Chocolate Cake Recipe

by | Jun 3, 2023 | Cake, Cake Recipes, Recipes | 0 comments

Chocolate Cake Recipe
photo credit: Varintorn Kantawong

What can be said about chocolate cake that hasn’t already been said?  Its always on the list of most popular cakes for a reason.  The variations of flavor, icing, ganache, and decoration are endless.

Chocolate cake holds a special place in the hearts of dessert lovers worldwide. Its rich, decadent flavor and moist texture make it a timeless favorite. Dating back to the late 18th century, chocolate cake has a fascinating history that intertwines with the rise of cocoa as a popular ingredient.

One interesting fact is that the first recorded recipe for chocolate cake appeared in 1764 in a cookbook called “The Art of Cookery Made Plain and Easy” by Hannah Glasse. However, it wasn’t until the mid-19th century that chocolate cake truly gained popularity with the development of solid chocolate and cocoa powder.

What sets chocolate cake apart is its versatility. From classic recipes to modern variations, it can be enjoyed in countless forms such as layer cakes, bundt cakes, or cupcakes. Whether topped with creamy chocolate ganache, velvety buttercream, or a dusting of powdered sugar, chocolate cake satisfies every chocolate lover’s craving.

 

 

The Recipe

Ingredients

For the Cake Batter:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 4 ounces dark chocolate, melted and cooled

For the Chocolate Ganache:

  • 8 ounces dark chocolate, finely chopped
  • 1 cup heavy cream

For the Chocolate Buttercream Frosting:

  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup whole milk
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined. Scrape down the sides of the bowl as needed.
  4. Stir in the melted dark chocolate until evenly incorporated into the batter.
  5. Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but that’s normal.
  6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
  9. To prepare the ganache, place the finely chopped dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool and thicken.
  10. For the buttercream frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
  11. Add the milk and vanilla extract, and continue beating until the frosting is light and fluffy.
  12. Place one cake layer on a serving plate and spread a generous amount of chocolate ganache over it. Place the second cake layer on top and frost the entire cake with the chocolate buttercream.
  13. If desired, you can garnish the cake with chocolate shavings or additional melted chocolate.
  14. Allow the cake to set for at least 1 hour before serving to allow the flavors to meld together.
  15. Slice and serve this decadent chocolate cake to enjoy its rich and delicious taste!

Note: If you want to make any adjustments or additions, feel free to let me know. Happy baking!

Optional Ingredients

Here are a few additional ingredients that would work well with the chocolate cake recipe:
  • Chocolate Chips: Fold in a cup of chocolate chips into the cake batter for extra bursts of chocolatey goodness throughout the cake.
  • Espresso Powder: Add 1-2 teaspoons of espresso powder to enhance the chocolate flavor and provide a subtle richness to the cake.
  • Fresh Berries: Layer fresh raspberries, strawberries, or even sliced bananas between the cake layers for a fruity twist and added freshness.
  • Nuts: Chopped nuts like walnuts, pecans, or hazelnuts can be folded into the batter or sprinkled on top of the frosted cake for added crunch and flavor.
  • Flavored Extracts: Experiment with different flavored extracts such as almond, mint, or orange, adding a hint of complementary flavor to the chocolate cake.
  • Liqueurs: Incorporate a tablespoon or two of your favorite liqueur, such as coffee liqueur, amaretto, or Irish cream, into the chocolate ganache or brush it on the cake layers for an adult twist.

Remember to adjust the quantities and taste as per your preferences. These additions can elevate the flavors and add delightful variations to your chocolate cake. Enjoy the baking process and the delicious results!

Plating Recommendations

Here are a few plating recommendations to enhance the presentation of your finished chocolate cake:
  • Cake Stand: Place the fully assembled cake on a beautiful cake stand to give it an elevated and elegant look. Choose a stand that complements the style and theme of your cake.
  • Smooth Frosting: Ensure the chocolate buttercream frosting is smooth and evenly spread on the cake. Use a palette knife or an offset spatula to achieve a neat and polished appearance.
  • Crumb Coat: Before applying the final layer of frosting, consider doing a crumb coat. This is a thin layer of frosting that seals in the crumbs and creates a smooth base. Once the crumb coat sets, you can apply the final layer of frosting for a pristine finish.
  • Piping Decorations: Use a piping bag fitted with a decorative tip to create patterns or borders on the cake. You can add rosettes, swirls, or other designs using additional frosting. This can add an element of elegance and visual interest.
  • Garnishes: Consider adding garnishes that complement the flavors of the cake. Fresh berries, chocolate curls, sprinkles, edible flowers, or a dusting of cocoa powder are all excellent options. Garnishes not only enhance the visual appeal but can also add texture and flavor.

Alternative Recipes for Dietary Restrictions

Be sensitive to what food allergies or dietary restrictions your guests might have. 

Dairy Free Chocolate Cake Recipe

Here’s a modified version of the original chocolate cake recipe to make it dairy-free:

Ingredients:

For the cake batter:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened dairy-free milk (e.g., almond milk, soy milk, oat milk)
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 4 ounces dairy-free dark chocolate, melted and cooled (check label for dairy-free certification)

For the chocolate ganache:

  • 8 ounces dairy-free dark chocolate, finely chopped
  • 1 cup dairy-free heavy cream (e.g., coconut cream, cashew cream)

For the dairy-free chocolate buttercream frosting:

  • 1 1/2 cups dairy-free butter substitute (e.g., vegan butter, margarine), softened
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup unsweetened dairy-free milk (e.g., almond milk, soy milk, oat milk)
  • 2 teaspoons pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. Add the eggs, dairy-free milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined. Scrape down the sides of the bowl as needed.
  4. Stir in the melted dairy-free dark chocolate until evenly incorporated into the batter.
  5. Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but that’s normal.
  6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
  9. To prepare the dairy-free ganache, place the finely chopped dairy-free dark chocolate in a heatproof bowl. In a saucepan, heat the dairy-free heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool and thicken.
  10. For the dairy-free buttercream frosting, beat the softened dairy-free butter substitute in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
  11. Add the dairy-free milk and vanilla extract, and continue beating until the frosting is light and fluffy.
  12. Place one cake layer on a serving plate and spread a generous amount of dairy-free ganache over it. Place the second cake layer on top and frost the entire cake with the dairy-free chocolate buttercream.
  13. If desired, you can garnish the cake with dairy-free chocolate shavings or additional melted dairy-free chocolate.
  14. Allow the cake to set for at least 1 hour before serving.

 

Please note that ingredient substitutions may affect the texture and taste of the final cake. Adjustments may be needed based on the specific dairy-free ingredients used and personal preferences. Enjoy your dairy-free chocolate cake!

Gluten Free Chocolate Cake Recipe

Here’s a modified version of the original chocolate cake recipe to make it gluten-free:

Ingredients:

For the cake batter:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar substitute (such as stevia, erythritol, or monk fruit sweetener)
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 4 ounces unsweetened dark chocolate, melted and cooled

For the sugar-free chocolate ganache:

  • 8 ounces unsweetened dark chocolate, finely chopped
  • 1 cup heavy cream or unsweetened dairy-free heavy cream substitute (e.g., coconut cream)

For the sugar-free chocolate buttercream frosting:

  • 1 1/2 cups unsalted butter or dairy-free butter substitute, softened
  • 4 cups powdered sugar substitute (such as powdered erythritol or powdered stevia)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk or unsweetened dairy-free milk substitute
  • 2 teaspoons pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar substitute, cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. Add the eggs, applesauce, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined. Scrape down the sides of the bowl as needed.
  4. Stir in the melted unsweetened dark chocolate until evenly incorporated into the batter.
  5. Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but that’s normal.
  6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
  9. To prepare the sugar-free ganache, place the finely chopped unsweetened dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool and thicken.
  10. For the sugar-free buttercream frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar substitute and cocoa powder, mixing well after each addition.
  11. Add the almond milk and vanilla extract, and continue beating until the frosting is light and fluffy.
  12. Place one cake layer on a serving plate and spread a generous amount of sugar-free ganache over it. Place the second cake layer on top and frost the entire cake with the sugar-free chocolate buttercream.
  13. Allow the cake to set for at least 1 hour before serving.

Please note that the effectiveness and taste of sugar substitutes may vary. Adjustments may be needed based on the specific sugar substitute used and personal preferences. Enjoy your sugar-free chocolate cake!

Ingredients:

For the cake batter:

2 cups gluten-free all-purpose flour blend
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder (gluten-free)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk or dairy-free milk substitute (e.g., almond milk, soy milk)
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
4 ounces dark chocolate, melted and cooled (check label for gluten-free certification)

For the chocolate ganache:

8 ounces dark chocolate, finely chopped (check label for gluten-free certification)
1 cup heavy cream or dairy-free heavy cream substitute (e.g., coconut cream)

For the chocolate buttercream frosting:

1 1/2 cups unsalted butter or dairy-free butter substitute, softened
4 cups powdered sugar (gluten-free)
1/2 cup unsweetened cocoa powder (gluten-free)
1/4 cup whole milk or dairy-free milk substitute (e.g., almond milk, soy milk)
2 teaspoons pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour blend.
  2. In a large mixing bowl, combine the gluten-free flour blend, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined. Scrape down the sides of the bowl as needed.
  4. Stir in the melted dark chocolate until evenly incorporated into the batter.
  5. Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but that’s normal.
  6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
  9. To prepare the ganache, place the finely chopped dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool and thicken.
  10. For the buttercream frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
  11. Add the milk and vanilla extract, and continue beating until the frosting is light and fluffy.
  12. Place one cake layer on a serving plate and spread a generous amount of chocolate ganache over it. Place the second cake layer on top and frost the entire cake with the chocolate buttercream.
  13. If desired, you can garnish the cake with chocolate shavings or additional melted chocolate.
  14. Allow the cake to set for at least 1 hour before serving.

Please note that ingredient substitutions and gluten-free flour blends may vary. Always check the labels of ingredients to ensure they are certified gluten-free. Adjustments may be needed based on the specific gluten-free ingredients used and personal preferences. Enjoy your gluten-free chocolate cake!

Sugar Free Chocolate Cake Recipe

Here’s a modified version of the original chocolate cake recipe to make it sugar-free:

Ingredients:

For the cake batter:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar substitute (such as stevia, erythritol, or monk fruit sweetener)
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 4 ounces unsweetened dark chocolate, melted and cooled

For the sugar-free chocolate ganache:

  • 8 ounces unsweetened dark chocolate, finely chopped
  • 1 cup heavy cream or unsweetened dairy-free heavy cream substitute (e.g., coconut cream)

For the sugar-free chocolate buttercream frosting:

  • 1 1/2 cups unsalted butter or dairy-free butter substitute, softened
  • 4 cups powdered sugar substitute (such as powdered erythritol or powdered stevia)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk or unsweetened dairy-free milk substitute
  • 2 teaspoons pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar substitute, cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. Add the eggs, applesauce, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined. Scrape down the sides of the bowl as needed.
  4. Stir in the melted unsweetened dark chocolate until evenly incorporated into the batter.
  5. Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but that’s normal.
  6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
  9. To prepare the sugar-free ganache, place the finely chopped unsweetened dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool and thicken.
  10. For the sugar-free buttercream frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar substitute and cocoa powder, mixing well after each addition.
  11. Add the almond milk and vanilla extract, and continue beating until the frosting is light and fluffy.
  12. Place one cake layer on a serving plate and spread a generous amount of sugar-free ganache over it. Place the second cake layer on top and frost the entire cake with the sugar-free chocolate buttercream.
  13. Allow the cake to set for at least 1 hour before serving.

Please note that the effectiveness and taste of sugar substitutes may vary. Adjustments may be needed based on the specific sugar substitute used and personal preferences. Enjoy your sugar-free chocolate cake!

Low-Carb Chocolate Cake Recipe

Here’s a modified version of the original chocolate cake recipe to make it low-carb:

Ingredients:

For the cake batter:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup unsweetened almond milk or unsweetened dairy-free milk substitute
  • 1/2 cup melted coconut oil
  • 1/2 cup granulated low-carb sweetener (such as erythritol or stevia)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup boiling water
  • 4 ounces sugar-free dark chocolate, melted and cooled

For the sugar-free chocolate ganache:

  • 8 ounces sugar-free dark chocolate, finely chopped
  • 1 cup heavy cream or unsweetened dairy-free heavy cream substitute (e.g., coconut cream)

For the sugar-free chocolate buttercream frosting:

  • 1 1/2 cups unsalted butter or dairy-free butter substitute, softened
  • 4 cups powdered low-carb sweetener (such as powdered erythritol or powdered stevia)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk or unsweetened dairy-free milk substitute
  • 2 teaspoons pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with almond flour or line them with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat the eggs, almond milk, melted coconut oil, low-carb sweetener, and vanilla extract until well blended.
  4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
  5. Stir in the melted sugar-free dark chocolate until evenly incorporated into the batter.
  6. Gradually add the boiling water to the batter, mixing until well combined.
  7. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
  10. To prepare the sugar-free ganache, place the finely chopped sugar-free dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer.
    Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
    Stir until the chocolate is melted and the mixture is smooth. Set aside to cool and thicken.
  11. For the sugar-free buttercream frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered low-carb sweetener and cocoa powder, mixing well after each addition.
  12. Add the almond milk and vanilla extract, and continue beating until the frosting is light and fluffy.
  13. Place one cake layer on a serving plate and spread a generous amount of sugar-free ganache over it. Place the second cake layer on top and frost the entire cake with the sugar-free chocolate buttercream.
  14. Allow the cake to set for at least 1 hour before serving.

 

Please note that low-carb sweeteners and flour substitutes may vary in sweetness and texture. Adjustments may be needed based on the specific ingredients.

Vegan Chocolate Cake Recipe

Here’s a modified version of the original chocolate cake recipe to make it vegan:

Ingredients:

For the cake batter:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups unsweetened almond milk or other non-dairy milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water

For the vegan chocolate ganache:

  • 8 ounces vegan dark chocolate, finely chopped
  • 1 cup full-fat coconut milk

For the vegan chocolate buttercream frosting:

  • 1 1/2 cups vegan butter or margarine, softened
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk or other non-dairy milk
  • 2 teaspoons pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined. It may be slightly thick.
  4. Gradually add the boiling water to the batter, mixing until well incorporated. The batter will become thinner, but that’s normal.
  5. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
  8. To prepare the vegan ganache, place the finely chopped vegan dark chocolate in a heatproof bowl. In a saucepan, heat the coconut milk until it just begins to simmer. Pour the hot coconut milk over the chocolate and let it sit for 1-2 minutes. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool and thicken.
  9. For the vegan buttercream frosting, beat the softened vegan butter or margarine in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
  10. Add the almond milk and vanilla extract, and continue beating until the frosting is light and fluffy.
  11. Place one cake layer on a serving plate and spread a generous amount of vegan ganache over it. Place the second cake layer on top and frost the entire cake with the vegan chocolate buttercream.
  12. Allow the cake to set for at least 1 hour before serving.

Please note that ingredient substitutions and vegan butter/margarine brands may vary. Always check the labels of ingredients to ensure they are vegan-friendly. Adjustments may be needed based on the specific vegan substitutes used and personal preferences. Enjoy your vegan chocolate cake!

 

 

Keto Chocolate Cake Recipe

Here’s a modified version of the original chocolate cake recipe to make it suitable for a keto diet:

Ingredients:

For the cake batter:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsweetened almond milk or other non-dairy milk
  • 1/2 cup melted coconut oil
  • 1/2 cup granulated keto-friendly sweetener (such as erythritol or stevia)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup boiling water

For the sugar-free chocolate ganache:

  • 8 ounces sugar-free dark chocolate, finely chopped
  • 1 cup heavy cream or unsweetened coconut cream

For the sugar-free chocolate buttercream frosting:

  • 1 1/2 cups unsalted butter or coconut oil, softened
  • 4 cups powdered keto-friendly sweetener (such as powdered erythritol or powdered stevia)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk or other non-dairy milk
  • 2 teaspoons pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with almond flour or line them with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat the eggs, almond milk, melted coconut oil, keto-friendly sweetener, and vanilla extract until well blended.
  4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
  5. Gradually add the boiling water to the batter, mixing until well combined.
  6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
  7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
  9. To prepare the sugar-free ganache, place the finely chopped sugar-free dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer.
    Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
    Stir until the chocolate is melted and the mixture is smooth. Set aside to cool and thicken.
  10. For the sugar-free buttercream frosting, beat the softened butter or coconut oil in a mixing bowl until creamy. Gradually add the powdered keto-friendly sweetener and cocoa powder, mixing well after each addition.
  11. Add the almond milk and vanilla extract, and continue beating until the frosting is light and fluffy.
  12. Place one cake layer on a serving plate and spread a generous amount of sugar-free ganache over it. Place the second cake layer on top and frost the entire cake with the sugar-free chocolate buttercream.
  13. Allow the cake to set for at least 1 hour before serving.

 

Please note that the effectiveness and taste of keto-friendly sweeteners may vary. Adjustments may be needed based on the specific sweetener used and personal preferences. Enjoy your keto-friendly chocolate cake!

General Nutrition Information

Here is some general nutrition information for the original chocolate cake recipe up above.

Please note that these values are approximate and can vary based on specific ingredients used and any variations made to the recipe:

 

  • Serving Size: 1 slice (assuming 12 servings)
  • Calories: Approximately 450-500 calories per serving
  • Total Fat: Approximately 25-30 grams per serving
  • Saturated Fat: Approximately 12-15 grams per serving
  • Trans Fat: Varies depending on ingredients used
  • Cholesterol: Approximately 70-90 milligrams per serving
  • Sodium: Approximately 300-400 milligrams per serving
  • Total Carbohydrates: Approximately 55-65 grams per serving
  • Dietary Fiber: Approximately 3-5 grams per serving
  • Sugars: Approximately 40-45 grams per serving
  • Protein: Approximately 5-7 grams per serving

Please note that these values are estimations and can vary based on the specific brands and quantities of ingredients used. Additionally, any variations or additions to the recipe can alter the nutritional content. If you have specific dietary concerns or requirements, it’s recommended to calculate the nutrition information based on the precise ingredients you use using a reliable nutritional calculator or consulting with a registered dietitian.

Recommended Kitchen Equipment for Making the Chocolate Cake

Here’s a list of recommended kitchen equipment for making the chocolate cake:
 

  1. Mixing Bowls: Various sizes of mixing bowls are useful for combining ingredients. Opt for heatproof glass or stainless steel bowls.
  2. Measuring Cups and Spoons: A set of measuring cups (1 cup, 1/2 cup, 1/4 cup, and 1/3 cup) and measuring spoons (1 tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon) for accurate ingredient measurements.
  3. Electric Mixer: A stand mixer or handheld electric mixer can make mixing the cake batter and frosting easier and more efficient.
  4. Whisk: A whisk is handy for blending dry ingredients and ensuring they’re evenly distributed.
  5. Spatulas: Both rubber spatulas and offset spatulas are useful for scraping down the sides of bowls, folding in ingredients, and smoothing frosting.
  6. Cake Pans: Two 9-inch round cake pans for baking the cake layers. Opt for non-stick pans or line them with parchment paper for easy removal.
  7. Cooling Rack: A wire cooling rack allows air to circulate around the cakes, promoting even cooling.
  8. Double Boiler or Heatproof Bowl: For melting the chocolate, a double boiler setup or a heatproof bowl placed over a pot of simmering water can be used.
  9. Heatproof Spatula: A heatproof spatula is handy for stirring and scraping the ganache while melting the chocolate.
  10. Piping Bag and Tips: If you want to pipe decorations or borders, a piping bag and assorted tips will come in handy.
  11. Cake Stand or Serving Plate: Present your cake on a cake stand or a decorative serving plate for an appealing presentation.
  12. Knife or Cake Leveler: To level the cake layers or trim the tops for an even surface, a serrated knife or a cake leveler is useful.
  13. Offset Spatula or Palette Knife: Use an offset spatula or a palette knife for applying frosting and achieving a smooth finish.
  14. Cake Server or Slicing Knife: For serving the cake, have a cake server or a long, serrated knife to cut neat slices.
  15. Optional: Chocolate Shaver or Grater: If you plan to garnish the cake with chocolate shavings, a chocolate shaver or grater will be helpful.

 

Remember, this is a general list of equipment, and you may already have some of these items in your kitchen. Adapt the list based on your personal preferences and the tools you have available.

FAQs for Baking a Chocolate Cake

Q: Can I use regular cocoa powder instead of unsweetened cocoa powder?

A: Yes, you can use regular cocoa powder instead of unsweetened cocoa powder in most chocolate cake recipes. However, keep in mind that regular cocoa powder contains sugar, so you may need to adjust the amount of sugar in the recipe to maintain the desired sweetness.

Q: Can I substitute vegetable oil with another oil?

A: Yes, you can substitute vegetable oil with other neutral-flavored oils like canola oil or grapeseed oil in a chocolate cake recipe. Make sure to use an oil with a similar smoke point to ensure it doesn’t affect the baking process.

Q: How do I know when the chocolate cake is fully baked?

A: The most reliable way to check if a chocolate cake is fully baked is by inserting a toothpick or a cake tester into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done. Avoid overbaking as it can result in a dry cake.

Q: Can I make a chocolate cake without eggs?

A: Yes, you can make a chocolate cake without eggs by using egg substitutes such as applesauce, mashed bananas, or yogurt. These substitutes help provide moisture and binding properties to the cake. Ensure you follow a recipe specifically designed for eggless cakes for the best results.

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