This recipe is particularly special to me because it’s both vegan and gluten-free, making it inclusive for all dietary needs without sacrificing any of the rich, chocolatey goodness. I remember tweaking the original recipe with my best friend, who has a gluten intolerance, during one of our baking sessions. We were thrilled with how it turned out, and it quickly became a staple in our gatherings.
One of my favorite variations of this cake is adding a hint of peppermint extract to the frosting, especially around the holidays. It gives the cake a festive twist that’s reminiscent of a peppermint hot chocolate. Another fun idea is to sprinkle some crushed candy canes or chocolate shavings on top for an extra touch of indulgence and a bit of a crunch.
The beauty of this recipe lies in its simplicity and versatility. Whether you’re making it for a birthday celebration, a holiday feast, or just because you’re craving something sweet, this Hot Chocolate Cake is sure to be a hit. Plus, it’s easy enough to whip up with the kids, creating wonderful memories in the kitchen. So, grab your mixing bowls, preheat that oven, and let’s get baking!
How to Make Hot Chocolate Cake
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Ingredients
- 2 cups sugar
- 1 teaspoon salt
- 3 cups powdered sugar
- 2 teaspoon baking soda
- 3/4 cup oil (canola, vegetable, or any neutral flavored oil)
- 3 cups all-purpose flour (gluten-free, if needed)
- 2 cups unsweetened almond milk (or milk of choice)
- 1 1/2 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon vanilla extract
- 1-2 tablespoon unsweetened almond milk
- 1 1/3 cups vegan milk chocolate (or any vegan chocolate, melted and cooled)
- 6 tablespoon vegan butter (softened)
- 2 tablespoon vinegar (white or apple cider)
- 1/2 cup cocoa powder
- 3/4 cup vegan butter
- 3 tablespoon unsweetened almond milk
Directions
- Heat the oven to 350°F and grease two 8-inch cake pans.
- In a large bowl, mix together all the dry ingredients. Add the wet ingredients and stir until well combined.
- Pour the batter evenly into the prepared cake pans and bake for about 25 minutes, or until a skewer inserted into the center comes out mostly clean. Let the cakes cool completely.
- While the cakes cool, make the frostings. For the vanilla frosting, beat the softened butter until smooth, then gradually add the powdered sugar and vanilla extract. Mix in the milk until thick and smooth.
- For the chocolate frosting, beat the butter until smooth, then add the cocoa powder, powdered sugar, and milk. Mix in the melted chocolate until smooth.
- Once the cakes are cool, slice each one horizontally to create four thin layers. Place one layer on a serving plate, spread 1/5 of the chocolate frosting, followed by 1/5 of the vanilla frosting on top. Repeat with the remaining layers, frosting each one.
- Cover the entire cake with the remaining frosting and refrigerate for 30 minutes to set.
FAQs:
Can I use regular butter instead of vegan butter in this recipe?
Yes, you can use regular butter instead of vegan butter if you are not following a vegan diet. The substitution should not affect the texture or taste of the cake significantly.
Is it possible to use a different type of milk in this recipe?
Absolutely, you can use any type of milk you prefer, such as cow’s milk, soy milk, or oat milk. Just ensure it’s unsweetened to maintain the balance of flavors.
What can I use as a substitute for almond milk in the frosting?
If you don’t have almond milk, you can substitute it with any other plant-based milk or regular dairy milk. The consistency should remain the same.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using gluten-free all-purpose flour. Ensure that the flour blend you use is suitable for baking cakes for the best results.
How do I store the cake if I have leftovers?
You can store the leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.
What can I use instead of vinegar in this recipe?
If you don’t have vinegar, you can use lemon juice as a substitute. The acid is necessary to react with the baking soda to help the cake rise.
Hot Chocolate Cake
Ingredients
- 3 cups all purpose flour gluten free, if needed
- 3 cups powdered sugar
- 1 teaspoon salt
- 2 cups sugar
- 2 tablespoon vinegar white or apple cider
- 3/4 cup oil canola, vegetable, or any neutral flavored oil
- 2 teaspoon baking soda
- 1 1/2 tablespoon cocoa powder
- 2 cups unsweetened almond milk or milk of choice
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla extract
- 3/4 cup vegan butter
- 6 tablespoon vegan butter softened
- 1-2 tablespoon unsweetened almond milk
- 3 tablespoon unsweetened almond milk
- 3 cups powdered sugar
- 1 1/3 cups vegan milk chocolate or any vegan chocolate, melted and cooled
- 1/2 cup cocoa powder
Instructions
- Preheat your oven to 350F. Grease two 8-inch cake pans and set aside.
- In a large bowl, mix all the dry ingredients. Add the wet ingredients and stir until everything is well combined.
- Divide the batter evenly between the two cake pans. Bake for about 25 minutes or until a skewer inserted into the center comes out mostly clean. Let the cakes cool completely.
- While the cakes are cooling, prepare the frostings. For the vanilla frosting, beat the softened butter until smooth, then slowly add the powdered sugar and vanilla extract. Mix in the milk until you get a thick frosting.
- For the chocolate frosting, beat the butter until smooth, then add the cocoa powder, powdered sugar, and milk. Mix in the melted chocolate until smooth.
- Carefully slice each cake in half horizontally, making four thin layers. Start with one layer, spread 1/5 of the chocolate frosting, then 1/5 of the vanilla frosting on top. Add another cake layer and repeat the process. Continue until all layers are assembled and frosted.
- Cover the entire cake with the remaining frosting and refrigerate for 30 minutes to firm up.
