Nora Cooks Chocolate Cake
Nora Cooks Chocolate Cake" is a recipe for a rich, moist chocolate cake that combines simple ingredients like flour, cocoa powder, sugar, and plant-based milk. The cake is easy to prepare and dairy-free, making it suitable for various dietary preferences. It’s topped with a luscious, creamy frosting.
Equipment
- Two 8-inch round cake pans
- A mixing bowl
- A whisk or hand mixer
- A spatula
- A measuring cup
- A cooling rack
- A knife (for frosting)
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup cocoa powder unsweetened
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup unsweetened applesauce or vegetable oil
- 1 cup warm water
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
For the Frosting:
- ½ cup dairy-free butter or regular butter if not vegan
- 1/3 cup cocoa powder
- 1 ½ cups powdered sugar
- 2 tablespoons almond milk or any milk of your choice
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven and Prepare Pans
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or oil and dust them lightly with flour. This ensures the cake won’t stick when you remove it from the pans later.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Use a whisk to sift the dry ingredients together. This helps create a lighter, fluffier cake.
Step 3: Add Wet Ingredients
- Next, add the eggs, applesauce (or oil), vanilla extract, and apple cider vinegar to the dry ingredients. Mix everything together until smooth. Gradually add the warm water and stir to combine. The batter should be thin, but don’t worry – that’s how it’s supposed to be.
Step 4: Bake the Cake
- Pour the batter evenly into the prepared cake pans. Place them in the oven and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the pans from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Step 5: Make the Frosting
- While the cake is cooling, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder until smooth. Remove from heat and add the powdered sugar, almond milk, and vanilla extract. Mix until smooth and creamy.
Step 6: Assemble the Cake
- Once the cake layers are completely cooled, spread a layer of frosting on top of one of the cakes. Place the second cake on top and frost the entire cake, smoothing the frosting evenly. If desired, decorate with sprinkles, chocolate chips, or a dusting of cocoa powder.
Notes
❖ Vegan Version: If you’re looking for a fully vegan chocolate cake, this Nora Cooks Chocolate Cake is already dairy-free, and you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes).
❖ Gluten-Free Option: To make this Nora Cooks Chocolate Cake gluten-free, simply swap the all-purpose flour with a gluten-free flour blend, ensuring that the blend includes xanthan gum or another binder.
❖ Storage: This Nora Cooks Chocolate Cake will stay fresh for up to 3 days at room temperature in an airtight container, or up to 5 days in the refrigerator. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap.