Who doesn’t like to indulge every now and then in a rich chocolate cake? This cake is extremely moist and perfect for any occasion whether a birthday or the holidays. For those who don’t know, my first love was baking and making cakes in particular. I’ve done it for several years now and it still brings me so much joy. Don’t get my wrong, I love to cook too but there is just something about baking! I’ve used this cake batter to make our family New Year’s cake and it was a hit! I knew that it was a chocolate cake recipe I should share with you especially after making it the other day for a birthday. I want you all to be able to make this cake and enjoy it with your loved ones!
1 stick unsalted butter room temp.
A little less than 2 cups sifted unbleached all purpose flour
4 ounces unsweetened chocolate
3 tbsp unsweetened coco powder
Pinch of salt
1 1/2 cups sugar
2 eggs separated (yolks in one bowl, whites in another)
1/2 cup whole fat sour cream (can substitute with Greek yogurt or buttermilk)
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract or flavor
1 cup fresh boiling coffee
- Preheat oven to 350 degrees F.
- Spray a 9 or 10 inch pan with baking spray so the batter doesn’t stick to the pan.
- Cut the chocolate into small pieces and place in a bowl with the sliced butter and cocoa powder. Pour the hot coffee on top of this to melt the chocolate. Gently stir. Everything should be melted.
- Add the vanilla and sugar then stir.
- Then whisk one yolk at a time into the chocolate.
- In a small bowl, mix the baking powder and sour cream together. Then fold this into the chocolate.
- Add in the sifted flour and baking powder into the chocolate batter. Mix together.
- In a bigger bowl, use an electric whisk to bet the egg whites till they create a soft peak. Slowly stir in the fluffed egg whites into the batter.
- Pour the batter into the prepped pan. Place in the center of the oven and bake for 55 minutes till the toothpick comes out clean when tested.
- Cool for an hour before taking out of the pan. I recommend spring form pans.
- Once cake is fully cooled, it’s ready to be filled and decorated.
1/4 cup almond milk or heavy cream
1/2 cup of dairy free chocolate pieces (semi-sweet preferably)
1/4 cup of melted coconut oil
2 tbsp powdered sugar
2 tbsp corn starch
Pinch of salt
- To make the icing, add the almond milk to a small pot and bring to boil. Lower the heat and then add the chocolate. Stir in the chocolate till completely melted. Take the pot off the heat.
- Add the coconut oil, corn starch, and powdered sugar to the pot. Mix with a wooden spoon then place in the fridge to thicken for about 5-10 min.
Chocolate Whipped Cream
2 cups whipping cream
1 cup powdered sugar
1/4 cup cocoa powder
- In a large bowl, add all the ingredients and mix with an electric whisk till the consistency of a whipped cream. Do not over mix!
*In the picture, I use plain whipped cream for the New Year’s cake but used chocolate whipped cream for the birthday cake I made recently. I thought I would stick to the chocolate theme and share the chocolate whipped cream recipe for this post.
Decoration: Chocolate Hazelnut Bark
Crushed hazelnuts around the border of the cake
How to decorate
- Once cake is completely cooled, cut it horizontally in half. Fill the cake with the chocolate whipped cream using a spatula.
- Ice the cake with the chocolate whipped cream as well by using a large spatula going around the edges and smoothing the top.
- Place the iced cake in the fridge for 15-30 minutes. You want the whipped cream frosting to be somewhat cool before dripping it with the chocolate icing.
- Once whipped cream frosting is cooled, slowly pour the chocolate icing on top and with a spoon pour some around the borders so it slightly drips and makes the drip effect.
- Add the chocolate hazelnut bark to the top of the cake in whatever display you like.
- While chocolate is still slightly wet and not completely dry, throw some gold sprinkles on there.
- At the bottom, throw some crushed hazelnuts to border the cake.
- Another way to decorate the cake is by icing the top with the chocolate icing and then using any shape cookie cutter; place that in the center of the cake and add the crushed hazelnuts and gold sprinkles around that just like the picture below.