happy fourth of july! i may not be american but i can still celebrate by eating this double chocolate cake. i feel like growing up on the border of niagara falls, canada & niagara falls, new york entitles me to celebrate both canadian & american holiday's. this cake is the first thing i made in my brand new pistachio kitchen aid. i think she did well! i also just learned that my original kitchen aid that has just been replaced was purchased in 1986.. wait a minute, that's older then i am. anyways, i hope your independence day is filled with family, friends & most importantly delicious food. let's get baking!
for the cake
- 2 cups raw sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup dutch dark cocoa powder
- 2 eggs
- 1 cup almond milk (sub 1 cup greek yogurt)
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup boiling water
for the frosting
- 1 cup unsalted butter, room temperature
- 1/2 cup dutch dark cocoa powder
- 3 cups icing sugar, or to taste
- 1 teaspoon pure vanilla extract
- preheat oven to 350 degrees.
- in a mixing bowl add raw sugar, oil, vanilla, eggs and almond milk. mix until well combined.
- sift in cocoa powder, flour, salt and baking soda until just blended.
- gradually pour in boiling water with the mixer at low speed and mix until the batter becomes silky smooth.
- evenly separate batter into two greased & floured 9-inch round cake pans.
- bake at 350 degrees for 20-25 minutes.
- once the cake has completely cooled, make frosting.
- beat butter, cocoa powder, icing sugar and vanilla until light and fluffy. about 10 minutes.
- frost cake as desired & enjoy!