Nut-Free Chocolate-Covered Cake
Indulge in the rich decadence of this Nut-Free Chocolate-Covered Cake, a dessert that’s as simple as it is luxurious. Perfectly moist and fluffy, this chocolate lover's dream is made with pantry staples like all-purpose flour, cocoa powder, and buttermilk, ensuring it’s completely nut-free and safe for allergies. Topped with a glossy ganache made from semi-sweet chocolate and heavy cream, this cake delivers a velvety finish that drips irresistibly down the sides. With just 20 minutes of prep and a short bake time, you can whip up this crowd-pleaser for birthdays, celebrations, or any sweet craving. Whether served alone or paired with a dollop of whipped cream or a scoop of ice cream, this nut-free chocolate-covered cake is sure to become your go-to dessert.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup buttermilk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup boiling water
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, vanilla extract, and egg to the dry ingredients. Mix until well combined.
Gradually stir in the boiling water until the batter is smooth and well blended.
Pour the batter into the prepared cake pan. Tap the pan gently on the countertop to release any air bubbles.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the chocolate coating, place the chocolate chips in a heatproof bowl.
In a small saucepan over medium heat, bring the heavy cream to a simmer, then pour it over the chocolate chips.
Let it sit for 1 minute, then stir until the chocolate is melted and smooth.
Once the cake is completely cool, pour the melted chocolate over the top, allowing it to drip down the sides.
Let the chocolate set for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 37.9 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
