Go Back

Bidi Bidi Bom Bom Chocolate Cake {Inspired by Selena}

Treat your family or guests with an easy one-bowl chocolate cake inspired by the Tejana legend Selena Quintanilla. A delicious fudgy chocolate sheet cake that is so easy to make with a creamy chocolate frosting.
Servings 10 Serves
Author Vianney Rodriguez


  • 1 large egg
  • 1 cup granulated sugar
  • 6 ounces plain yogurt or sour cream
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup brewed coffee room temperature
  • 1/2 cup unsweetened natural cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt optional
  • Chocolate Ganache
  • 9 ounces semi-sweet chocolate about 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract


  2. Preheat oven to 350° F. Liberally spray a 9x9 square baking pan; set aside until ready to use.
  3. In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth. Add coffee, cocoa powder, and whisk until batter is smooth and free from lumps.
  4. Add the flour, baking soda, baking powder, salt, and whisk until batter has just combined, about 1 minute.
  5. Add batter to pan, bake for 25 minutes or until toothpick inserted comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before frosting.
  6. Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
  7. In a small microwave-safe bowl or measuring cup, heat the cream on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.
  8. Pour hot cream over the chocolate and let it stand about 1 minute. Whisk until chocolate has melted and mixture is smooth and velvety.
  9. Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing the ganache to cool and thicken a bit. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife. Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.