culinary
Comment 1

culinary: best chocolate cake ever

Need a dessert for a dinner party this week? Then try this one. It’s the best chocolate cake recipe.Ever.

Adapted from here, I was stoked to finally get to use my espresso powder – which brings out the deep flavors and tones of chocolate without tasting like coffee (I promise). My version is gluten free and lactose free – but not sugar free, sorry I can’t please everyone! So try it out, I know you’ll never go back to any other chocolate cake after this. I’m hooked.


What You Need:
For the Cake

2 cups all-purpose gluten free baking mix (or regular flour)
2 cups natural cane sugar
¾ cup dutch processed cocoa powder
2 teaspoons aluminum free baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup vanilla almond milk
½ cup coconut oil
2 eggs
2 teaspoons Madagascar bourbon vanilla extract
1 cup boiling water

For the Frosting
2 sticks of butter, softened
1 cup dutch processed cocoa
3-5 cups sifted confectioner’s sugar
½ cup almond milk
2 teaspoons vanilla extract
½ teaspoon espresso powder

Here’s What to Do:

Preheat the oven to 350F and prepare two 8” cake pans by placing parchment paper in the bottom and buttering the sides. In a large bowl, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Whisk through to combine well. Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed with a hand mixer or stand mixer until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the two pans and bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes on a wire rack then remove from the pan and cool completely.
While cooling, make your frosting. First whip the butter and add the cocoa powder. Next, add sifted confectioner’s sugar until the frosting looks thick and no longer creamy. Alternate between milk and sugar until you have your consistency and taste, then add the rest of the ingredients and combine. Spread over completely cooled cakes and you’re all set!
I dare you to eat just one slice!
* Update: April 2015 –  I used this recipe as one of the three cakes at my wedding, and it was a smashing hit!!!*

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Chelsea is a marine scientist in Puerto Rico. Her interests include invasive species ecology, fish biology and ecology and marine protected area management. She is a co-founder of the only field course coordination company in Puerto Rico - Isla Mar Research Expeditions.

1 Comment

  1. Pingback: diy: blog tips + hacks | sea, field & tribe

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