A few things I love about this best chocolate cake recipe:
This recipe uses no butter. So no setting it out, softening it, melting it, etc. Also easy to make the cake dairy-free if neededSpeaking of dairy-free, the milk needed in the recipe can be regular milk, any nut milk, rice milk, etc. I made it with rice milk for school one time to keep it dairy and nut freeThe amount of flour is quite low in this recipe, in relative termsThe cake itself is not very sweet since it’s meant to be frosted so you can adjust the level of sweetness to your preferenceI have make this cake in a single tier and double tier – all works really wellReplacing the flour with gluten free flour from Bob’s red mill works well tooDue to no butter in the cake recipe, it stays really well refrigerated and needs very little thawing time when you take it out
So as you can see, really very versatile and a truly no-fuss recipe. A few other chocolate cake recipes I have tried with great luck over the past years:
Chocolate olive oil cakeMicrowave chocolate cake (no oven needed)Steamed chocolate cake (no oven needed)Pressure cooker cake (no oven needed)
Original recipe is from Pinch of Yum
