Chocolate Cake from Scratch

V NF

Recipe Nutrition Comment Print
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Description
Happy Birthday Vic! Here's a homemade chocolate cake recipe. That's it, that's the description.
Time
Prep Time:
30 minutes

Rest Time:
1 hour

Cook Time:
30 minutes

Total Time:
2 hours
Cost
Total Cost:

Cost per Serving:
$0.34
Ingredients
Serving(s)
Dry
  • 1 3/4 cup All purpose flour
  • 3/4 cup Cocoa powder
  • 1/2 tbsp Baking powder
  • 1/2 tbsp Baking soda
  • 1 tsp Salt
Wet
  • 2 large Egg
  • 2 cup Granulated sugar
  • 1 cup Buttermilk
  • 1/2 cup Canola oil
  • 2 tsp Vanilla extract
Water
  • 1 cup Water
Frosting
  • 8 oz Cream cheese
  • 1 cup Granulated sugar
  • 1 tbsp Vanilla extract
  • 1/2 tsp Salt
Instructions
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  1. Preheat your oven to 350F. Line 2 9" cake pans with parchment paper. Lightly grease the paper with oil
  2. In a large bowl, whisk together the dry ingredients - white flour, cocoa powder, baking powder, baking soda, and salt
  3. Add in the wet ingredients (except the water) - eggs, sugar, buttermilk, oil, and vanilla. Beat with an electric mixer on medium until the dry ingredients are just fully incorporated, about 1-2 minutes
  4. Add water to a medium glass, and microwave for 2 minutes. Pour in the boiling water, and beat together for about 30 seconds, until fully combined. The batter will be very thin
    1. Evenly divide the batter between the 2 pans, about 695 g each
    1. Bake for about 30 minutes, or until a toothpick to the center comes out clean, and the internal temperature is about 205F. Transfer the cakes to a wire rack. Take your block of cream cheese out of the fridge. Let both the cakes and the cream cheese sit on the counter for an hour
    1. In a large bowl, add (softened) cream cheese, sugar, vanilla, and salt. Beat together the frosting ingredients with an electric hand mixer until on medium speed until fully combined, about 2 minutes
    1. Invert the first layer, and spread the frosting on top . Invert the other layer, add on top, and frost the top of the cake. Optionally sprinkle the top with shredded coconut flakes, chocolate chips, cocoa powder, sprinkles, or whatever you like
    1. Slice and serve. Store in the fridge for up to a week, or freeze the slices indefinitely
    Notes
    1. If you don't have buttermilk, mix together 1 tbsp (15 g) white vinegar with 15 tbsp (225 g) milk, and let sit for 5 minutes before using as buttermilk in the cake batter
    2. To make the cake slightly healthier, use the following for the cake base instead. We're replacing the white flour, sugar, and canola oil with whole wheat flour, honey, and extra virgin olive oil. Half of the raw batter for each pan will weigh 662 g in this case

      I taste testing this version side by side with the original cake recipe, and noticed absolutely no difference in taste or texture in the finish baked cake. The raw batter (which I need to legally say you shoudn't eat), did taste a little "wheaty", though the baked cakes were identical. You could not taste the whole wheat, olive oil, or honey whatsoever after baking.
    • 1 3/4 cup (210 g) Whole wheat flour
    • 3/4 cup (60 g) Cocoa powder
    • 1/2 tbsp (9 g) Baking powder
    • 1/2 tbsp (9 g) Baking soda
    • 1 tsp (6 g) Salt
    • 2 large (100 g) Egg
    • 1 cup (336 g) Honey
    • 1 cup (240 g) Buttermilk
    • 1/2 cup (112 g) Extra virgin olive oil
    • 2 tsp (10 g) Vanilla extract
    • 1 cup (240 g) Water
    1. As for the frosting, to make it slightly healthier, use the following instead. The full fat cream cheese and sugar are swapped out for reduced fat cream cheese and honey
    • 8 oz (226 g) Cream cheese, 1/3 less fat
    • 1/2 cup (168 g) Honey
    • 1 tbsp (15 g) Vanilla extract
    • 1/2 tsp (3 g) Salt
    1. To make the cake significantly healthier, use the following for the cake base instead. We're replacing the white flour, sugar, and canola oil with whole wheat flour, sugar free syrup, and unsweetened applesauce. Half of the raw batter for each pan will weigh 660 g in this case.

      Doing so makes the cake sugar free, as well as lower in net carbs, fat, and calories. Again, I noticed absolutely no difference in taste or texture compared to the above 2 variations. You cannot taste the whole wheat flour, sugar free syrup, or applesauce at all.
    • 1 3/4 cup (210 g) Whole wheat flour
    • 3/4 cup (60 g) Cocoa powder
    • 1/2 tbsp (9 g) Baking powder
    • 1/2 tbsp (9 g) Baking soda
    • 1 tsp (6 g) Salt
    • 2 large (100 g) Egg
    • 1 cup (320 g) Sugar free syrup
    • 1 cup (240 g) Buttermilk
    • 2 tsp (10 g) Vanilla extract
    • 1/2 cup (120 g) Unsweetened applesauce
    • 1 cup (240 g) Water
    1. As for the frosting, to make it significantly healthier, use the following instead. The full fat cream cheese and sugar are swapped out for reduced fat cream cheese and sugar free syrup
    1. I tried to make this cake gluten free by using almond flour instead of white flour or whole wheat flour, but it unfortunately did not work. The cake failed to properly rise, as it collapsed and was extremely underbaked in the center. A gluten free flour blend or oat flour may work, but I have not tested it
    Nutrient As Is Healthier Healthiest
    Calories 333