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Chocolate Love Cake & Frosting

Chocolate Love Cake & Frosting

  • Prep time: 10 min

  • Bake time: 20 min

  • Yield: Two 9-inch round layers

  • Servings: 10-12

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A rich, moist chocolate layer cake finished with creamy chocolate frosting.

Classics, reimagined. Just when you thought chocolate cake couldn't get better. Well, you are going to love this recipe. Easy, simple, quick, fast....L.O.V.E. This cake and it's cupcakes were hands down THE best sellers in every shop, restaurant, or popup we ever had. Imagine, 24 years and the most popular from day 1 to day 8,760 was this recipe. The secret ingredient that makes it magical is coffee. Wether it's brewed, espresso, instant, or decaf, it doesn't matter. It's the complex flavors in the coffee that help the cocoa stand out and make a flavor memory. You know those are the strongest ones, right?

  • Wether it's brewed, espresso, instant, or decaf, it doesn't matter. It's the complex flavors in the coffee that help the cocoa stand out and make a flavor memory.
  • Apple cider vinegar helps lift the flavor a bit. But white vinegar works the same magic, which is the leavening power to make this cake fluffy.
  • Don't skimp on your cocoa. Splurge.

Chocolate Love Cake & Frosting

Vegan Dairy-Free Egg-Free Peanut-Free Tree-Nut-Free Soy-Free Sesame-Free
Prep time: 10 min
Bake time: 20 min
Yield: Two 9-inch round layers
Servings: 10-12
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Ingredients

Cake

  • Sugar — 1⅜ cups
  • Cocoa powder — ¾ cup
  • Baking soda — 1⅝ tsp
  • Salt — ⅝ tsp
  • Espresso powder — ¾ tsp
  • All-purpose flour — 2 cups
  • Water — 1⅓ cups
  • Canola oil — ⅜ cup
  • Vanilla extract — 1⅜ tsp
  • Apple cider vinegar — 3½ tsp

Frosting

  • Powdered sugar — 2¾ cups
  • Non-hydrogenated shortening — 1 cup
  • Cocoa powder — ½ cup
  • Earth Balance margarine — ¼ cup
  • Vanilla extract — 1⅝ tsp
  • Soy milk — 2⅝ Tbsp
  • Soy lecithin — ¾ tsp, optional

Instructions

Cake

  1. Whisk together the sugar, cocoa powder, baking soda, salt, espresso powder, and flour in a large bowl.
  2. Add the water, oil, and vanilla. Mix until smooth, about 1 minute.
  3. Add the vinegar and mix until just combined. Don't overmix once the vinegar's in.
  4. Divide the batter evenly between two greased and floured 9-inch round pans, about 18 oz each. Bake at 325°F for about 20 minutes, until a toothpick comes out clean.
  5. Let both layers cool completely before filling and frosting.

Frosting

  1. Cream the shortening, Earth Balance, and lecithin until smooth, scraping down frequently.
  2. Add the powdered sugar and cocoa powder and mix until smooth, scraping frequently.
  3. Add the vanilla and mix to combine.
  4. Slowly add the soy milk and mix to combine.
  5. Spread a layer of frosting on top of the first cake layer, stack the second layer on top, then frost the top and sides.
Chocolate Love Cake & Frosting