Best-Ever Chocolate Cake

Sweet Dash of Sass is back.  This is my first official blog post with new content in almost 4 years.  It’s crazy how time does fly by.  In case you missed my blog announcement yesterday, click here.

To recap, we moved back to Cleveland, Ohio 4 years ago and around the same time found out we had a little one on the way.  We began our life as a happy trio in February, 2016.  I travel a lot for my day job, so between that and starting a new family, I took a step back from blogging.  While I maintained posting on Instagram, there was a part of me missing.  Fast forward, this year I made a New Year’s resolution to get back into the swing of things.  Even if it was only a new post once a month.

I have to admit, with the end of the year fast approaching, I thought I wasn’t going to hit my personal goal.  It made me sad!  That’s when I came across an opportunity that I had to jump on.  This way, there would be no excuses.  I made a commitment and needed to stick to it.

Cooking and baking, that’s the easy part of blogging.  It’s everything else after.  Snapping photos, not just any photos – but mouthwatering shots.  Blogging world has changed so much over the last 4 years – from all the step by step food videos to food styling shots.  Natural light is key, which I have now noticed my kitchen doesn’t offer the ideal lighting.  Then, once you have the shot, all the editing involved and then actual typing of the blog.  When I logged into the blogging software, I stared at the screen for awhile – I had to get used to where everything was.  I know that once I get back into the swing of things, all of this will come back quicker and become second nature.

However, cooking and blogging with a toddler… That’s interesting for sure.

He wanted to jump right in and be in on the action.  At first, I just wanted to get the perfect shot.  Then, I realized, this is my new world and I could just adapt my blog posts with how my life is now.  I wouldn’t change a thing.

This week is #Choctoberfest.

#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more.

I was sponsored by Divine Chocolate.    Divine Chocolates sent me some amazing products, like baking bars and cocoa to help create some chocolate goodies for all of you.  Even though it is sponsored, all opinions are my own.

If you haven’t heard of Divine Chocolate, they are the ONLY Fairtrade chocolate company in the world that is co-owned by cocoa farmers.  Kuapa Kokoo Farmers’ Co-operative in Ghana co-owns Divine Chocolate and receives the largest share of business, which is 44%.  Kuapa members receive a fair price for the sale of their cocoa beans and are able to sustain their livelihoods both socially and economically.

Divine Chocolate and Kuapa Kokoo, both led by women, are pioneering progress toward Sustainable Development Goal 5 — this goal aims to achieve gender equality and women’s empowerment.  And, of the 100,000 Kuapa Kokoo farmers who co-own the company, more than a third are women.

Aside from an amazing story and mission, their products are amazing.  Their entire line of baking products are Vegan Society Certified and made with the highest quality cocoa for an exquisite melting point, rich consistency, and delicious taste.

5.0 from 2 reviews

Best-Ever Chocolate Cake

 

Print

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

This is seriously the most delicious (and moist) chocolate cake recipe. If you are a fan of chocolate and cake, you need to try this !

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 12

Ingredients

• 1 cup milk
• 1 TBSP apple cider vinegar
• 2 cups all-purpose flour
• 1¾ cups sugar
• ¾ cup Cocoa Powder, I used Divine Chocolate Cocoa Powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• ½ cup oil
• ⅔ cup unsweetened applesauce
• 1 TBSP vanilla extract
• 1 cup boiling water
• For the Frosting:
• 1 cup cocoa powder
• 1½ cup butter (3 sticks)
• 4-5 cups powdered sugar
• 2 tsp vanilla extract
• ¼ - ½ cup milk

Instructions

1. Pre-heat oven to 350 degrees.
2. Grease two 9-inch cake pans. I lined mine with parchment paper on the bottom for easy removal.
3. Mix milk and apple cider vinegar and let sit for a few minutes. It will start to look curdled - and that's ok!
4. In a large bowl add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
5. Add oil, applesauce, vanilla, and milk/vinegar mixture. Mix on medium speed until combined.
6. Mix on low while pouring boiling water slowly into the batter. The batter will be VERY runny. This is exactly how it should be!
7. Divide the batter evenly between your cake pans.
8. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove from pans and let cool completely.
9. For the Whipped Chocolate Buttercream Frosting:
10. In a mixing bowl, add cocoa powder with the butter. Mix until well combined.
11. Add half of the powdered sugar and half of the milk - mix until combined.
12. Add rest of powdered sugar and vanilla. Start mixing slow and then whip on high for 4-5 minutes. You will notice the frosting to get lighter in color and airy.
13. If frosting is too thick, feel free to add additional milk a TBSP at a time. If too wet, add additional powdered sugar.
14. Once frosting is complete, use a little more than ⅓rd of the frosting for the center of the cake.
15. Set 1 layer of cake on cake platter/stand. Using an offset spatula, evenly spread a thick layer of frosting just to the edge of one layer of the cake.
16. Once complete, stack the other layer on top of the cake. Use remaining frosting for top and sides of the cake. Don't worry about making it look perfect. You can decorate with sprinkles and/or shaved chocolate on the tops and sides! It can hide any imperfections!
17. ENJOY!!

3.5.3251

• If you prefer to make cupcakes instead, fill cupcake liners half full and bake for 20-25 minutes.  Makes 24 cupcakes.

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