Chocolate Velvet Cake

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta can mimic cream cheese texture at a lower cost.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder can be a budget-friendly chocolate substitute.

Melt 6 ounces of semi-sweet chocolate morsels with 1/4 cup of water until smooth and set aside.

In a mixing bowl, cream together 3/4 cup softened butter and 1 3/4 cups sugar until well combined.

Add 1 teaspoon of vanilla extract and mix.

Add 3 eggs one at a time, beating well after each addition.

Blend in the melted chocolate mixture until combined.

Gradually add 2 1/4 cups sifted all-purpose flour and 1 cup of water, mixing until just combined.

Add 1/4 teaspoon of salt and 1 teaspoon of baking soda and blend until smooth.

Pour the batter into two greased 9-inch cake pans that have been sprayed with Baker's Joy.

Bake in a preheated oven at 375°F for 30 to 35 minutes.

Once baked, let the cakes cool before preparing the frosting.

To make the frosting, melt 6 ounces of semi-sweet chocolate morsels and 3 tablespoons of butter over hot water in a double boiler.

Add 1/4 cup of milk, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract to the melted chocolate and mix well.

Gradually add 3 cups of sifted confectioner sugar until the frosting is smooth.

If the frosting is too dry, add about 1/4 cup more whipping cream to achieve desired consistency.

Ice the cooled cake with the frosting and optionally decorate the sides with chopped pecans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens