Out-of-this-world Chocolate Cake

October 7, 2017

Today, was my first day of “I try not to eat dairy”, and let me tell you it’s pretty hard. Firstly, because I probably eat at least one portion of cheese, yogurt and milk everyday, but mainly because I looooove baking and that always -ok, let’s say most of the time- required to bake something great. That doesn’t seem to be the problem though. It seems like the root of my less than glamorous intestinal issue might be dairy, and the liquid form of it. But it is surely not fudgy, melt-in-you-mouth chocolate cake. It just can’t be.

So, basically any dairy that is not mixed and process to become something on the solid side, makes my boyfriend run away from me, as soon as it is being digested. At least, I think it is dairy. My goal is to eliminate them from my diet and see if I get any positive results. Otherwise, I will continue the elimination process until I am cured of my not so appealing fragrance.

Therefore, this morning, I traded my daily natural yogurt to almond unsweetened milk, and succeeded in staying away from any cheese! Yay!

“The result was as gorgeous as it was moist and extra chocolatey”

A girl got to indulge though. So I checked my pantry and seems like I have everything in store for chocolate cake, oulala! After a trip to Pinterest, I found numerous recipe and one from the Cafe Delites called only for milk as dairy, which as subdued for almond milk.

So I went on did the cake, pop in the oven and then I thought ” I never did homemade icing in my young life!”. I then went on a Pinterest quest to find one. Turns out most of them require either butter or whipping cream, or both. I went for one that only asked for little butter, and turns out it the best icing I ever had like EVER! We are not  fan of icing but just a little on top works for my love and I.  Therefore, I did only half of this icing recipe from A Modern Homestead blog. That’s why it is not a super intricate cake, with multiple layers and fluff. I like it simple when it comes to chocolate cake. Simple and TASTEFUL! Now, I would surely do the layers if we had any guests. I like to go the extra 100 miles to please my loved one taste buds, and then I would double the batter and icing.

The result was as gorgeous as it was moist and extra chocolatey. It was so dark, and you get the fullest chocolate flavor as you would expect with this deep color. Just what I was looking for !

It was actually better once it was refrigerated for a good day. The icing set completely by then and it looks way better when cut.

Hopefully you get to try this amazing fudgy cake with its heavenly icing, and make it part of your go-to recipe like I did!

Oh, and happy birthday to me as well! 🙂

À plus,

 

ZCM

Print Recipe
Out-of-this-world Chocolate Cake
Just the perfect moist and extra chocolatey cake.
Prep Time 10 Minutes
Cook Time 40-50 Minutes
Servings
Slices
Ingredients
Cake
Icing
Prep Time 10 Minutes
Cook Time 40-50 Minutes
Servings
Slices
Ingredients
Cake
Icing
Instructions
Cake
  1. Preheat the oven at 350F/ 180C/Gas Mark 4. Lightly grease a cake pan with butter and reserve.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and the salt. Once that is mixed, add the oil, egg, vanilla, milk and mix once more. Add the coffee/ espresso, and mix until glossy.
  3. Pour the batter in the prepared pan and put in the oven for 40-50 minutes or until a toothpick inserted in the midle comes out semi-clean (you want residue of cake on you pick but no runny batter, that's due to the fudgy texture.
  4. Take out of the oven, let it cool around 20 minutes in the pan and transfer to a wire rack. Let it cool completely before applying the icing.
Icing
  1. Melt the butter in a small saucepan. In a small bowl mix together the cocoa powder and the sugar.
  2. Add the butter and vanilla. Mix well and gradually add the water until you get the desired consistency.
  3. Once the cake is completely cooled, pour the frosting on top (stir well if it's set a bit before you get there) and spread.

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

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