it’s simply the best (s/o Schitt’s Creek iykyk)
Read “Carbon-Conscious Cooking” for free here.
This is simply the best. (Go watch Schitt’s Creek if you haven’t already!) There’s no other way to put it. This chocolate cake recipe is a slight variation from Add a Pinch’s “The Best Chocolate Cake Recipe {Ever}.” I could not agree more with that title. I omit the coffee because I don’t enjoy the taste, but adding it is supposed to give a deeper depth of flavor.
I made this for my brother’s birthday, so I didn’t do any vegan-izing experiments! But Add a Pinch does recommend using plant-based milk and Bob’s Red Mill Egg Replacer if you are vegan. The second way I deviated from the recipe was using my own homemade vanilla extract. It is extremely easy and you’ll never have to buy an expensive bottle of vanilla extract again. You have to invest in vanilla beans, usually $15, but it is worth it for the amount of extract. Cut the vanilla beans, scrape the seeds, and add it all to a little bottle or jar. Then fill with any neutral alcohol — vodka works well, and so does brandy or rum for some funk. Let it sit for a few days before using, and refill with alcohol when needed. Making your own vanilla extract can kickstart your zero-waste journey ;)
Ingredients
- 240 g flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Directions
- Combine dry and wet ingredients (excluding boiling water) separately.
- In a stand mixer, add wet ingredients to dry until well combined.
- Add boiling water and mix until incorporated.
- Prepare 3 cake pans by oiling and lining with parchment. Alternatively, use 1 pan and bake the layers in batches.
- Bake at 350F for 30–35 minutes. Cool completely before frosting. (In my opinion, this cake is wonderful with a minimal amount of frosting or ganache).
- Serve with fresh fruit and enjoy!!
Read “Carbon-Conscious Cooking” for free here.
