Chocolate Doom Cake and Frosting Recipe
This is by far the most delicious chocolate cake I have ever made, and I’ve decided to share how I made it with my friends!
The cake recipe is vegan, so in order to make the entire cake vegan friendly, you can just substitute the chocolate buttercream frosting for the vegan buttercream frosting recipe found at the bottom of this note.
FOR THE CAKE!
Now, this recipe tends to make small cakes so if you want a thicker cake, double the ingredients.
Vegan chocolate cake tends to have more chocolate punch to it since it isn’t masked by a lot of ingredients that most non-vegan recipes have. If you take a closer look at this one, you’ll notice that the cocoa powder is actually the largest flavorful ingredient besides the soy milk and the sugar. This lets it spread through the cake without a lot of other flavors mixing in.
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup of canola oil (vegetable works too, but canola is healthier!)
1 teaspoon vanilla extract
1/2 teaspoon of almond extract, chocolate extract or more vanilla extract*
1 cup all purpose flour
1/3 cocoa powder
3/4 teaspoon of baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt**
* almond extract will give the cake more tang, as it has a cherry flavor to it. Chocolate extract will, obviously, make it more chocolatey. I usually just add in more vanilla since it’s what I have handy in the house.
** I never actually add this amount to my recipes. Just take a salt shaker and put two or three shakes into the mix.
1.) Preheat oven to 350 F and grease and flour pans. Set aside for later.
2.) Whisk together soy milk and vinegar, and set aside a few minutes to curdle. (WARNING! This part will be stinky!! I suggest you do this part in a well ventilated room! Or else your whole house will smell like spoiled milk!)
3.) Add sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.
4.) Add flour, cocoa powder, baking soda, baking powder, and salt into the mix. Beat until no large lumps remain, although a few small lumps is okay. (About smaller then a pencil eraser is fine.)
5.) Pour into pans and bake 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
6.) When done baking, put pans onto wire rack to cool. When the cakes are cool enough to touch in the pans, gently take them out of pans, and transfer to the wire rack to continue cooling. Once the cakes are nice and cooled off, they’re ready to be iced!
FOR THE ICING!
This is seriously the best chocolate icing I have ever had. It’s creamy, delicious, and super chocolatey. It really makes the cake! Just be careful not to have a lot of it since there’s a lot of sugar; if a child or small adult wants to lick the spoon, make sure to give them small amounts or they’ll be up until next Tuesday!
3/4 cups of butter*
3 and 1/3 cup of confectioners sugar
3/4 cup of cocoa powder
1/4 teaspoon of vanilla extract
1/4 cup and 2 tablespoons of milk
*This recipe MUST use butter! Margarine will not work, and will not be as tastey!
1.) Take out butter, and let it soften. It’s a good idea to take out the butter you will need while you’re making the cake, and set it out for a bit.
2.) Once butter is softened, beat until creamy and soft.
3.) Add confectioner’s sugar and vanilla extract, and continue to beat until creamy once more.
4.) Add milk and cocoa powder and beat into mixture until it’s creamy again. Ta-dah! You’ve made chocolate buttercream frosting!
Liberally frost the cake with the chocolate icing, and you now have a Chocolate Doom Cake! For more coma-inducing chocolate, take a Hershey’s milk chocolate bar, and grate over the finished cake. Be creative if you want even more chocolate! Drizzle chocolate syrup on top, mix chocolate chips into the cake mix, or put chocolate pudding in the middle. Cakes are what you make them, so have fun!
Alternative Vegan Buttercream Frosting Recipe
This recipe may a little thick, but it’s tastey! A good vegan frosting without having to worry if it has real butter in it or not. To make it chocolate, add 1/4 cup of cocoa, and continue to add to taste. A little bit of cocoa can go a LONG way in many recipes.
1/2 cup of nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (like EarthBalance or something similar)
3 1/2 cups confectioner’s sugar
1 1/2 teaspoon vanilla extract
1/4 cup plain soy milk or creamer
1.) Beat the shortening and margarine together until well combined and fluffy.
2.) Add sugar and beat for another three minutes.
3.) Add vanilla extract and soy milk, and beat for another 5-7 minutes until fluffy.
And now you have vegan frosting to go on your vegan cake! You may now enjoy a healthy and guilt-free dessert that you made yourself. ;)
I hope everyone likes this recipe. I know a lot of people like my baking so I’m going to try and share how I create things a little bit more. Except my Cream Cheese Frosting; I’m takin’ that recipe to my grave!
