Rich Double Chocolate Cake

This is going to become your new go-to chocolate cake. The coconut oil adds a velvety texture and the almond extract gives a very subtle background note. The frosting is over the top. Ever since I tried it, I can’t go back to plain old chocolate cake! Yields 1 bundt cake

Directions

Prepare the Rich Double Chocolate Cake

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a Bundt pan well with baking spray and coat with flour.

2. Pour one tablespoon vinegar into a one-cup measuring cup. Add soy milk to the top. Let sit until it curdles.

3. Meanwhile, in a large mixing bowl, beat together oil and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine dry ingredients in a separate bowl and add to the mixer alternately with the sour soy milk.

4. Pour half the batter into the prepared pan. Sprinkle chocolate chips over the batter. Try to avoid having them touch the sides or center of pan (so they don’t stick). Add remaining batter.

5. Bake for 45–50 minutes or until a knife inserted near the center comes out clean. Cool completely before removing from the pan and spreading with frosting.

Prepare the Frosting

1. Combine sour cream, cocoa, and oil in a small bowl. Add 1/2 cup confectioners’ sugar and the milk and extract. Mix well (a whisk is helpful here).

2. Add enough of the remaining 1/2 cup confectioners’ sugar until desired consistency is reached. You may want to microwave the frosting for a few seconds to make it more pourable.

Tips:

I recommend using white spelt to give the cake a lighter texture, but you can use flour of your choice.

Notes:

This cake freezes well. You can freeze the frosting separately and frost the cake before serving, or freeze it already frosted.