Best Chocolate Cake Recipe (and how to make it Vegan)

This Chocolate Cake Recipe is a rich and indulgent dessert, perfect for any special occasion or simply to satisfy a chocolate craving. The cake itself is made with a combination of all-purpose flour, cornstarch, and unsweetened cocoa powder, creating a moist and tender crumb. The addition of mayonnaise adds an extra layer of richness, while a mix of granulated and dark brown sugar provides depth of flavor. The optional inclusion of hot coffee enhances the chocolate taste, though hot water can be used as a substitute. The frosting, a creamy blend of butter, powdered sugar, corn syrup, and melted dark chocolate, is both smooth and glossy, offering a luscious complement to the cake. After cooling and assembling, the cake should be refrigerated to set, ensuring clean slices and a perfect presentation. This cake can be stored in the fridge for up to a week and should be brought to room temperature before serving for the best texture and flavor.

How to make this Chocolate cake recipe vegan

To transform the original Chocolate Cake with Chocolate Frosting recipe into a vegan-friendly version, several key substitutions can be made. It came as good and rich in flavour as the original cake.

Firstly, replace traditional eggs with flax eggs—a mixture of ground flaxseed and water—to bind the ingredients together while maintaining moisture in the cake. Vegan mayonnaise serves as a suitable replacement for its dairy counterpart, offering richness and texture to the cake batter. In place of cow’s milk, opt for a plant-based alternative such as almond, soy, or oat milk, combined with apple cider vinegar or white vinegar to mimic the acidity and tenderizing effect of dairy milk.

For the frosting, vegan butter replaces conventional butter, providing the necessary fat and creaminess. Powdered sugar remains a staple ingredient, offering sweetness and structure to the frosting. Instead of corn syrup, agave syrup or maple syrup can be used as a vegan-friendly sweetener.

Traditional dark chocolate chips, which typically contain dairy, should be replaced with vegan dark chocolate chips, ensuring that the frosting remains entirely plant-based. These vegan chocolate chips provide the same rich and intense chocolate flavor as their non-vegan counterparts, without compromising on taste or texture.

Best Chocolate Cake Recipe

Ingredients:

Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup granulated sugar
• 1 cup dark brown sugar, packed
• 1/2 cup vegetable oil
• 1 cup mayonnaise
• 2 large eggs + 2 egg yolks
• 1/2 cup milk
• 1 tbsp vinegar
• 2 tsp vanilla extract (optional)
• 1 cup hot coffee (optional) or 1 cup hot water

Chocolate Frosting:

• 2 cups unsalted butter, room temperature
• 1 cups powdered sugar
• 3 1/2 tbsp corn syrup
• 1 tsp vanilla extract (optional)
• Pinch of salt
• 3/4 cup warm water
• 3/4 cup unsweetened cocoa powder
• 10 oz dark chocolate chips, melted and cooled slightly

Instructions:

Chocolate Cake:

1. Preheat the oven to 350°F and prepare three 8″ cake pans. Grease the insides and line the bottoms with parchment paper. If available, wrap the pans in damp cake strips and set aside.
2. In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a measuring cup, combine the milk, vinegar, and vanilla (if using). Set aside.
4. In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and mayonnaise until smooth. Add the eggs and egg yolks, mixing well.
5. Stir in the milk mixture until combined.
6. Gradually mix in half of the dry ingredients, followed by the hot coffee (or water), then the remaining dry ingredients. The batter should be thin.
7. Evenly distribute the batter among the three prepared pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow the cakes to cool in the pans for about 10 minutes, then turn out onto a cooling rack to cool completely.

Chocolate Frosting:

1. While the cakes bake, prepare the frosting. Using a hand or stand mixer with the paddle attachment, beat the butter until smooth.
2. Add the powdered sugar, corn syrup, vanilla (if using), and salt, mixing until well combined.
3. In a measuring cup, whisk together the warm water and cocoa powder. Add this mixture to the frosting and mix thoroughly, scraping down the sides as needed.
4. Mix in the melted chocolate until fully incorporated. The frosting should be smooth and glossy but somewhat thin. To thicken, refrigerate for about 45 minutes.
5. After chilling, stir the frosting by hand with a rubber spatula. If it holds its shape, it’s ready to use.

Assemble the cake:

1. Ensure the cake layers are completely cooled before assembling. Level the tops if necessary.
2. Place one cake layer on a cake turntable and spread a layer of frosting on top. Repeat with the remaining layers.
3. Refrigerate the stacked layers for about 20 minutes to set.
4. Frost the entire cake with the remaining frosting.

How to Store and Serve Chocolate cake

Store the cake in an airtight container in the refrigerator for up to one week. Allow the cake to come to room temperature before serving for the best texture and flavor.