Thee 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 with a stand mixer.

Add cake flour and sugar to the mixing bowl.

Sift in cocoa powder to avoid lumps.

Add baking powder, baking soda, salt, and espresso powder to the dry ingredients and mix together.

Add 2 large eggs to the mixture.

Pour in vegetable oil and buttermilk, ensuring all ingredients are at room temperature.

Add a splash of vanilla extract and mix until well incorporated.

Pour in 1 cup of boiling water, mixing until the batter is smooth and soupy.

Scrape down the bowl to ensure all ingredients are combined.

Prepare three 8-inch baking pans by spraying them with non-stick spray.

Evenly distribute the batter into the three prepared baking pans, tapping to remove air bubbles.

Bake in a preheated oven at 350°F for 30-35 minutes.

Check the cakes for doneness; they should not sink when touched.

Wrap the baked cakes in Saran Wrap and freeze while preparing the frosting.

For the frosting, sift cocoa powder into a mixing bowl.

Add softened unsalted butter and whip until fluffy, starting on low speed to avoid a mess.

Sift powdered sugar before adding it to the butter.

Add half a cup of heavy whipping cream, alternating with powdered sugar until the desired consistency is reached.

Add a splash of vanilla extract and a pinch of espresso powder to the frosting and mix well.

Assemble the cake by placing a layer on a cake board, adding buttercream in between layers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens