This chocolate cake recipe is so good! It is such a moist and delicious cake! And it is dairy- free!
And the frosting is A-M-A-Z-I-N-G! Its so silky and light and full of chocolate flavor! It sort of tastes like chocolate mousse!
I use this recipe every time I make chocolate cake. It works for all shapes and sizes whether it be round cakes, square cakes, sheet cakes or any other shape!
It is a softer cake so I like to work with it when it is cold. You can freeze it and then the night before you’re using it pop it in the fridge (wrapped in saran wrap) or just take it out of the freezer a few hours before you need it and let it thaw.
Sometimes if I’m making a big sheet cake with this recipe, I’ll cut it in half when I’m stacking it so that the cake doesn’t fall apart while I transfer it to the cake board.
What makes the frosting so good is the melted chocolate that is in it. I usually use bittersweet chocolate chips but feel free to play around with different types of chocolate (milk chocolate is to die for!).
This frosting will harden when it is in the fridge, so its best to make the frosting right before you use it. If you do make it in advance take it out a few hours early to come to room temperature and then re-whip it in your mixer with the paddle attachment.
Also, make sure to give your finished cake time to get back to room temperature if you’re keeping it in the fridge. I like to keep this cake in a cake container or caddy in the fridge.
- Chocolate Cake:
- 2 cups sugar
- 1¾ cups all purpose flour
- ¾ cup cocoa
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk of choice (I like soy milk but almond milk or coconut milk work great too)
- ½ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup boiling water with 1 tablespoon of instant coffee dissolved in it
- Chocolate Buttercream Frosting:
- 9 ounces semisweet chocolate (chips or chopped chocolate bar both work great)
- 1½ cups (3 sticks) unsalted margarine or butter, softened at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups confectioners sugar, sifted
- For the cake:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8 inch round cakes or one 9x13 inch pan (I like to use baking spray that has flour in it).
- Combine all the dry ingredients in your mixer bowl. Mix on low to combine.
- Add the milk, oil, vanilla and eggs and beat on medium speed (with the paddle attachment) for 2 minutes. Make sure to scrape down your bowl so that everything is incorporated.
- Fold in the hot coffee mixture with a spatula or wooden spoon.
- Pour your batter evenly into the prepared pans.
- Bake for 30 - 45 minutes until a toothpick comes out clean from the center of the cake. The baking time depends on the size cake pan - the shallower the batter, the less time.
- If you want a flat cake top, after about 10 minutes of the cake cooling in the pan, take a paper towel and place it over the cake and with an oven mit press down slightly on the cake dome until it flattens a little.
- Let cool completely before frosting or freeze it in saran wrap and a ziplock bag or chill it in the refrigerator.
- For the Frosting:
- Melt the chocolate over a double boiler or in the microwave. If you're doing it in the microwave be very careful not to burn it, do it in short intervals and stir in-between, or I like using the melt chocolate function on my microwave if you have it.
- Set the melted chocolate aside to cool slightly for about 5 to 10 minutes (it should still be pourable, but not too hot).
- Beat the margarine or butter in your mixer with the paddle attachment until light and fluffy (about 3 minutes).
- Pour in the melted chocolate and mix until combined. Then add in the vanilla and salt and mix until everything is incorporated. Make sure to scrape down the bowl periodically.
- With the mixer on low, slowly add in the confectioners sugar and mix until its creamy and then mix it on high until its light and fluffy (the color should lighten slightly).
- To Assemble Cake:
- When your cake is chilled, slice the cakes in half to make four cake layers (optional).
- At this point you can choose to brush simple syrup on the layers if you're planning on cake decorating with this cake, but if you are just eating it for dessert there's no need for it.
- Spread an even amount of frosting on each layer and top with next layer. For the top layer flip the cake layer upside down and use the flat surface as the top.
- Spread the frosting on the top and side of the cake until you're happy with it!
- Store covered in a cake container or cake dome. I like to keep it in the fridge, but you don't have to as long as it's covered.