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!