How I’ve Made My Best-Ever Chocolate Cake EVEN BETTER!

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.

Add unsweetened cocoa powder to a bowl.

Add 100% unsweetened chocolate to the bowl.

Add 1 cup of strong coffee to the bowl and stir.

Set the chocolate and coffee mixture aside to melt.

In a separate bowl, combine cake flour, salt, and baking soda and stir together.

In a large bowl, add room temperature butter and brown sugar, then mix until combined.

Add sour cream to the butter mixture and mix well.

Crack in eggs and add vegetable oil and vanilla extract, then whisk until light and fluffy.

Add the cooled chocolate mixture to the butter mixture and stir to combine.

Add the dry ingredients to the wet ingredients and gently mix until just combined, being careful not to overmix.

Divide the batter evenly between two buttered and lined 9-inch cake tins.

Bake in the oven until done, about 30-35 minutes.

While the cakes are baking, prepare the frosting by pouring hot heavy whipping cream over chocolate in a bowl.

Let the chocolate and cream mixture sit for 10 minutes to melt.

After 10 minutes, stir the mixture until smooth and then refrigerate, stirring every 15-20 minutes until thickened.

Once thickened, add room temperature butter to the ganache and whisk until thick enough to frost a cake.

Once the cakes are cooled, cut each cake in half to create four layers.

Spread frosting between each layer and on the top and sides of the cake, applying a crumb coat first and chilling before the final decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens