The Best Chocolate Cake I've Ever Had

There might be a person on this planet who doesn't like chocolate cake, but I have not met them yet. Smooth, moist, rich, satisfying, so very chocolatey... I think we all agree - chocolate cake is the bomb! 

It was my husband's birthday the other day and he requested a simple chocolate cake, with chocolate frosting. What he got was the best chocolate cake either of us have ever had - and, joyfully, it is SO EASY TO MAKE! This baby is so easy I plan on whipping it up any time the occasion permits - family dinner, neighbor game night, fall picnic - it is sure to please anyone, anywhere, and draw sighs of sheer pleasure from every lucky recipient. Recipe below, and also on this fabulous blog: http://itdoesnttastelikechicken.com/2015/11/21/the-ultimate-vegan-chocolate-cake/   

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

 

Serves: 1 two layer cake with frosting

 

INGREDIENTS

• Dry Ingredients:
• 2½ Cups All Purpose Flour
• 2½ Cups White Sugar
• 1 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Salt
• Wet Ingredients:
• 2⅔ Cups Non-Dairy Milk of Choice (I used soy)
• ⅔ Cups Light Oil (such as canola or vegetable)
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Vanilla Extract
• Frosting Ingredients:
• ½ Cup Vegan Butter (Such as Earth Balance)
• ½ Cup Vegetable Shortening (see notes)
• 1¼ Cup Powdered Sugar
• ¼ Cup Cocoa Powder
• 1 teaspoon Vanilla Extract
• 1 - 2 Tablespoons Non-Dairy Milk (if needed)

 

INSTRUCTIONS

1. To Make the Cake: Preheat your oven to 350F (180C).
2. Prepare two 8" round baking pans by lightly greasing them, and then cutting a circle of parchment paper to fit into the bottom.
3. In a large bowl whisk together all of the dry ingredients, then set aside.
4. In a medium bowl whisk together all of the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix.
6. Divide the batter into the prepared pans, then pop them in the oven.
7. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
8. To Make the Frosting: Use a mixer to blend all of the frosting ingredients except for the non dairy milk. Blend until whipped and creamy. If the frosting is a bit to stiff, add 1 to 2 tablespoons of non-dairy milk as needed until desired consistency is reached.
9. To Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. Remove the parchment paper and discard.
10. Set the first cake on your cake plate, and spread about half of the frosting on top. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. Add swirl patterns with your spatula to make it pretty. Store the cake in the fridge or a cool place until you are ready to serve.