Quarantine Recipes: David's Chocolate Birthday Cake
For my husband’s birthday today, I made the most delicious chocolate cake I could think of and then put raspberry jam between the layers. It came out so good it’s dangerous . I’m pretty sure I’ve already gained weight in this quarantine… I can’t be the only one, right?
Anyway, the baby thought it looked so good she decided to stick her hand in it right away.
This is adapted from the Death By Chocolate Cake found at the wonderful Athens, GA vegetarian restaurant, The Grit. My sister got her masters degree at University of Georgia, and we enjoyed going to the Grit when my mom and I visited her. :)
Ingredients:
For the Cake:
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1.25 tsp. salt
1 cup vegetable oil
4 tsp. vanilla extract
2 cups fresh coffee
3 Tbsp apple cider vinegar
For the Icing:
2 2/3 cups powdered sugar
3/4 cup cocoa powder
1/4 cup plant-based milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract
1/2 cup vegan butter (I used Miyoko’s)
Instructions:
For the Cake:
Preheat oven to 350 degrees Fahrenheit. Grease three 8 or 9-inch round cake pans, and line the bottom with parchment paper.
Combine flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
Add oil and vanilla and mix on a low speed until well incorporated.
Slowly add coffee while still mixing on low. Mix until smooth.
Add vinegar and continue mixing until everything is well incorporated.
Pour mixture evenly into the prepared cake pans.
Bake for 30-35 min (until an inserted toothpick or knife comes out clean!)
Cool cakes completely before icing.
For the Icing:
In a large mixing bowl, blend together all ingredients until fluffy.
Chill in refrigerator for about 20 min, and spread evenly on the cakes (between layers too, unless you want to put jam or peanut butter inside! I put raspberry jam)
