This From Scratch Dark Chocolate Cake is easily made with ingredients that are probably already in your cupboard now! No eggs. No butter. No milk. No kidding! And it’s moist and delicious!
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My favorite cake
And this chocolate cake is vegan, but shhh, don’t tell anyone and no one will know.
I’ve been making this chocolate cake that’s simple and made with pantry items for years. It’s probably my favorite cake. And it’s great with afternoon tea.
I first made it when I worked in corporate, and one of my employees was vegan. It was his birthday, and I wanted him to have a special cake. So I made it, and no one in the office even realized that they were eating vegan cake! Bwa ha ha!
For me, this is the ultimate cake recipe. Easy to make, I always have the ingredients, I can bake it in any form I want, and it’s always delicious!
Want to sit down with the perfect chocolate cake and the perfect cup of tea?
Then you have to get this beautiful (affiliate link) Electric Gooseneck Kettle from COSORI.
Electric Gooseneck Kettle review
The gooseneck’s deliberate pour is complemented by 5 exact temperature settings available on the power base ensuring that your tea is brewed perfectly each time.
The kettle also makes great coffee if you prefer afternoon coffee with your chocolate cake.
And, the gooseneck has a hold temperature feature that means you can have lots of cups of perfect tea.
I think it’s a pretty cool little machine that heats the water to an exact temperature that’s perfect for any tea. White tea is set at 170° F; Green is at 180°; Oolong at 195°. Coffee at 205°; and black tea at 212°. All at the touch of a button!
Cool things about this kettle
This kettle is made with food-grade stainless steel in its housing, lid, and spout, with no Teflon or chemical linings, which keeps the perfect taste for your coffee and tea.
It’s durable, rust-free, and easy to clean.
And, unlike other kettles the COSORI doesn’t use plastic for the inner lid.
It’s a perfect healthy gift for your tea and coffee-loving mom.
The precision pour spout is designed for the optimal pour-over flow rate. The counterbalanced handle helps keep your pour steady, handle moves the center of mass back towards your hand – encouraging a more comfortable, slower pour. So it’s great for people with hand mobility issues like arthritis too.
The 1200 watts of power boils a full kettle in just 3-5 minutes, meaning you can enjoy a cup of coffee or tea in no time.
Frosting the cake
I’ve served it here with a mocha icing that’s perfect! But you can frost it with any frosting or icing. Or, go super simple and serve it with powdered sugar. Or, go hog wild, and just serve it plain!
Check out my recipes for more frostings:
Versatile easy to make recipe
I’ve made this homemade cake many times and in many different ways.
I love it made in a bundt cake pan. I think there’s something nostalgic and special about a bundt cake. Then, glaze it with some mocha icing to make it extra special (I’ve included the mocha icing recipe below).
Bake it in some cute rectangular shaped individual trays called (affiliate link) Financier or loaf pans. These molds are a fun way to serve these cakes as individual servings, and maybe make sure that you don’t sit down to eat the whole cake in one day. Ummm, not that I did that or anything!
Cupcakes with caramel frosting
I also shared this cake in my Cupboard Cooking Cookbook.
From scratch baking
Scratch cakes are not that hard, nor are they time consuming.
This is a simple method of a big bowl, toss in the dry ingredients, then add the wet. Mix. Pour into whatever size and shape baking container that you want.
The cake is delightful, and not overly sweet.
You could also add 1 teaspoon of espresso powder to the mix to make it mocha cake.
Kitchen items you may need for a perfect tea party
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From Scratch Dark Chocolate Cake Recipe
From Scratch Dark Chocolate Cake
For mocha Icing:
- 1 cup powdered sugar
- 1 tablespoon special dark unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 2 ½ tablespoons milk plant based or dairy
- Preheat oven to 350° F.
- In large mixing bowl combine all dry cake ingredients, and add in wet cake ingredients. Beat with electric mixer on medium to high speed until well combined. Pour batter in a greased bundt pan, a 13×9-inch pan, greased rectangular molds, or into cupcake liners (filling cupcakes and smaller molds about ¾ of the way full).
- Bake 30 minutes for the cake or 20-25 minutes for the cupcakes or until a toothpick inserted near center comes out clean.
- Set cake in the pan on a cooling rack, and allow to cool completely before carefully removing it from the pan and icing it.
- Place powdered sugar, cocoa powder, and espresso powder in a medium bowl, and stir to combine. Stir in milk until all sugar is dissolved and icing is smooth. Drizzle over the cooled cake.