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Chocolate Cake Recipe (VIDEO)

Melt-in-Your-Mouth Chocolate Cake Recipe (VIDEO) You’ll Love

This Chocolate Cake Recipe is eggless and guaranteed to satisfy everyone's sweet tooth.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitution: Whole wheat flour can be used, but may change texture.
  • ¾ cup Unsweetened Cocoa Powder Substitution: Use Dutch-processed cocoa for a milder taste.
  • 1 cup Granulated Sugar Adjust quantity if a less sweet cake is desired.
  • 1 teaspoon Baking Soda Important: Use natural cocoa for best results.
  • ½ teaspoon Salt Omit if concerned with sodium intake.
  • 1 cup Warm Coffee Use decaf if desired.
  • 1 tablespoon White Vinegar In lieu of vinegar, lemon juice can be used.
  • 1 teaspoon Vanilla Extract Substitution: Almond extract can be used for a twist.
  • ⅓ cup Light Olive Oil Avoid extra virgin olive oil for a neutral flavor.
For the Frosting
  • 8 oz Cream Cheese Ensure at room temperature for the best mixing results.
  • ½ cup Unsalted Butter Margarine can be used as a substitute.
  • 4 cups Powdered Sugar Adjust the amount based on sweetness preference.
  • ⅛ teaspoon Salt Omit if avoiding salt.

Equipment

  • Oven
  • Mixing Bowls
  • whisk
  • Electric Mixer
  • Cake Pans
  • parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Butter two 9-inch cake pans and line them with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt until fully combined.
  3. In a separate bowl, stir together the warm coffee, white vinegar, vanilla extract, and light olive oil until well mixed.
  4. Gently pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
  5. Divide the batter evenly between the prepared cake pans and bake for approximately 35 minutes, or until a toothpick comes out clean.
  6. Allow the cake to cool in the pans for about 15 minutes, then transfer to a wire rack to cool completely.
  7. Beat the room-temperature cream cheese and unsalted butter together until creamy and smooth, about 2-3 minutes.
  8. Gradually sift in the powdered sugar and unsweetened cocoa powder, mixing until combined and fluffy.
  9. Frost the cooled chocolate cake layers with the prepared whipped chocolate frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 250IUCalcium: 20mgIron: 2mg

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Unfrosted layers can be frozen for up to 3 months.

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