The Very Best Chocolate Cake Recipe

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.

Start by placing all dry ingredients into a bowl.

Sift the cocoa powder to remove clumps.

Measure cocoa powder using a scale for accuracy.

Add baking powder, baking soda, and a pinch of salt to the dry ingredients.

Add 3 large eggs to the wet ingredients mixture.

Incorporate freshly brewed coffee into the wet ingredients.

Add vanilla extract to the mixture.

Mix the batter on low speed until fully incorporated, being careful not to overbeat.

Prepare three 8-inch cake tins by spraying them with cooking release spray.

Measure out the batter for each cake tin to ensure even layers.

Place the cake tins in the oven to bake.

Heat cream in the microwave until warm for the ganache.

Break dark chocolate into chunks and place in the warm cream.

Melt the chocolate in the microwave in 30-second bursts, stirring in between to avoid overheating.

Scrape down the sides of the bowl to ensure all chocolate is melted and glossy.

Stack the cooled cake layers with chocolate fudge frosting in between each layer using an offset spatula to spread the frosting evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens