Moist Devil’s Food Chocolate Cake

Got to warn you. This cake is moderately healthy, but I couldn’t risk making any big changes with the recipe to make it healthier because I made it for my brother’s birthday party and he wanted it to be perfect. He has no trust in my healthy baking skills! The only reason I decided to share it was because it was so delicious and moist and chocolaty and I would feel guilty keeping this recipe from you.

One slice of this cake is enough to satisfy an extreme chocolate lover. My brother, who loves chocolate, gave a thumbs up to this cake, of course, just before asking for another serving.

The healthy chocolate frosting on top paired up so well with the cake, and the kids didn’t even suspect that it was healthy. They just gobbled it all and licked their plates clean. I think it was also partially because they had been running around for 2 hours and were screaming like little devils (hehe, did you get the joke?) so in the end, when they were all seated and ready for the food to come, they were starving.

• Servings: 16
• Time: 1 hr (Prep 25 mins)
• Difficulty: Easy
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Moist, chocolaty, one slice of this cake is enough to satisfy your most extreme chocolate lover. And be ready to serve seconds, because, with good cake, there will always be seconds.

Ingredients:
1  3/4 (220 g) cups all-purpose flour
2/3 cup cane sugar (I haven’t tried it, but I think applesauce would work too, but maybe lower the oil to 1/4 cup and add the applesauce with the wet ingredients)
3/4 cup (65 g) cocoa powder
1 tsp. baking powder
2 tsp. baking soda
1 cup buttermilk (to make your own, mix 2 tbsp. vinegar with almost 1 cup of milk. Let rest for 5 minutes before using)
1/2 cup coconut oil, melted (or canola oil)
2 large eggs
1 tsp. vanilla extract
1 cup (240 ml) hot water, or freshly brewed coffee
1 Healthy Chocolate Frosting

Instructions:

1. Preheat oven to 175 °C (350 °F). Butter and flour a 9-inch springform pan, with sides at least 2 inches tall.
2. In a medium bowl, sift together the flour, cane sugar, cocoa powder, baking powder, and baking soda.
3. In a large bowl, such as a KitchenAid stand mixer with the flat beater, beat the buttermilk, coconut oil, eggs, and vanilla extract together. Slowly add in the dry ingredients, mixing slowly until just combined. Mix in the hot water or coffee. The mixture will be very liquid.
4. Pour the batter in the prepared pan and bake for 25 to 30 minutes. I suggest putting parchment paper or something else on a lower rack below the cake while it’s baking so if any batter drips from the pan it will be easier to clean.
5. Let the cake cool for 5 minutes in the pan before removing and placing on a metal rack to fully cool down. Cut the cake in half horizontally to make two layers. Take a third of the frosting and cover the top of the first layer. Place the second layer over top and frost the sides of the cake with 1/2 of the remaining frosting. Lastly, use the rest of the frosting to finish covering the top. Enjoy!
6. The can be stored in the fridge for a few days, just make sure to take the cake out 30 minutes prior serving to soften the frosting.

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