Old-Fashioned Chocolate Cake
Servings 8 - 10
Equipment
- 9 x 13-inch Baking Dish
- Hand mixer
- Wire Cooling Rack
Ingredients
Chocolate Cake:
- 1 cup coconut oil melted, plus more for greasing
- 1½ cups flour
- 1½ cups granulated white sugar
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp fine salt pink Himalayan if you have it
- 1 cup hot brewed coffee
- 1 tbsp vanilla extract
- 2 large eggs well-beaten
- 1 cup of whole milk
- ½ cup mini semi-sweet chocolate chips
Frosting:
- ½ cup unsalted butter melted
- 2½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ⅓ cup milk warmed, plus more if needed
- 1 tbsp vanilla extract
Other:
- Chocolate shavings optional
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking dish with coconut oil.
- Make the cake by combining the flour, sugar, cocoa powder, baking soda, and fine salt in a large bowl.
- Whisk together the coconut oil, coffee, and vanilla in a separate bowl until well combined.
- Add the coconut mixture to the flour mixture, then add the well-beaten eggs and milk. Mix using a rubber spatula until combined; the batter will be thin.
- Pour the batter into the prepared baking dish.
- Evenly sprinkle the mini chocolate chips over the top.
- Bake the cake by placing the baking dish in the oven for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.
- Remove from the oven to cool on a wire cooling rack for 30-45 minutes.
- Make the frosting when the cake has cooled by beating the melted butter, powdered sugar, cocoa powder, warm milk, and vanilla in a large bowl with a hand mixer until creamy and smooth. Add more milk as needed until the frosting becomes thicker but still drizzly, about 1 minute. Taste and add more sugar if desired.
- Frost the cake by immediately spreading the frosting over the cake. Let the frosting set for 1 hour before topping with chocolate shavings, if desired. Slice and enjoy.
- Store covered at room temperature for up to five days.