It’s been a long time. I admit it. I haven’t been on plan lately, and the holidays really got to me. After a month of whirlwind (non low carb, non gluten free) baking, I wrapped up my baddies with a super indulgent chocolate cake for my in-laws. I knew it would be the last carbage food I’d be making in awhile, and it got rave reviews. Naturally, I wanted to recreate it healthily. I then realized that I didn’t have a straight up chocolate cake recipe anywhere on the blog, so I went to work. The results? Amazing.
I started off the cakes and was pleasantly surprised as to how easily they came together. They rose perfectly and were nice and firm. They also popped right out of their pans. I cooled them outside in our enclosed patio since it’s freezing outside, and within 45 minutes, they were ready for icing.
The chocolate buttercream I made was absolutely to die for. It was a real doppelganger of the sugar-laden one I made less than a week ago. The addition of coffee powder (which is simply instant coffee crystals that have been pulsed into a powder in the food processor) really brings out the chocolate flavor in both the cake and buttercream. I think this will be my go-to chocolate frosting from now on. It’s the best I’ve ever made. Hands down.
The finished product turned out great. It wasn’t quite as pretty as the sugar and wheat-laden one; mainly because I couldn’t find my burst icing tip, so I had to use an old star tip that came out simply frightening. LOL. For example, this was the original:
Either way, I’d say it was darn close. Right? Right.
Look at how moist and decadent that cake looks. If you think it tasted any different, you’d be incredibly incorrect. Seriously, this cake was absolutely divine. My husband said it tasted just like the ‘real’ thing. I say it tastes better than the ‘real’ thing. It’s far more moist. Far more delicious.