The Easiest Chocolate Cake Of All Time

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.

Prepare two 9-inch springform cake pans by greasing the bottoms and sides, and placing parchment paper on the bottom.

Sift 2 cups (300 grams) of all-purpose flour into a large bowl.

Add 3/4 cup (80 grams) of cocoa powder, 2 teaspoons (10 grams) of baking powder, 3/4 teaspoon (3 grams) of baking soda, 7 grams of fine sea salt, 1 cup (220 grams) of granulated white sugar, and 3/4 cup (150 grams) of brown sugar to the bowl and mix until combined.

In a separate bowl, whisk together 2 egg yolks and slowly drizzle in 1/2 cup (120 milliliters) of neutral tasting oil until emulsified. Then add 1 tablespoon (12 grams) of vanilla extract and continue to mix.

Add 2 large eggs to the emulsified mixture and whisk together.

Pour the egg mixture into the dry ingredients and fold until combined, it will be clumpy.

Heat 1 3/4 cups (415 milliliters) of whole milk in a saucepan until it begins to simmer, then whisk it into the batter until smooth.

Evenly split the batter between the prepared cake pans and bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then carefully unmold and invert them onto a wire rack to cool completely, preferably upside down to keep them flat.

For the frosting, mix 4 cups (500 grams) of powdered sugar, 1/2 cup (55 grams) of cocoa powder, and a pinch of sea salt until combined.

In a stand mixer, beat 1/2 cup (110 grams) of softened unsalted butter until creamy, then gradually add the powdered sugar mixture, mixing until combined.

Thin the frosting with 1/4 to 1/2 cup of whole milk until it reaches a thick yet spreadable consistency.

Place one cake layer on a cake stand or cutting board, spread about 1 cup of frosting on top, then add the second layer and frost the top and sides of the cake.

Grate dark chocolate on top of the frosted cake for decoration and let it set for at least a couple of hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens