A supermoist chocolate cake encased between layers of rich chocolate frosting is at once both a decadent treat and one of life's simple pleasures. And "simple" is an important descriptor here. Because it's an oil-based cake—like carrot cake—it doesn't involve equipment any more complicated than a whisk and a bowl.
Two stealth ingredients make this dessert different: unsweetened coconut milk and instant espresso powder. The former is amazing in its ability to add richness to the cake and stand in for cream in the ganache without overwhelming the dessert with coconut flavor. Espresso powder in the frosting magically highlights the depth of the chocolate.
Because this cake happens to be dairy-free, it's perfect for Hanukkah, and a godsend for anyone dealing with lactose intolerance. But the cake is so incredibly delicious, no one will notice the lack of cream and butter. They'll be too busy asking for seconds and thirds.
Recipe information
Total Time
3 1/2 hours (includes cooling)
Yield
Makes 10 to 12 servings
Ingredients
Cake:
3
3
1
3
3
1
2
1
2
1
3
Ganache frosting:
1
24
2
1
1
Special Equipment
2
Need to make a substitution?
Preparation
Bake cake layers:
Step 1
Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
Step 2
Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
Step 3
Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
Step 4
Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
Step 5
Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
Make frosting:
Step 6
Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
Step 7
Remove bowl from pan and whisk in corn syrup and vanilla.
Step 8
Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
Assemble cake:
Step 9
Spread frosting generously between cake layers and over top and sides.