Food

Fluffy Double Chocolate Cake

Fluffy Double Chocolate Cake

Chocolate lovers (everybody?), this one’s for you. Today, we’re kicking off a month of easy desserts with this decadent vegan cake made with coffee and coconut cream. Jerrelle Guy, author of the awesome cookbook Black Girl Baking, based this recipe on her mother’s favorite dessert. Here’s how she makes it…

Fluffy Double Chocolate Cake
From Jerrelle Guy’s Black Girl Baking

For the most part, I like my cakes unembellished, served underneath a dollop of cold whipped cream. Hand me my cupcake with a swirl of buttercream taller than the cake itself, and I will scrape 95 percent of it off and into my napkin. I’m sure I got this attitude from my mother, who wasn’t into decorated cakes either. She craved simple devil’s food cake, baked from the box, warm, with a large scoop of nearly melted vanilla ice cream. She kept an army of those boxes in the house with only half as many containers of chocolate frosting. I decided to keep this icing fluffy, cold, thin and just sweet enough.

Fluffy Double Chocolate Cake
Makes one 9-inch layer cake

You’ll need:

For the cake:
2 cups white whole wheat flour
2⁄3 cup cacao powder or cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cups sugar
1 cup buttermilk (see below for vegan version)
1/2 cup neutral oil
1 tbsp vanilla extract
1 cup hot coffee

For the icing:
1 cup dairy-free semisweet chocolate chips, melted
3 tbsp coconut oil
1 can of full-fat coconut cream (preferably A Taste of Thai), chilled in the fridge overnight

Preheat the oven to 350F. Have two 9-inch oiled cake pans lined with parchment nearby, and place a metal mixing bowl in the freezer to get icy. To make the cake, stir together the flour, cacao powder, baking powder, baking soda and salt in a bowl. Set aside.

In a separate bowl, whisk the sugar, buttermilk, oil and vanilla until smooth. Sift the dry ingredients into the wet ingredients, and fold them together gently to combine until almost completely blended, being careful not to overmix, then pour in the hot coffee, whisking to combine. Divide the batter between the oiled cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool for 10 minutes, then flip them out onto a wire rack to finish cooling while you make the icing.

To make the icing, in a small cup, mix the melted chocolate and coconut oil together until silky. Let it cool to room temperature if the chocolate is still hot. Remove the coconut cream from the fridge and, being careful not to shake it, flip it upside down and then open the can from the bottom. Discard the unsolidified liquid, keeping the thick cream at the top, then scoop the thick coconut cream into the cold metal bowl. With an electric handheld beater, beat the coconut cream until fluffy, then slowly drizzle in the melted chocolate, continuing to beat until the cream gets stiff. Place the bowl in the fridge to chill for 20 minutes or until you’re ready to ice the cakes.

When the cakes are completely cooled, place one of the cakes upside down on a cake stand or large serving plate so the top is completely flat. Spread one-fourth of the icing over the top, then add the other cake on top of the icing. Finish icing the top and sides with the rest of the chocolate icing. Top with fresh berries if you like and slice and serve, or place the cake in the fridge to set the icing.

If you want to make vegan buttermilk, you’ll need:

1 tbsp acid, like lemon jucie, lime juice or vinegar
1 cup plant-based milk (thicker versions like oat or flax milk work best)

When you want something dairy-free, it’s really simple to make a buttermilk stand-in. Add 1 tablespoon of acid per 1 cup of milk called in the recipe, and allow milk to sit and curdle for about 5 minutes. Then proceed with the recipe. You can use this trick with regular milk, too.

Thank you so much, Jerelle! Your new cookbook is awesome.

P.S. More recipes, including chocolate banana bread and chocolate pavlova with berries.

(Reprinted with permission from Black Girl Baking by Jerrelle Guy, Page Street Publishing Co. 2018. Photo credit: Jerrelle Guy. This series is edited by Stella Blackmon.)

  1. Danielle Cummings says...

    My husband made this for my first birthday as a vegan, and it was one of the best chocolate cakes I’ve ever had in my pre- or post-vegan lives! Moist, rich, fluffy, and delicious. Thank you for posting this recipe–it will certainly become a birthday tradition!

  2. Sinds says...

    I just had to comment to say that after this post I bought the Black Girl Baking cookbook, which arrived on my doorstep yesterday. To my immense surprise my healthy eating husband (who has what I like to call carb-phobia) spent a good 10 minutes flipping through the book and YELLING out recipes with joy and wonder of a 5 year old on Christmas (“PAVLOVA POPS! SWEET POTATO PIE WITH HAZELNUT CRUST! UNICORN ICE CREAM SANDWICHES!”). And he kept praising the pictures (“THE PHOTOGRAPHY!”). It was so cute and I’m so excited to try them out this weekend!

  3. Chris V says...

    Made this with my kids today…they inhaled it. Sooo delicious. Thanks for a great recipe!

  4. Kata says...

    The recipe says it makes one 9-inch layer cake, but indicates to get two 9-inch pans out. Is this recipe meant to be used for two layers (but thinner)?

  5. Lisa says...

    For the tin of coconut milk, how big is it? In the U.K. two sizes are available, a small and regular sized one. Just want to check which is the correct size

  6. Julie says...

    How many ounces of the coconut cream do we need?

    • Julie says...

      Found it! And made this today, was sooooo good! The frosting is unbelievable!

  7. alisha says...

    This looks delicious! Definitely going to try it

    Alisha x

  8. Sinds says...

    This looks PHENOMENAL, as does the rest of the Black Girl Baking cookbook. Just ordered. So excited!

  9. Omg, this looks insane! What a perfect way to cure a rainy Thursday!

  10. Lena says...

    Hi is the full fat coconut cream the same as full fat coconut milk (just the cream from the top of the coconut milk can described that is usually used for making vegan whipped cream) or a different product?

    • june2 says...

      They’re the same.

  11. Mary says...

    Perfect timing! I’m hosting a vegetarian-vegan luncheon at work and promised to make vegan cupcakes. This is going to be great!

  12. Nathalie says...

    Thanks for including vegan options more and more, I used to always skip your recipes posts. As someone said, the animals and the environment will be relieved!

    • Emma says...

      Amen!

  13. Katie says...

    I always use a little vinegar and either coconut or almond milk in place of buttermilk (usually when I am making biscuits) and am very pleased with the results. It’s a great substitution!

  14. Lizzie says...

    Vegan friendly- you guys are just awesome!

  15. Linda says...

    I happened to have all the cake ingredients, couldn’t stop thinking “chocolate cake!”, and this is now baking in my oven. It smells DELiCIOUS. 5 minutes left! :D

    • Mak says...

      I love the progression of this comment so much

  16. Sasha says...

    Yum!! I’m having trouble with that leave coconut milk in fridge over night bit. That means I can’t have cake until tomorrow ? I’m not known for this kind of will power.

  17. Gillian F. says...

    Thank you for featuring a non dairy dessert! As someone with a pretty new dairy allergy, it’s hard to find tasty foods that are safe to eat, and it’s even harder to find mainstream blogs that feature them!
    – From the girl who so so misses big slices of fluffy chocolate cake <3

  18. Marie Cares says...

    Thank you so much for including a vegan(ized) recipe! The environment and the animals thank you : )

  19. Nina says...

    Looks delicious but I don’t like cake especially fluffy cake, the denser the better – I really just like brownies.

  20. Diana says...

    Thanks a lot for including a vegan version!! ;)

  21. Florencia says...

    YES for vegan options!

  22. This looks so delicious — only if I hadn’t given myself a dessert moratorium for three months! Would love to try the recipe once I can actually eat. Yum!

  23. Pat says...

    You don’t say what temperature the oven is for baking the cake. ?????

    • Stella Blackmon says...

      Hi, Pat. It’s 350F :)

  24. Juliette says...

    I almost didn’t click on this one even though it looks delicious, because I can’t have dairy – thanks for including the vegan option!

  25. Madeline says...

    For those of us observing Passover and for whom viewing yummy baked goods is currently a small torture, I highly recommend Tori Avey’s Chocolate Crackle Cake. It has a similar decadent chocolatey vibe, but made with almond flour (also a great gluten-free option). Easy enough for a novice baker like myself, and delicious enough to be truly impressive.

    • Agree, I saw this post and almost burst into tears. I have a King Arthur Flour Flourless (ironic, right?) chocolate cake in the oven right now.

  26. Anna says...

    I love that there is a comment about how to veganise this recipe, thank you for being inclusive! x

  27. janine says...

    As someone who is severely lactose intolerant, I appreciate the dairy-free option! YUM.

  28. Kathryn Chavez says...

    Does the coconut milk make the icing taste overly cocunutty? I think I will make this, this weekend and find out!

    • Carrie says...

      To me, coconut milk has a barely detectable coconut flavor

    • Kathryn Chavez says...

      Update: made the cake and it is freaking awesome!! I am not a cake person, more a brownies maybe cookies person. It was so yummy and I shared it with friends and family so we all agree that it is a must make again cake!!

  29. This looks amazing, and I’m sure it tastes just as amazing.

    I’m adding it to my husband’s “to bake” list. He’s the patient one who actually follows a recipe and gets excellent results. :)

  30. rita says...

    vegan chocolate cake?! THANK YOU!

  31. K says...

    2 cups white whole wheat flour – That means this qualifies as a healthy dessert, right? :)

    • Joanna Goddard says...

      absolutely :)

    • PTP says...

      Plus, did you see all the berries? It is obviously a superfood ?

  32. This looks so delicious. I love to bake, it’s so fun and I like knowing my desserts don’t have fillers and extra preservatives. This is up next! xAllie

  33. Chandra says...

    This looks great. Definitely gonna make the vegan recipe this weekend. My vegan boyfriend is not into desserts and I’ve got to work on changing that pronto. Thanks!

  34. Claire says...

    This looks amazing! My one question is why so many chocolate-based desserts include coffee? As a non-coffee enthusiast, could I exclude the coffee and still get delicious results?

    • Kate says...

      Everything I’ve read says that the coffee just helps to bring out the chocolate flavor – I don’t think I’ve ever been able to taste the coffee in any chocolate dessert I’ve made, and most of them call for it! I wouldn’t worry about any flavor coming through except for the important one – chocolate :)

    • L says...

      Coffee brings out the chocolate flavor, so many recipes include it to get a richer chocolate flavor. If you only use a little, you don’t taste the coffee but you get more chocolate taste than if you didn’t include the coffee. If you don’t like coffee you should be okay to sub water, although I would recommend trying it with a tiny bit of coffee (maybe 1/2 cup coffee and the other 1/2 water) because it won’t taste like coffee with all that chocolate included.

    • Claire says...

      Thanks for the notes about the coffee!

  35. Tess Williams says...

    This looks and sounds amazing and I have all of the ingredients in my kitchen already….. uh oh, sounds like its midweek cake time.

  36. Rebecca says...

    This looks great! But I’m confused about the instructions for the vegan version. Is something missing? Are you supposed to use almond milk?

    • Stella Blackmon says...

      Hi Rebecca! To make the recipe vegan, you’ll need to use non-dairy buttermilk that you can make. It’s made with a thick plant-based milk and an acid. Instructions below! Hope this helps!

      “If you want to make vegan buttermilk, you’ll need:

      1 tbsp acid, like lemon jucie, lime juice or vinegar
      1 cup plant-based milk (thicker versions like oat or flax milk work best)

      When you want something dairy-free, it’s really simple to make a buttermilk stand-in. Add 1 tablespoon of acid per 1 cup of milk called in the recipe, and allow milk to sit and curdle for about 5 minutes. Then proceed with the recipe. You can use this trick with regular milk, too.”

      Thank you!! Stella