Dairy Free Moist Chocolate Cake

I went 18 years before ever having chocolate. I was born with my dairy allergy, and like most people, my parents thought that all chocolate had milk in it. It wasn’t until I was cast in a play my senior year of high school that someone told me about dark chocolate, which does not contain milk. My character was scripted to eat her sister’s box of chocolates on stage, taking a bite out of each one and then putting them back. I brought up in the first read through that that was going to be a problem because of my allergy, only to be met with the prop manager looking at me with a quizzical eye and saying, “But you can have dark chocolate, right?” That play not only opened the world of theatre to me (which is still my life and passion to this day), but also gave me the best thing this world has to offer: CHOCOLATE!

Ever since that fateful day, I have been on a mission to learn how to make all the chocolate desserts I had heard so much about. Chocolate cake, chocolate chip cookies, hot chocolate, brownies, truffles, chocolate covered strawberries, and ganache are all things that I have successfully made without using a lick of dairy. One of my goals in life is to find a way to make a dairy free version of every chocolate delicacy that exists.

Which brings me to my all time favorite chocolate cake recipe. It’s moist, but not so dense that you feel like you’re eating fudge (or what I would imagine eating fudge would be like, as I have not figured out a way to make it without milk yet). It has a rich, chocolately taste that is to die for. Similarly to my vanilla cake recipe, I completely failed at getting the Pinterest slice of beautifully frosted cake shot. When I was photographing my process for both of these recipes, I was doing it for a birthday party and I did most of the baking after the kids had gone to sleep. Time was definitely not on my side, and I was focused on getting it done so that I could get to bed. Once I finally got the dinosaur cake to the party, the last thing that I was thinking about was getting a picture of a slice of cake. I was just relieved to have made it there with the thing still in tact! So please forgive my inexperience in writing food blog posts; live and learn!

This recipe is from my Hershey’s Recipe Collection book that my mom got for me ages ago. I love this book; it’s full of wonderful chocolate recipes. If you’re a chocoholic, then I definitely recommend it!

 

Ingredients:

-2 cups of sugar

-2 eggs

-1 cup of almond milk

-1 teaspoon of vanilla extract

-1 3/4 cups of flour

-3/4 cup of cocoa powder

-1 1/2 teaspoons of baking powder

-1 1/2 teaspoons of baking soda

-1 teaspoon of salt

-1/2 cup of vegetable oil

-1 cup of boiling water

 

The one and only substitution to make this recipe dairy free was to swap almond milk for regular milk. Easy peasy. Of course, soy milk or coconut milk would work fine too.

First, preheat the oven to 350 degrees. Grease and flour your pan, or put liners in your cupcake pan. This recipe will make two dozen cupcakes, or two 8″ rounds, or one 12.8″ x 9.5″ sheet cake.

Cream together the eggs and SIFTED sugar (you must sift the sugar, otherwise you’re likely to get lumps). I am a big believer in scraping the sides of the bowl before adding in a new ingredient. If you skip this tedious step, you will end up will lumps of batter on the sides that never got mixed in properly. So, scrape the sides of the bowl. Every time. Or you will regret it.

Next, SIFT in the flour and mix. Scrape the sides of the bowl.

Set your mixer to ‘stir’ and slowly add the milk and the vanilla extract. Scrape the sides of the bowl.

Then you SIFT in the cocoa powder and mix well. While it’s mixing, throw in the baking powder, baking soda, and salt. Once it’s all mixed in, slow your mixer down to the ‘stir’ setting once more, and add the vegetable oil. Then bump it up to speed 2 until it’s mixed in. Scrape the sides of the bowl.

Return the batter to the ‘stir’ setting and SLOWLY add the boiling water. Trust me, splashes of boiling water to the face hurt badly; take your time pouring it in. Once all the water is mixed in, scrape the sides of your bowl one more time and mix in the lumps until your spatula comes out looking like this:

The batter will be very thin

The batter will be very thin

Bake for 20-35 minutes (depending on if you’re making a sheet cake or cupcakes), or until the middle is springy to the touch and a toothpick inserted into the center comes out clean.

I didn’t even get a crappy pan shot of this cake for you guys… Epic fail. The next time I make it, I promise to get the Pinterest picture and update this pathetic post. But for now, you will have to trust me when I say that this cake is the best chocolate cake in the world. Unless you like dry cake, in which case you’ll hate this because it is very moist. But seriously, who in their right mind has ever said, “I’m really in the mood for chocolate cake. But dry cake; non of the moist crap.”

Fresh-Prince-Of-Bell-Airs-Dissaproving-Stare-Reaction-Gif

 

My thoughts exactly Will Smith.

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