Easy One-Layer Chocolate Afternoon Cake
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(4)
Ingredients
8 pieces
- 1/2 cup [100 g] granulated sugar
- 1/2 cup [100 g] brown sugar
- 1/2 cup [120 g] crème fraîche, at room temperature
- 1/3 cup [33 g] Dutch-process cocoa powder
- 1/4 cup [56 g] vegetable or canola oil
- 1 large egg, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon fine salt
- 1 cup minus 2 tablespoons [125 g] all-purpose flour*
- 1/3 cup [80 g] strong, freshly brewed coffee, hot
- 1/2 cup [8 tablespoons or 113 g] unsalted butter, at room temperature
- 1/3 cup [33 g] Dutch-process cocoa powder
- 1 tablespoon corn syrup
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1/2 cup [120 g] crème fraîche
- 1 1/2 cup [180 g] confectioners' sugar
- 1 tablespoon water, at room temperature
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Preparation
Chef’s notes
Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast.