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Chocolate Cake Recipe

Chocolate Cake Recipe
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★★★★★

4.7 from 9 reviews

This rich and moist chocolate cake recipe combines the deep flavors of cocoa with a hint of coffee for enhanced chocolate intensity. Perfect for any occasion, it features a dairy-free option using Oatly full-fat milk and Country Crock butter substitute, making it accessible for those with lactose intolerance. The cake is layered and frosted with a velvety chocolate buttercream, striking a balance between sweetness and chocolate richness.

Ingredients

Scale

Cake

  • 1 cup milk (Oatly full fat for dairy free)
  • 1 tablespoon vinegar
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee (or 1 cup hot water with 1 teaspoon coffee extract)

Frosting

  • 1 1/2 cups butter (softened, Country Crock for dairy free)
  • 5 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder

Instructions

  1. Prepare the Milk Mixture: Combine 1 cup of milk with 1 tablespoon of vinegar in a small bowl. Let it sit for 5-10 minutes to curdle slightly, creating a buttermilk substitute.
  2. Mix Dry Ingredients: In a large bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 2 cups granulated sugar.
  3. Combine Wet Ingredients: In another bowl, whisk 2 large eggs, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract. Add the prepared milk mixture and mix until smooth.
  4. Incorporate Wet and Dry: Gradually add the wet mixture into the dry ingredients, stirring until just combined. Then slowly add 1 cup of hot coffee (or hot water with coffee extract) to the batter, mixing thoroughly to create a smooth, thin batter.
  5. Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Pour batter evenly into the pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Prepare the Frosting: Beat 1 1/2 cups softened butter on medium speed until creamy. Gradually add 5 cups powdered sugar and 3/4 cup cocoa powder alternately with a few tablespoons of milk (if needed), beating on low speed until combined. Increase speed to high and beat for 3 minutes until fluffy. Add vanilla extract if desired for extra flavor.
  7. Assemble the Cake: Place one cake layer on a serving plate, spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides evenly. Smooth or decorate as desired.
  8. Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting before slicing. Serve and enjoy!

Notes

  • For a dairy-free version, use plant-based milk like Oatly and dairy-free butter substitutes such as Country Crock.
  • Using hot coffee intensifies the chocolate flavor but can be substituted with hot water and coffee extract for a milder taste.
  • Ensure not to overmix the batter to keep the cake tender and moist.
  • Store leftover cake covered in the refrigerator for up to 5 days or freeze up to 2 months.
  • You can add chocolate chips or nuts to the batter for extra texture.

Nutrition

Keywords: chocolate cake, dairy-free chocolate cake, easy chocolate cake recipe, moist chocolate cake, homemade chocolate cake

Find it online: https://zestywithzane.com/chocolate-cake-recipe/