How to Make Your Own Chocolate Cake recipe from scratch
I have a big list of things I like to make when I’m not at home and I like making my own cakes.
I love chocolate cake because it’s super easy and doesn’t require a lot of time, and it tastes awesome.
But I also love chocolate ice cream, because that’s really my jam.
There’s a lot to love about this recipe.
It’s got a nice combination of chocolate flavor and texture and is delicious with any kind of cake.
The only thing that I did differently than most of the others is that I used almond flour instead of coconut flour.
The almond flour is great because it absorbs more moisture from the cake, and because it adds just a little bit of texture and texture is really the secret to making these cakes taste great.
I did add a few extra tablespoons of coconut oil to the batter, but you can always substitute it for coconut flour, if you prefer.
But the cake is so flavorful that it’s worth the extra coconut oil.
I’ve also added a few other delicious notes, like the way I added the lemon juice and garlic powder.
They add a lot.
I think the best way to tell is that it just tastes better the darker it is.
I’m also going to make some chocolate ganache.
I just love that stuff!
I also added some fresh mint leaves to this cake.
I used fresh mint, which is a really good addition because it gives it a little kick and adds a little depth.
If you’re a mint lover, this is definitely worth checking out.
You can also add a dash of nutmeg to the top of the cake if you’re not too concerned about it.
It makes it really, really easy to make your own chocolate cake.
You’re going to need about 12 ounces of your favorite chocolate cake mix, which I’m using a really light, light chocolate cake, which comes in at about 5 ounces.
You’ll need about 1/4 cup of water, about 1 cup of all-purpose flour, about 3 tablespoons of baking powder, and about 2 tablespoons of maple syrup.
Let’s make this cake!
Preheat your oven to 375 degrees F. In a small bowl, whisk together the egg whites and milk.
In another small bowl whisk together all the other dry ingredients.
Pour the wet ingredients into the dry ingredients, mixing well.
Mix until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, whip the egg yolks and butter until stiff peaks form.
Add the vanilla, sugar, cinnamon, and salt and whip until stiff, but not stiff enough to stick to the paddle.
Add in the flour mixture and beat until combined.
Add 3 tablespoons more flour, a dash more of the maple syrup, and beat for about 2 minutes until it forms a stiff, elastic dough.
Fold in the chocolate cake mixture.
Place the bowl into the oven and bake for 10 minutes.
Remove from the oven, allow to cool for 10 to 15 minutes, and then gently remove from the pan with a spatula to cool completely.
Let cool completely before transferring to a wire rack to cool.
Once the cake has cooled, it will be hard to remove, so let it cool completely in the fridge.
After it’s cooled, cut it into 8 equal pieces.
You may have to do a few cuts to get it all nice and even, but it’s pretty easy to do if you make it ahead of time.
Serve it up with a dollop of whipped cream, some fresh chopped mint leaves, and a sprinkling of powdered sugar.
Notes I’m including a photo of the finished cake below, but here are the instructions for making the cake: Pour the batter into a 9×13-inch cake pan.
Using a pastry cutter, cut each piece into 8 wedges.
Brush each piece with the melted chocolate.
Place a small amount of the melted melted chocolate in the center of each wedge.
Brush the sides of each piece of cake with melted chocolate and place them back in the pan.
Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before serving.
I didn’t take this cake to a party, but I will definitely be making this cake again!
It was really good!
I didn and my kids loved it, so I hope you make this recipe too!
Print Recipe 4.99 from 21 votes Did you make a recipe?
Print Recipe Chocolate Cake This is the easiest chocolate cake you will ever make!
It’s light, flavorful, and easy to whip up.
The cake is moist, and the flavor really pops.
Ingredients 12 ounces (2 sticks) unsalted butter, softened to room temperature