The Best Chocolate Cake Recipe II – Hot Chocolate Hits 2020

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today I thought I would share with you a celebration cake recipe not super recently but it’s been a while since I’ve posted so today I thought I would share one of my new favorite recipes for a chocolate cake with you, now I already have a really nice chocolate cake recipe that I posted a few years ago,

but you know times have changed you try new recipes, you discover you like new things now this recipe is just as good if not better than that cake it’s super fluffy, super soft, just the right amount of chocolate and it happens to be vegan it’s a little bit easier to make than the old recipe, which is why it has become a staple in my house

so let’s get started!

Ingredient

For the cake
2 cups (400 g) sugar (raw, granulated or brown are all fine)
2 cups (500 mL) boiling hot water
1/2 cup (125 mL) coconut oil, melted (or vegetable oil)
1 tbsp vinegar
2 tsp instant espresso powder
2 tsp baking soda
1 tsp salt
1 cup (100 g) unsweetened cocoa powder
2 cups (300 g) all-purpose flour
For the chocolate buttercream** (see note)
1 cup vegetarian butter (or regular if you are not vegan)
1 and 1/3 cup (130 g) cocoa powder
6 cups (725 g) confectioner’s/icing sugar
2/3 cup (160 mL) non-dairy milk (it’s very amazing to use that)
2 tsp vanilla extract
1/2 tsp salt

DIRECTIONS:

Begin by adding two cups of sugar to a bowl I’m using Demerara but brown or regular, granulated sugar is fine Next, pour in 1/2 a cup of oilI’m using coconut oil but vegetable is fine too

Also, add a tablespoon of vinegar and 2 cups of boiling water just gives those ingredients a quick to combine them and then you’re going to add in 2 tsp of instant espresso powder1 tsp of salt, and 2 tsp of baking soda.

Coffee has the tendency to intensify chocolate flavors and you can barely taste it so I highly recommend adding it in Now add in a heaping cup of good quality dark cocoa powder And 2 cups of all-purpose floor now you can also do this recipe by mixing all the dry ingredients first then adding

the wet ingredients but really all you’re looking for is to combine everything together and once you’re satisfied with the cake batter you can divide it between two 8-inch pans which I have generously buttered, dusted with flour and lined with parchment paper to prevent from sticking you could also bake this cake in 9-inch pans or a bundt pan but keep in mind if you use

the bundt pan it will take a lot longer to bake the cakes at 180 degrees Celcius for about 25-30 minutes for until a toothpick inserted comes out clean Let the cakes cool completely and in the meantime, you can start with the frosting

now I’m using the same recipe as I did for my ‘The Best Chocolate Cake’ recipe but its vegan I have here 1 cup of vegan butter that I’mmelting in the microwave but you can also use regular butter if you’re not vegan To the butter, add in 1 and 1/3 cup of cocoa

powder and you’ll notice that I’ve actually doubled the ingredient quantities from the old video and you’ll soon see why I just need to use more icing for this particular cakeNow throw in 1/2 tsp of salt and 2 tsp of vanilla extract next, add in 2/3 cup of non-dairy milk such as soy milk or almond milk if you’re vegan

and regular milk is fine if you’re not and you want to alternate the milk with 6cups of confectioner’s sugar now I know that seems like a lot of sugar but this does a lot of frosting and it is a special occasion cake so its okay to indulge every now and then and just keep beating the icing, it’s sometimes

easier to use an electric mixer but I do everything by hand and your end result should be a beautifully thick, velvety buttercream now you are ready to frost so once the cakes are cool you can run a knife around the edges to loosen them from the cake

pans and then flip them over if your cakes formed a small dome while banking you can also choose to use a serrated knife and slice the dome off

but this is optional, it just makes for a smoother top and those scraps make a lovely snack now to assemble the cake just dab a blob of icing at the center of your cake stand or plate it just helps the cake from shifting and then place the cake top-side down in the center add a generous dollop of icing atop

and then using a knife or an off-set spatula just spread it out as evenly as you can and place the second cake top-side up on top now I like to do a crumb coat first so I’m just taking another generous blog of icing and spreading

it out to cover the cake entirely dipping your knife in some hot water every now and then makes spreading out the icing a whole lot smoother now you can also half the icing recipe and cover the cake in one layer of icing

but I wanted to pipe on some rosettes and take decorating to another level which is why I doubled the recipe, so I could have more now making rosettes is super easy you just need a piping bag fitted with a 1Mstar nozzle and all you need to do is push in the center and make a nice swirl

I wanted to cover the cake entirely in rosettes so I started with the sides and made my way to the center of the cake rosettes are super easy to make and they work with any sort of buttercream or thick frosting

I think they add a very impressive finish to any cake now this cake is a definite show-stopper and it’s super easy to put together as you saw the cake itself only requires a handful of ingredients that you most likely already have on hand and what I love about it is that it’s dietary friendly,

so a lot more people can enjoy this cake is rich, chocolatey and definitely better than anything that you would find in a box and perhaps even in a bakery and it’s bound to make any chocolate lover very, very happy