CHOCOLATE CAKE EXTREME

Speaking of holidays, Labor Day!! Yay for a day off…except I’m self employed and it just means my kids are home to keep me from getting any work done. So, I guess it IS a holiday. A perfect day to bake a thing or two, right 😉

This recipe I’m sharing today is based off of my perfect chocolate cake recipe and my best and easiest chocolate frosting recipe. So, I basically smashed those two together, but used specialty dark chocolate cocoa powder in place of the regular cocoa powder. That stuff is SO good and it’s what gives this cake such a dark and rich appearance. {Got mine from Fred Meyer, which is a Kroger store.}

This cake is not for the faint of heart. It is very rich. BUT, I like it so much because the super sweet frosting balances out the not so sweet cake. Don’t get me wrong, the cake is plenty sweet, just compared to the frosting {and subsequent chocolate chips and chocolate syrup}, it seems not-so-sweet.

Ingredients

for the cake:
1 1/2 cups almond milk {or regular milk} + 1 1/2 teaspoons white vinegar
1/2 cup canola oil
1 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 cup DARK cocoa powder sifted
1 teaspoon baking soda
heaping 1/2 teaspoon baking powder
pinch of salt
For the frosting:
1/2 cup softened butter
1/2 cup DARK cocoa powder sifted
3 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk
For garnish:
1/4 cup chocolate syrup such as Hershey's
1-2 cups mini chocolate chips

Instructions

Preheat oven to 350 degrees. Line 3 6-inch round cake pans with parchment paper. Spray with non stick cooking spray and set aside.
In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
Pour evenly into prepared pans and bake 15 minutes or until toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to cooling rack. Cool completely.
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for full recipes please see : https://laurenslatest.com/chocolate-cake-extreme/