Chocolate Cake from Scratch

V NF

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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. Line 2 9" cake pans with parchment paper. Lightly grease the paper with oil
  3. In a large bowl, whisk together the dry ingredients - flour, cocoa powder, baking powder, baking soda, and salt
  4. Add in the wet ingredients (except the water) - eggs, sugar, buttermilk, oil, and vanilla. Mix for 2 minutes on medium speed with an electric mixer
  5. Add water to a medium glass, and microwave for 2 minutes. Pour in the boiling water, and mix together. The batter will be very thin
    1. Evenly divide the batter between the 2 pans, about 698 g each
    1. Bake for about 30 minutes, or until a toothpick to the center comes out with some moist crumbs, and the internal temperature is about 200F
    2. 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 light and fluffy, about 3 minutes
    1. Spread the frosting on top of one layer, and top with the other layer. Frost the top and the sides of the cake. Optionally sprinkle the top with shredded coconut flakes or shaved chocolate
    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 healthy, use the following for the cake base instead
    • 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 a bit healthier, use the following instead
    • 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. Half of the raw batter for each pan will weigh 666 g if making the healthier variant. Because of the honey instead of the granulated sugar, you'll want to bake at 325F instead of 350F. The cake may need upwards of 40 minutes if using honey
    Nutrient As Is Healthier
    Calories 333 261
    Protein 4.2 g 5.0 g
    Fat 13.4 g 11.0 g
    Fiber 1.8 g 2.9 g
    Net Carbs 49.8 g 37.1 g
    Added Sugar 26.5 g 25.5 g
    Nutrition Facts
    ------------------------------------------
    Servings: 16
    Serving Size: 1 slice
    Calories: 333
    ------------------------------------------
    Total Fat: 13.4g (17 %)
    Saturated Fat: 4.0g (20 %)
    Polyunsaturated Fat: 2.4g
    Monounsaturated Fat: 6.1g
    Cholesterol: 41mg (14 %)
    Sodium: 470mg (20 %)
    Total Carbohydrate: 51.6g (19 %)
    Fiber: 1.8g (6 %)
    Net Carbs: 49.8g
    Total Sugar: 26.5g
    Added Sugar: 26.5g (53 %)
    Protein: 4.2g (8 %)
    ------------------------------------------
    Vitamin B12: 0.12mcg (5 %)
    Vitamin D: 0.15mcg (1 %)
    ------------------------------------------
    Calcium: 63mg (5 %)
    Iron: 0.87mg (5 %)
    Magnesium: 26mg (6 %)
    Potassium: 171mg (4 %)
    ------------------------------------------
    Glycemic Index
    :
    65.5

    Glycemic Load
    :
    33.9

    Sources of Inspiration
    https://tastesbetterfromscratch.com/hersheys-perfectly-chocolate-chocolate-cake/#wprm-recipe-container-13824

    https://fooddoodles.com/healthy-chocolate-cake/#recipe

    https://tastesbetterfromscratch.com/how-to-make-buttermilk/#wprm-recipe-container-20510

    https://www.poormanprotein.com/recipes/pecan-cream-cheese-cookies#notes
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