The BEST Chocolate Cake I’ve ever had (& It's So EASY To Make!)

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.

Make homemade buttermilk by mixing oat milk and white vinegar; let sit for 5 to 10 minutes until it curdles.

Grease cake pans with butter or oil spray and line the bottom with parchment paper or cake liner.

Mix dry ingredients: granulated sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a bowl.

If possible, sift the flour, but it's okay if you don't; the cake is forgiving.

In a separate bowl, mix the wet ingredients: curdled buttermilk, whole eggs, olive oil, and vanilla extract.

Combine wet and dry ingredients; the mixture will be thick and lumpy at first but will become smooth with mixing.

Heat water and butter in a pot over medium heat, watching carefully to avoid boiling over.

Once the water is simmering gently, add about 1/3 to 1/2 of the hot water to the batter and mix until even.

Pour the batter into three 8-inch pans, filling each with about 40 grams or 19 ounces of batter.

Bake at 350°F for about 30 minutes; baking time may vary based on pan size and batter thickness.

Let the cake cool in the pan; be gentle when flipping it out as it is soft and fragile.

To frost the cake, use a recipe linked in the video description that includes melted chocolate.

Store the cake tightly wrapped individually in the fridge for up to five days or in the freezer for a few months.

To slice the cake, dip your knife in hot water and wipe it, or use a torch to warm it up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens