This recipe is part of Weeknight Desserts, an exclusive series inside the Bake Collective where I show you how to make incredible dessert recipes in 30 minutes or less! Sign up here to get an ad-free experience on the entire Sloane's Table website, as well as have access to member perks!
As the third recipe in my Weeknight Dessert series, this 30 minute scoopable chocolate cake might be my favorite. It's a simple bowl & whisk recipe that's baked in an oven-to-table dish, so once it's baked you can immediately drench it in chocolate ganache and dig in! It's the kind of dessert that you want after a really long workday and the craving for a gooey, molten, ultra chocolatey dessert must be satisfied NOW… or within the next 30 minutes.
📖 Recipe
30 Minute Scoopable Chocolate Cake
As the third recipe in my Weeknight Dessert series, this 30 minute scoopable chocolate cake might be my favorite. It's a simple bowl & whisk recipe that's baked in an oven-to-table dish, so once it's baked you can immediately drench it in chocolate ganache and dig in! It's the kind of dessert that you want after a really long workday and the craving for a gooey, molten, ultra chocolatey dessert must be satisfied NOW… or within the next 30 minutes.
Equipment
Ingredients
For the chocolate cake:
- 50 g (¼ cup) granulated sugar
- 53 g (¼ cup) brown sugar
- 36 g (3 tablespoon) neutral oil
- 1 egg
- 1 teaspoon vanilla extract
- 45 g (â…“ cup) all-purpose flour
- 21 g (¼ cup) Dutch process cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 56 g (¼ cup) whole milk
For the chocolate ganache:
- 113 g (½ cup) heavy cream
- 113 g (4 oz) dark chocolate
- 14 g (1 tablespoon) unsalted butter
Instructions
For the chocolate cake:
- Preheat the oven to 350 degrees F.
- Grease a small baking dish with butter. Set aside.
- In a medium bowl, whisk together the sugars, oil, egg, and vanilla.
- Add in the flour, cocoa powder, baking powder, and salt. Mix until fully combined.
- Lastly, add the milk, and whisk until fully combined.
- Pour the cake batter into the prepared baking dish.
- Bake the cake for about 25-28 minutes. We want it to be slightly underbaked.
For the chocolate ganache:
- While the cake is in the oven, make the ganache.
- In a small saucepan, bring the heavy cream to a simmer or about 190 degrees F.
- Remove the pan from heat and add in the chocolate and butter. Stir until completely combined. Use an immersion blender for an extra smooth ganache.
- Once the cake comes out of the oven, immediately pour the ganache on top and enjoy!
Nutrition Facts
Serving: 1serving | Calories: 366kcal | Carbohydrates: 35g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 176mg | Potassium: 251mg | Fiber: 4g | Sugar: 23g | Vitamin A: 397IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 3mg
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