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THE BEST CHOCOLATE CAKE RECIPE
THE BEST CHOCOLATE CAKE RECIPE
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Course: Dessert
Cuisine: American
Keyword: The Best Chocolate Cake Recipe
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 24
Ingredients
- 1 1/4 CUPS (300ML) VEGAN MILK (SOY, ALMOND, ETC…)
- 1 TBSP LEMON JUICE (OR APPLE CIDER VINEGAR OR WHITE VINEGAR)
- 2/3 CUP (150G) VEGAN MARGARINE/BUTTER
- 3 TBSP GOLDEN/AGAVE/MAPLE SYRUP (USE YOUR FAVORITE LIQUID SWEETENER
- (MAPLE WILL MAKE A SLIGHTLY LESS SWEET CAKE))
- 1 TSP INSTANT COFFEE GRANULES/ESPRESSO POWDER (OPTIONAL)
- 2 1/4 CUPS (275G) PLAIN (ALL-PURPOSE) FLOUR
- 3/4 CUP (175G) SUGAR
- 4 TBSP UNSWEETENED COCOA POWDER
- 3 TSP BAKING POWDER
- 1 TSP BICARBONATE OF SODA (BAKING SODA)
- FOR THE VEGAN CHOCOLATE FROSTING (DOUBLE TO COVER THE SIDES AS WELL)
- 1/3 CUP (75G) VEGAN MARGARINE/BUTTER
- 1 2/3 CUPS (200G) POWDERED ICING SUGAR (CONFECTIONER’S SUGAR)
- 4 TBSP UNSWEETENED COCOA POWDER
- 2 TBSP WATER
Instructions
- 1. PREHEAT THE OVEN TO 180° C/160° C FAN/GAS MARK 4 (350F). LIGHTLY GREASE 2X20CM/8INCH ROUND BAKING PANS.
- 2. STIR THE LEMON JUICE (OR VINEGAR) INTO THE MILK AND SET ASIDE TO THICKEN AND ‘CURDLE’ SLIGHTLY INTO BUTTERMILK.
- 3. IN A PAN OVER MEDIUM HEAT, MELT THE MARGARINE, SYRUP AND COFFEE GRANULES TOGETHER. SET ASIDE TO COOL SLIGHTLY.
- 4. SIEVE THE FLOUR, COCOA, SUGAR, BAKING POWDER AND BICARBONATE OF SODA (BAKING SODA) INTO A LARGE MIXING BOWL AND WHISK TOGETHER.
- 5. POUR THE MILK AND MELTED MARGARINE MIXTURE OVER THE FLOUR MIXTURE AND STIR WELL UNTIL IT BECOMES A SMOOTH BATTER.
- 6. DIVIDE THE MIXTURE BETWEEN THE TWO PREPARED PANS AND BAKE FOR 30-35 MINUTES OR UNTIL AN INSERTED SKEWER COMES OUT CLEAN.
- 7. ALLOW THE CAKES TO COOL IN THE TINS FOR 5 MINUTES, THEN TURN OUT ONTO A WIRE RACK TO COOL COMPLETELY.
- 8. MEANWHILE, TO MAKE THE ICING BEAT TOGETHER ALL INGREDIENTS UNTIL SMOOTH.
- 9. WHEN THE CAKES ARE COMPLETELY COLD, SANDWICH TOGETHER WITH HALF OF THE ICING. SPREAD THE REMAINING ICING OVER THE TOP OF THE CAKE.
- THE BEST CHOCOLATE CAKE RECIPE TIPS:
- . SUBSTITUTE SELF-RAISING FLOUR – USE THE SAME AMOUNT AS THE PLAIN FLOUR, BUT OMIT THE 3 TSP OF BAKING POWDER.
- . WHEN YOU ADD THE LEMON JUICE TO THE VEGAN MILK IT MAY SLIGHTLY CURDLE – DON’T WORRY, THAT’S WHAT YOU WANT TO HAPPEN! IT’S TURNING THE PLANT MILK INTO BUTTERMILK.
- . YOU CAN USE ANY LIQUID SWEETENER: GOLDEN SYRUP, CORN SYRUP, AGAVE OR MAPLE SYRUP. MAPLE MAKES FOR A SLIGHTLY LESS SWEET CAKE, BUT IT’S STILL REALLY NICE.
- . DON’T OVERMIX WHEN YOU MIX THE WET AND DRY INGREDIENTS. YOU WANT IT COMPLETELY COMBINED, BUT STIR GENTLY AND DON’T BEAT IT.
- . DON’T OVERMIX WHEN YOU MIX THE WET AND DRY INGREDIENTS. YOU WANT IT COMPLETELY COMBINED, BUT STIR GENTLY AND DON’T BEAT IT.
- . FREEZABLE: YOU CAN FREEZE THE UN-FROSTED CAKES FOR UP TO 1 MONTH.
- . INCREASE THE INGREDIENTS BY AN EXTRA 50% FOR A THREE-LAYER CAKE.
- . TURN THIS INTO VEGAN CUPCAKES BY FILLING THE CUPS OF A LINED MUFFIN PAN AND BAKE FOR 15-20 MINS.
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