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Delicious Chocolate Cake Recipe

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★★★★★

4.5 from 67 reviews

This moist and rich chocolate cake combines deep cocoa flavor with a tender crumb, perfect for any celebration or as a decadent dessert. Made with simple pantry ingredients and a coffee infusion to enhance the chocolate taste, it’s finished with a creamy cocoa buttercream frosting that’s both dairy-free and indulgent.

Ingredients

Scale

Cake Ingredients

  • 1 cup milk (we use 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 Ingredients

  • 1 1/2 cups butter (softened, we use Country Crock for dairy free)
  • 5 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 5–6 tablespoons milk (we use Oatly full fat for dairy free)
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Milk Mixture: Combine 1 cup milk with 1 tablespoon vinegar in a small bowl and let it sit for about 5 minutes to curdle. This creates a buttermilk substitute, contributing to a tender cake texture.
  2. Mix Dry Ingredients: In a large mixing 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 to ensure even distribution of leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, whisk 2 large eggs, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, and the prepared milk mixture until smooth and well combined.
  4. Incorporate Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently but thoroughly until just combined without overmixing, which prevents a dense cake.
  5. Add Hot Coffee: Slowly mix in 1 cup of hot coffee (or hot water with coffee extract) into the batter. The hot coffee intensifies the chocolate flavor and aids in creating a moist crumb.
  6. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Allow cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely before frosting to prevent melting.
  8. Prepare the Frosting: In a large bowl, beat 1 1/2 cups softened butter until creamy. Gradually add 5 cups powdered sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons vanilla extract, and 5-6 tablespoons milk. Beat on medium speed until light and fluffy. Adjust milk quantity for desired consistency.
  9. Assemble the Cake: Place one cake layer on a serving plate, spread a thick layer of frosting on top, then place the second layer over it. Cover the entire cake with the remaining frosting evenly.
  10. Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the frosting to set, then slice and serve. Enjoy your rich, dairy-free chocolate cake!

Notes

  • Using hot coffee enhances the depth of chocolate flavor but can be substituted with hot water and coffee extract for a milder taste.
  • Ensure the cake is completely cooled before frosting to prevent the icing from melting.
  • This recipe is dairy-free when using plant-based milk and butter substitutes as suggested.
  • Store leftover cake covered in the refrigerator for up to 4 days.
  • Can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Keywords: chocolate cake, dairy-free chocolate cake, rich chocolate cake, homemade chocolate cake, easy chocolate cake, coffee chocolate cake, dairy-free frosting

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