THE Chocolate Cake | Anna Olson 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.

Sift together dry ingredients: flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, mix wet ingredients: eggs, buttermilk, neutral oil, vanilla extract, and light brown sugar.

Combine wet ingredients into dry ingredients and mix until incorporated.

Add hot coffee to the mixture to help liquefy the batter and enhance chocolate flavor.

Whisk the batter until smooth, about 15 seconds.

Grease three 8-inch round cake pans and line the bottoms with parchment paper.

Divide the batter evenly between the three pans.

Preheat the oven to 350°F and bake the cake layers for about 30 minutes.

Check for doneness by inserting a skewer into the center; it should come out clean.

Let the cakes cool in the pans for 15-20 minutes before removing them to cool completely.

For the frosting, whisk together white sugar, light brown sugar, cocoa powder, whipping cream, and corn syrup in a saucepan.

Heat the mixture over medium heat, stirring occasionally, until it simmers.

Add bittersweet chocolate and butter to the mixture and stir until smooth.

Add salt to the fudge sauce after it has simmered.

Remove from heat and let the fudge sauce cool completely before using as frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens