Hot Chocolate Cake
Whip up a delicious and inclusive Hot Chocolate Cake with this simple recipe, featuring rich chocolate and a touch of vanilla frosting.
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.