Holy cow, I think I made the perfect chocolate cake. Plus, it’s incredibly easy. Rich, dense, not too sweet, but oh-so-fudgy. An indulgence, for sure, but well worth it.
When considering the frosting, I wanted something light because the cake is a little heavier. I feel like the two pair together well and really, who doesn’t like a good whipped frosting? Not too sweet and if you’ve got a little coffee from yesterday’s pot, you’ve got a perfect mocha blend.
Substitutions: This cake is dairy free/vegan, aside from the fudge and frosting. If you’re gluten free, a gluten free flour mix should work as a substitute for all purpose flour. I’ve had great luck substituting coconut cream for heavy cream in the past (it should whip just like heavy cream does.) At this time, I’m not sure there is an adequate, vegan substitute for milk or dark chocolate chips but I have to believe someone out there has one! If you do, leave a comment below!
Ingredients (Cake)
1 1/2 c flour
1 c sugar
1/4 c cocoa powder
1 tsp baking soda
1 c warm water
6 tbsp vegetable oil
1 tbsp lemon juice
pinch of salt
Ingredients (Fudge)
1/4 c dark chocolate chips
2 tbsp heavy cream
Ingredients (Mocha Whip)
1/2 c milk chocolate chips
2 tbsp coffee
1 c heavy cream
Directions
1. In a bowl, combine flour, sugar, cocoa powder, and baking soda. Whisk until all your dry ingredients are mixed.
2. To your dry mixture, add your wet ingredients: water, oil, and lemon juice.
3. Bake your cake for 30-35 minutes, depending on your oven and your pan. I used a rectangular glass baking dish. Then, in the meantime, prepare your fudge sauce by melting dark chocolate and heavy cream in a microwave safe bowl. Use thirty seconds intervals, stirring so the chocolate does not burn.
4. When your cake is baked through, remove it from the oven and poke holes in the top. Pour your fudge sauce over your cake so it seeps in. Allow time to set and cool.
5. In a stand mixer with a whisk attachment, begin whipping your heavy cream until stiff peaks form. Next, mix melted milk chocolate and coffee before slowly incorporating the combination into your whipped cream. Whisk until light and fluffy.
6. Make sure you cake is entirely cool before frosting. If you aren’t going to eat your cake right away, hold off on frosting until ready to serve.
There you have it! A beautiful, decadent, life altering chocolate cake. Really- is there anything better?