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Dark, velvety chocolaty layers of cake and sweet buttercream make for a wonderful celebration cake!
Preheat the oven to 350 F. Prepare three 8” round cake pans by spraying them with cooking spray and lining the bottom with a parchment paper round. Set aside..
For the cake:
Put the cocoa powder in a medium sized bowl, and pour the boiling water on top of it. Whisk the water and cocoa together until smooth, and then set aside until cooled.
In a mixing bowl or in the bowl of a standing mixer, beat the butter and sugar together until pale and fluffy. Add the vanilla and the eggs, one at a time, until completely combined.
Sift all of the dry cake ingredients (flour through salt) together in a medium sized bowl. Gently add half of the dry ingredients into the batter and half of the cocoa powder liquid. Mix to combine. Repeat with the remaining dry ingredients and cocoa powder liquid and mix into a smooth batter. Add the black food coloring and mix it completely in.
Divide the batter evenly between the three pans, smoothing the top of each. Bake the cake layers for about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove pans from oven and set on a rack. Let the cake layers cool completely before frosting them.
For the frosting:
In the bowl of a standing mixer, combine the soft butter, powdered sugar and milk and whip until fluffy. Add the vanilla and the food coloring (if using) and combine well.
Put your first cake layer on your serving platter then assemble the cake. Spread ¼ of the frosting in between each of the cake layers and save the other half of the frosting for the outside of the cake. When it is completely frosted, I recommend refrigerating it for about 30 minutes before adding the chocolate.
Pour the melted chocolate over the top of the cake and let it drip down the edges. Apply sprinkles immediately to wet chocolate.
Slice and serve!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!