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.

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, beat together sugar, eggs, and vegetable oil until well combined.

Add buttermilk and vanilla extract to the wet mixture and mix until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Carefully stir in boiling water until the batter is smooth and thin.

Pour the batter evenly into the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

While the cakes cool, prepare the frosting by beating cream cheese and powdered sugar until smooth.

Add heavy cream and beat until fluffy and spreadable.

Once the cakes are completely cool, place one layer on a serving plate and spread frosting on top.

Top with the second layer and frost the top and sides of the cake.

Decorate with chocolate shavings if desired.

Cooking Techniques

Spice Level:

Allergens