My birthday, at the end of August, marks the start of birthday season! It is remarkable to me how many of my loved ones have birthdays in the month of September. Not to mention the fact the all of them are major chocoholics. It has always been the perfect excuse to make my grandmother's chocolate cake. But I can't make the same chocolate cake year after year, so naturally I give it a fun little twist. Here is my chocolate cake recipe that is a blank canvas for limitless flavor profiles!
Chocolate Cake
Not Your Grandma's Chocolate Cake
Chocolate Cake
2 cups Non-Dairy Milk (Almond, Soy, Rice)
2 tsp Apple Cider Vinegar
2/3 cup oil
3 tsp vanilla
1 1/2 cup sugar
2 cup flour
2/3 cup + 2 Tbsp Cocoa
4 Tbsp Instant Coffee or Instant Espresso (optional)
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Secret Tweaks:
For Chocolate Expresso Cake:
Replace 4 Tbsp of Cocoa with 4 Tbsp of Instant Espresso or Coffee
For Mexican Hot Chocolate Cake:
Add 1 tsp of cinnamon
1/4 tsp Chili Powder
1/4 tsp Cayenne
Active Time: 20 Minutes
In Active Time: 30 Minutes
Yields: 2 9-inch Cakes
Directions:
Preheat oven to 350. In a liquid measuring cup pour the "milk" and the teaspoon of apple cider vinegar and put aside. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. Add the "milk," the oil, the sugar, and vanilla and mix together. Do not over mix. Pour the batter into two greased and lined with parchment 8 inch round cake pans, about a third to half of the way. Bake the cake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely
Buttercream Frosting
1 Cup Butter (1 stick cold and 1 stick cool)
4 Cups confectioners Sugar sifted
1 tsp vanilla
3-5 Tbsp water or coffee
Secret Tweaks:
For Mexican Hot Chocolate Cake:
Add 1 tsp of Cinnamon
1/3 cup of chocolate
For Chocolate Raspberry Cake:
Add 3 Tbsp of Raspberry Puree made in a blender or food processor from fresh raspberries or 3 Tbsp of sugar free raspberry jam to the buttercream
*reserve more of the puree/jam to put some in between the cake layers.
For Chocolate Frosting:
Add 1/3 cup Cocoa Powder
1 tsp vanilla
Directions:
In a stand mixer, place the butter and vanilla and give it a quick mix. Add the confectioners sugar 2 cups at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture.If the frosting is too thick add water one tablespoon at a time until you reach desired texture.
In a stand mixer, place the butter and vanilla and give it a quick mix. Add the confectioners sugar 2 cups at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture.If the frosting is too thick add water one tablespoon at a time until you reach desired texture.
** The trick to making a great buttercream is whipping a lot of air into it. The more air the more fluffy and delicious the frosting.
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