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Chocolate Cake

Posted February 1, 2021
by Jill

3 comments on “Chocolate Cake”

  1. This is the cake I baked for a friend's birthday but I've had trouble getting the info to you , so I'm doing it piece-meal.

    Chocolate Cake
    Dry ingredients:
    2 cups all-Purpose flour
    2 cups white sugar
    1 cup cocoa powder
    2 teaspoon baking powder
    2 teaspoons instant espresso powder
    1 teaspoon salt
    Wet ingredients:
    2 cups boiling water Half a cup light oil (coconut oil)
    1 tablespoon apple cider vinegar
    1 tablespoon vanilla extract
    Frosting Ingredients:
    1 cup butter (

    5 to. 6 cups icing sugar (if you are making rosettes you'll need 6)
    I and a third cups cocoa powder
    2 teaspoon vanilla extract
    2 thirds of a cup almond milk
    To Make the Cake: Preheat your oven to 350F (180C). Prepare two 8” or 9"round baking pans by lightly greasing and flouring them, and then cutting a circle of parchment paper to fit into the bottom.
    In a large bowl whisk together all of the dry ingredients, then set aside.
    In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix. Divide the batter into the prepared pans, then pop them in the oven. Bake for about 20-25 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
    To Make the Frosting:
    Use a mixer to blend all of the frosting ingredients except for the almond milk. Blend until whipped and creamy. If the frosting is a bit too stiff, add 1 to 2 tablespoons of milk as needed until desired consistency is reached.
    To Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. Remove the parchment paper and discard. Place a dab of icing in the center of the serving plate and position the first cake bottom side up. Ice with a generous layer of the frosting. Place the second cake on top of the frosted cake top side up, and spread a layer of frosting on the whole cake. Add swirl pattern with the spatula or spoon icing into an icing bag with a star nozzle tip and make rosettes to make it pretty. Store the cake in a cool place until you are ready to serve.

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