How to make a Chocolate Cake from scratch

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Preheat the oven to 325°F.

Sift together 2 1/2 cups all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/8 teaspoon salt into a medium bowl.

Stir the sifted dry ingredients together until combined.

In a separate bowl, whisk together 1 cup of sour cream, 2 teaspoons of vanilla extract, and 2 teaspoons of butter extract.

Melt 4 ounces of unsweetened baking chocolate in the microwave for 1 minute and add it to the sour cream mixture, stirring until combined.

In a stand mixer with a paddle attachment, combine 2 1/2 sticks of unsalted butter, 2 tablespoons of canola oil, 1 1/3 cups sugar, and 1 1/4 cups brown sugar.

Mix on medium-low speed to incorporate, then increase to high speed and mix for 6 minutes, scraping down the sides as needed.

Add 4 large eggs one at a time, mixing on medium speed and scraping down the sides after each addition.

Add 1 cup of the flour mixture and 1/2 cup of the chocolate sour cream mixture, mixing on medium-low speed until combined.

Repeat the process, adding 3/4 cup of the flour mixture and 1/2 cup of the chocolate sour cream mixture, mixing on medium-low speed until combined.

In a small pot, combine 1/2 cup of water, 2 teaspoons of instant decaf coffee, and 2 teaspoons of cocoa powder, whisking to combine and bringing to a simmer.

Turn off the heat and add the hot coffee and chocolate mixture to the batter, mixing on medium-low speed until combined.

Spray two 9-inch round cake pans with Baker's Joy non-stick baking spray.

Divide the chocolate cake batter evenly between the two prepared pans, smoothing the tops with a spoon and shaking the pans to level the batter.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool completely for about 4 to 5 hours.

Trim the tops of the cakes with a serrated knife if necessary.

In a stand mixer, combine 2 sticks of unsalted butter and 2 1/2 cups of confectioners sugar, mixing on medium-low speed until combined.

Add 2 teaspoons of vanilla extract, 2 teaspoons of butter extract, and mix until combined.

Increase to high speed and mix for 1 minute, scraping down the sides as needed.

Add 1/3 cup of unsweetened cocoa powder and 4 ounces of melted unsweetened baking chocolate, mixing on medium-low speed until combined.

Add 1 to 2 tablespoons of warm whole milk and mix until combined, adjusting consistency as needed with additional cocoa powder if runny.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens