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This image shows a freshly baked, fluffy chocolate cake with smooth ganache frosting, decorated with chocolate shavings, placed on a round cake stand over a clean white marble countertop with a simple background.

Chocolate Cake Without Chocolate Recipe

This Chocolate Cake Without Chocolate uses cocoa powder to create a rich, fudgy dessert without needing a chocolate bar. The cake is tender, moist, and finished with a luscious homemade ganache that spreads like a dream. Perfect for celebrations or when you're craving serious chocolate vibes!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 308 kcal

Equipment

  • 8-inch or 9-inch round cake pan
  • Non-stick cooking spray
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Hand mixer or spoon
  • Small saucepan

Ingredients
  

CHOCOLATE GANACHE

  • 8 oz semi sweet chocolate chips 
  • 1 cup heaby cream

CHOCOLATE CAKE

  • 1 tbsp pure vanilla extract
  • 2 tsp instant coffee
  • 1½ cups all-purpose or plain flour
  • ¾ cup milk
  • 1 large egg
  • ½ tsp salt
  • ½ cup unsweetened cocoa powder
  • 1½ cups white granulated sugar or a natural granulated baking sweetener
  • ⅓ cup vegetable oil
  • 1½ tsp baking powder

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Lightly grease an 8-inch or 9-inch round cake pan with non-stick spray and line the base with parchment paper.
    This image shows the process of lightly greasing a round cake pan with non-stick spray on a white marble countertop.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
    This image shows a glass mixing bowl on a white marble countertop with flour, sugar, cocoa powder, baking powder, and salt for the chocolate cake.
  • Add the oil, egg, vanilla, and milk into the dry ingredients and beat for about 30 seconds until smooth.
    This image shows the addition of vegetable oil, an egg, vanilla extract, and milk to the dry ingredients in a glass bowl on a white marble countertop.
  • Carefully pour in the boiling water mixed with coffee and stir until the batter looks glossy and thin.
    This image shows smooth, glossy chocolate cake batter in a glass bowl after being whisked on a white marble countertop.
  • Pour the batter into the prepared cake pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
    This image shows the cake pan filled with chocolate cake batter, ready for baking on a clean white marble countertop.
  • Remove the cake from the oven and allow it to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
  • For the ganache, gently heat the cream in a small saucepan over low heat without letting it simmer or boil.
    This image shows heavy cream gently heating in a small stainless steel saucepan on a white marble cooktop.
  • Turn off the heat, add the chocolate chips, cover the pan, and let sit for 5 minutes.
  • Stir slowly with a spatula or spoon until the ganache is smooth and glossy, then refrigerate for 1 to 1½ hours until thick.
    This image shows a small saucepan with smooth and glossy chocolate ganache on a white marble cooktop after stirring.
  • Spread before frosting the cooled cake.
    This image shows a cooled chocolate cake on a wire rack, ready to be frosted with ganache on a white marble countertop.

Notes

  • Grease and line the pan well to ensure the cake releases cleanly without sticking.
  • Mixing boiling water with coffee intensifies the chocolate flavor without overpowering it.
  • Don’t overmix the batter after adding boiling water; gentle mixing keeps the texture tender.