What?! EVERYDAY chocolate cake!? YES! This recipe reminds me a LOT of Enteman’s loaf cake which my dad and I would devour whenever it was in the house. Everyday chocolate is a very extra special treat and will definitely make you smile.
Everyday Chocolate Cake
A cake that you can have without much guilt and without much fuss! YEA they exist and this one is it!
- 1/2 cup unsalted vegan butter (Earth Balance)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 1 cup almond, coconut or rice milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all purpose gluten free flour (Better Batter)
- 3/4 cup dutch processed cocoa powder (Hershey’s)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- a pinch of salt
- Preheat oven at 325ºF. Take a loaf pan that is 9 by 5 inch and grease or line with parchment paper and set aside.
- In a large mixing bowl, cream the butter and sugar until creamy.
- Add the egg and beat well.Mix the vanilla and buttermilk. Beat well to mix in.
- Sift the flour,cocoa,soda,baking powder and salt directly into this wet mixture.
- Stir everything together using a wooden/silicone spatula until everything is mixed well.
- Pour this batter into the loaf pan and bake for about 60 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for a few minutes before you transfer onto a wire rack and cool completely.
- Serve it as it is with some powdered sugar dusted on top or with some whipped cream.
Happy February 13th! Valentine’s Day is tomorrow! HOPEFULLY, you or your loved one aren’t scrambling out and about trying to scrounge up something last minute for tomorrow.
Like I am sure you know, chocolate and Valentine’s Day are two peas in a pod. Who doesn’t love chocolate and some flowers on Valentine’s Day? I know I love it! Brownies and chocolate cake are my favorite chocolatey treat (with chocolate chip cookies right up there). How does a Devil’s Food White-Out Cake sound to enjoy with your hunni tomorrow? (Or tonight if you’re celebrating early!)
Devil’s Food White-Out Cake
For The Cake:
- 1 1/3 cups all-purpose gluten free flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted vegan butter, at room temperature
- 1/2 cup (packed) light brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate, melted and cooled
- 1/2 cup coconut milk at room temperature
- 1/2 cup boiling water
- 4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For The Filling and Frosting:
- 1/2 cup egg whites (about 4 large)
- 1 cup sugar
- 3/4 teaspoon cream of tartar
- 1 cup water
- 1 tablespoon pure vanilla extract
- Center a rack in the oven and preheat the oven to 350º F. Butter two 8-x-2-inch round cake pans (9-inch is a good size), dust the insides with some gluten free flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
- Sift together the gluten free flour, cocoa, baking soda, baking powder and salt.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the vegan butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition.
- Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the coconut milk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
- Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don’t worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
- When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them.
- If you want more than two layers of cake, with the same knife, slice each layer horizontally in half. Then set 3 layers aside and crumble the fourth layer; set the crumbs aside. But if you only want a simple two layer cake, you don’t have to do this.
- To make the filling and the frosting start by putting the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
- Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
- When the syrup is at about 235ºF, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge, it’s better to use the frosting right after it is made.
Cake Assembly Time!
- Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper.
- Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don’t worry about smoothing the frosting — it should be swirly.
- Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.
- Refrigerate the cake for about 1 hour before serving.
WOOO! I know that was A LOT of stuff but YOUR CAKE WILL BE DELICIOUS! MMMM cake!
No matter what dessert you are serving for Valentine’s Day, create it with love because it will taste even sweeter 🙂
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.