Dangerously Decadent Chocolate Cake

This recipe was adapted from AddaPinch and is seriously fantastic and dangerously rich.

Before you start

Preheat the oven to 350 degrees Fahrenheit

Ingredients

Cake

• 2 cups all-purpose flour

• 1 1/3 sugar

• 3/4 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 cup non-dairy milk

• 1/2 cup canola oil

• 2 ener-g eggs

• 1 tsp almond or vanilla extract

• 1 cup strong coffee

  Frosting

• 1 cup of vegetable shortening

• 1 scant cup of cocoa powder

• 2 cups of powdered sugar

• 4 tbs almond baileys or milk

• 1 tsp almond or vanilla extract

Directions

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by greasing with oil or butter.

2. Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.

3. Whisk Ener-G eggs in separate bowl.

4. Add milk, canola oil, Ener-G eggs, vanilla/almond extract, and coffee to the large bowl.

5. Whisk all ingredients until smooth and more batter-like than you are likely to be comfortable with.

6. Pour batter evenly into the two pans and bake for 30-35 minutes, or until a toothpick/knife comes out clean.

7. Remove from oven and allow to cool. In the meantime, whisk all frosting ingredients with hand-mixer or stand.

8. Frost cake and decorate!

Notes:

• I reduced the sugar in the cake, and I think it is plenty sweet. However, the original recipe calls for 2 cups.

• The first time I made this cake, I poured a ganache over the top of the frosting and it was more physically appealing, but it does not make or break the flavor.

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Annalise

Recipe with Ganache Topping