Updated: Jul 10
I have been making this chocolate cake for years now. It seriously is my all time favorite cake! The original recipe came from Ina Garten but I've modified it so it's dairy free, Allan has a terrible dairy allergy, trust me you wont miss the buttermilk one bit.
I named this cake after my daughter Diana. Our sweet girl will be 1 year old on July 8th! How has the time gone by so quickly? I had a home birth, yes, Diana was born at home in our living room. Like I tell all my doula clients one of the best things you can do during early labor is distract yourself by baking a cake in celebration of your little one's birthday. Getting to eat it afterword is pretty great too! I made this cake while I was in labor with Diana. Yep, contractions every 6-5 minutes and I'm in the kitchen sifting flower and melting chocolate. Hey, my whole birth team got a well-deserved slice of cake after Diana was born!
Want to check out my home birth story? I got you covered, My Home Birth Story. Or, want some more tips on how to distract yourself during early labor? I got you, 7 Thing You Should be Doing in Early Labor.
Ingredients for the cake:
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup almond milk
1 tablespoon white vinegar
1/2 cup coconut oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Ingredients for the chocolate ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup almond milk
Preheat the oven to 350 degrees F. Grease a 13 by 9 inch cake pan with coconut oil and line with parchment paper.
Sift the flour, sugar, coco powder, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the almond milk, white vinegar, coconut oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a cake tester comes out clean.
Let the cake cool slightly while you make the ganache.
Simply, melt the chocolate chips and almond milk together in a small sauce pan. Stir constantly you don't want it to burn. Poor this over the cake and let it run all over! Slice a piece right away or wait for the ganache to set if you have the will power.
I sure hope you give this cake a try because it's seriously delicious! I want you to think of me as your virtual doula! Drop me a line here if you have any questions. Or if you want to stay in the loop and never miss another blog post, just click here. Come on you know you want to!