There are a lot of cakes out there, but a simple chocolate cake is one of my favorite. Although decorated tall layered cakes are mesmerizing beautiful and delicious, a simple chocolate cake if often my go for the reason of simplicity and taste. When you hit that chocolate craving, what you need is a simple cake to make. Easy to prepare but something that doesn’t compromise the taste. This is that kind of cake.
This is not your usual chocolate cake, at least not in the way you serve it. This cake is serve straight from the baking dish/pan, and eaten straight from the pan. No lining or greasing of pan needed. Just pour the batter, bake, let cool, pour the heavenly chocolate ganache on top, let rest to have the frosting solidify and Enjoy. It’s truly a cake for sharing with your love ones. Because of the way this is frosted, it is highly recommended to bake this is a deep pan with high edge, and hence the name “Deep Dish Chocolate Cake”
About This Recipe
- Ease in Making the Recipe: This is a very easy Chocolate Cake recipe. You can even use other chocolate cake recipe if you have one that you really like. You can make the cake without and electric mixer, or you can use a mixer if you feel like making the process faster. But seriously, take the opportunity of making a cake without having to plug in and wash your electric mixer. You can make the cake in an 1 hour, it’s that fast. This cake uses a simple chocolate ganache frosting, you can have the frosting rest to solidify or you can pour and serve it while warm. Oh you’re gonna love it warm, it melts in your mouth!
- Ingredients: Think of a basic chocolate cake. This means we are talking about basic ingredients like flour, egg, sugar, butter or oil, cocoa powder, chocolate and cream for frosting. Nothing about these ingredients are hard to find. You probably have them already and if not, there’s no fuss in finding them in the grocery.
- Texture, Taste & Flavor: Moist, super decadent delicious cake! As in super extreme chocolate lovers dream. Let’s start with the cake. The cake is soft and moist but not overly sweet. The cake taste even better the following day because the sugar in the cake starts to melt and be adsorbed in the cake. This makes the texture moist and soft. That’s what sugar do to cakes, on top of providing sweetness. More than the cake, it is the chocolate ganache frosting that really makes this cake extra ordinarily good. The smooth decadent ganache poured on top of the cake creating a thick layer of chocolate frosting takes this cake over the top. This is why it is very important to use a deep dish pan. The cake is serve on the pan and eaten on the pan. The deep pan and high side of the pan contains the frosting on top creating a thick layer of chocolate. I cannot express how seriously decadent this is. You just have to give it a try.
- Make-Ahead: Oh Yes!! In fact, this cake taste even better the second day, it is softer and more moist. You can make the cake even 3 days ahead and keep it refrigerated. Pour the frosting on top on the day that you are serving it. If you like soft ganache frosting, you can serve it at least after 1 hr. This will allow the ganache to lightly thicken. You can use semi-sweet or use dark chocolate . I had tried both and I like the dark chocolate better, anything between 65 – 72% is what I prefer but you can definitely a semi-sweet with lower percentage if that is your thing. I like to keep the cake at room temperature after pouring the ganache but you can also refrigerate it. Take out of the refrigerator at least 1 -2 hrs before serving.
How to Make Deep Dish Chocolate Cake
Simple, No Mixer Needed
We’re making this cake without electric mixer but you can certainly use mixer if you want to. Because we are not using a mixer, it is crucial that you use a soft butter, soft but not melted. This makes the mixing easier. Mix the softened butter with the sugar just until incorporated. Add the eggs and mix until combined. Lastly, sift all the dry ingredients and stir until distributed. Divide the batter between 2 5-inches square pan and bake until toothpick inserted in the center comes out clean. That’s about for the cake. Now, let’s go for the chocolate ganache.
Chocolate Ganache, the Crowning Glory
For the chocolate ganache, it is best to use chopped chocolate bars as they melt faster and smoother than chocolate chips. Transfer the chocolate in the bowl and pour warm cream. Leave for 5 minutes and gently stir until all tie chocolate is melted. If needed, microwave for few seconds to fully melt the mixture. Add softened butter, honey and vanilla extract.
The butter is to make the ganache glossy, the honey is to add sweetness, this is optional. The consistency is runny, it will get thick as it sets to cool. If you want a thicker ganache, decrease the cream by 2-3 tablespoon. I like the runny ganache because it is pourable and makes a smoother level frosting. You can certainly adjust it to your liking.
Pan for Deep Dish Baking
This cake was baked in 2 5-inches square pan which I find perfect. You can also bake this in a 9-inch deep dish pan but since this is a serve on the pan kind of cake, I prefer to serve it in smaller dish. Some people are not comfortable eating on the same pan with other people. This size is more than enough to share with 2-3 people or just for yourself. You can also make it single serving and bake it a ramekin which makes it easier to serve without people worrying about eating the same cake in the same pan with other people. Baking time will vary depending on the size and material of pan you are using.
Success Tips in Making Deep Dish Chocolate Cake
- Use a softened butter for easier mixing. Leave the butter at room temperature at least 1 hour before using it. This is even more important if you are not using electric mixer.
- Use a deep dish pan. This will ensure that the chocolate ganache will be contained and will not overflow
- Do not over bake the cake. Toothpick inserted should come out clean. Check at 5 minutes before the end of recommended baking time.
Deep Dish Chocolate Cake (Small‑Batch Extra‑Fudgy Dessert)
Ingredients
Equipment
Method
- Pre-heat the oven to 320F
- Mix the Wet Ingredients: Mix the softened butter and sugar in a bowl. If your butter is soft enough, mixing should not be difficult. Add beaten eggs and vanilla extract and continue mixing until combined.
- Add the Dry Ingredients: Sift the flour, baking soda, salt and cocoa powder onto the wet ingredients. Add the milk and mix until it turn into a runny smooth cake batter.
- Pour cake batter between 2 5-inch pan. It is very important to use a deep dish pan for this recipe.
- Bake at the preheated oven for 20 -25 minutes or until toothpick inserted in The center comes out clean.
- Let cool. Remove from the oven and set aside while you make the chocolate ganache.
- Make the chocolate ganache: Transfer the chopped chocolate in a microwave safe bowl. Pour warm cream and leave for 5 minutes. Slowly stir until the chocolate is fully dissolved. If needed, microwave for few seconds to fully melt the chocolate. Add butter, vanilla extract and honey (optional). If you are using a chocolate that is already sweet to your liking, you can skip the honey. Gently stir. At this stage, the ganache will still be runny. You can let it settle for at least one hour to thicken or pour it immediately over the cake at let it settle that way.
- Serve: Serve once the ganache has slightly thicken, about 2 hrs. You can also save this immediately if you like a warm soft ganache that is almost like a chocolate syrup.
Notes
- Use softened butter, this is VERY important for easily creaming of the butter and sugar
- Use a deep dish pan to contain the chocolate ganache. The consistency of the chocolate ganache is a pourable consistency, not as thick as spreadable ganache so deep pan is important so the ganache will not overflow to the side
- Leftover cake can be left covered on the counter for 3 days. More than that, refrigerate the cake. When ready to serve, remove from the refrigerator at least 1-2 hrs to allow the cake to soften.
Storage
- Airtight container: Keep the cake covered to prevent it from drying out.
- Room temperature: If unfrosted, it stays fresh for 2–3 days on the counter.
- Refrigerate if frosted: Especially with cream‑based toppings; store up to 5 days.
Serves 4 – 6
Nutritional Information
Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.
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