This chocolate cake is so moist and fluffy, I even added an extra hint of coconut with coconut milk, but regular milk will result in the same amazing cake. Smothering this cake in a rich chocolate icing pulls it all together. It helps if you do a crumb coat before icing the whole cake, as you will end up getting cake crumbs in your perfect finished icing if you miss this step. This cake can easily be adapted to new flavor combinations, it may be your new go-to chocolate cake recipe! I used Betty Crockers Buttercream frosting.
This recipe is perfect for a smaller double cake, or 12 perfect cupcakes.
Pull Together:
1 cup of flour
1 cup of sugar
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon espresso powder
1 small can coconut milk divided (or 1/2 cup milk)
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla
1/2 cup boiling water
Next Steps:
Preheat oven to 325F
Grease two 6" cake pans and place parchment liner on bottom to ensure the cake comes out clean. You can also line a cupcake tray with 12 liners as well.
Sift flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in mixing bowl. Mix the ingredients until combined.
Add 1/2 cup of the coconut milk, vegetable oil, egg, and vanilla to flour mixture. Mix until well combined. On low speed carefully add in the boiling water, then mix on high for about 1 minute to incorporate air.
Evenly distribute the cake batter. Bake cakes for 30-35 minutes or cupcakes for 20 minutes.
Release cake from sides of the pan and let cool completely before removing.
Pair with your favorite chocolate icing or any other flavor you can think of!
Once the cakes are cool, cut off the tops to level them if needed. Then use the rest of the coconut milk by spreading it on top to let the flavor soak in and keep the cake moist.
Plop on a generous amount of frosting, spreading just until you get to the sides but not where you are getting crumbs. Put on the second layer of the cake, and soak the coconut milk onto this piece as well. Place a thin layer of buttercream all around the cake, place in the fridge for at least 30 minutes, for the crumb coat to harden.
Frost the rest of the cake, putting any design you which on it at this point, make sure not to press too hard to pull up any of the cake.
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