MOIST CHOCOLATE CAKE

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can be less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be less costly.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat and adds moisture.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: whipped cream

Greek yogurt provides a healthier option with less sugar.

Preheat oven to 360F / 180C. Grease and flour two 9-inch baking pans. Set aside.

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

Add eggs, milk, oil, and vanilla extract. Beat until smooth for about 3 minutes.

Stir in boiling water; the batter will be very runny.

Pour batter evenly between the two pans and bake on the middle rack for about 30-35 minutes, until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.

Let it cool for about 10 minutes before removing from pans, then cool completely.

Prepare the chocolate buttercream frosting by beating the butter until fluffy.

Gradually add in cocoa, powdered sugar, milk, and vanilla extract. Mix until smooth.

Cut each cake horizontally and spread 2-3 heaped tablespoons of buttercream frosting over the first layer of cake, then cover with the second layer and continue the process with remaining layers and frosting.

Spread buttercream frosting evenly over the entire cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens