Chocolate Cake Extreme

• Vegetarian

• Refrigerated

  • 1 1/2 cups Almond milk

• Condiments

  • 1/4 cup Hershey's chocolate syrup, such as

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 heaping tsp Baking powder
  • 1 tsp Baking soda
  • 1 cups Chocolate chips, mini
  • 1 cup Cocoa powder, dark
  • 1 cup Granulated sugar
  • 3 cups Powdered sugar
  • 1 pinch Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 1/2 cup Butter
  • 3 tbsp Milk

Found on laurenslatest.com

Description

Directions

• Preheat oven to 350 degrees. Line 3 6-inch round cake pans with parchment paper. Spray with non stick cooking spray and set aside.
• In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
• Pour evenly into prepared pans and bake 15 minutes or until toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to cooling rack. Cool completely.
• After cakes are cooled, make a batch of chocolate frosting.
• Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until fluffy and smooth, 20-30 seconds. {Be sure to whip it well, scrape the sides well and use room temperature butter.}
• To assemble, stack baked cakes one on top of the other, filling with frosting. Using remaining frosting, cover the entire outside and top of the cake.
• Drizzle chocolate syrup down the sides of the cake and top with mini chocolate chips.

Nutrition