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Active Time
40 minutes
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Total Time
3 1/2 hours (includes cooling)
A supermoist chocolate cake encased between layers of rich chocolate frosting is at once both a decadent treat and one of life's simple pleasures. And "simple" is an important descriptor here. Because it's an oil-based cake—like carrot cake—it doesn't involve equipment any more complicated than a whisk and a bowl.
Two stealth ingredients make this dessert different: unsweetened coconut milk and instant espresso powder. The former is amazing in its ability to add richness to the cake and stand in for cream in the ganache without overwhelming the dessert with coconut flavor. Espresso powder in the frosting magically highlights the depth of the chocolate.
Because this cake happens to be dairy-free, it's perfect for Hanukkah, and a godsend for anyone dealing with lactose intolerance. But the cake is so incredibly delicious, no one will notice the lack of cream and butter. They'll be too busy asking for seconds and thirds.
Ingredients
Makes 10 to 12 servings
Cake:
Ganache frosting:
Special Equipment
Bake cake layers:
Step 1
Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
Step 2
Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
Step 3
Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
Step 4
Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
Step 5
Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
Make frosting:
Step 6
Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
Step 7
Remove bowl from pan and whisk in corn syrup and vanilla.
Step 8
Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
Assemble cake:
Step 9
Spread frosting generously between cake layers and over top and sides.
•If you want to keep the cake completely dairy-free, use chocolate chips that are labeled dairy-free, such as Chocolate Dream or Sunspire. You can find them in natural foods stores and in the health foods section of some supermarkets; Trader Joes also sells their own brand of dairy-free chocolate chips.
•If by chance the chocolate frosting chills for too long and becomes too thick to work with, melt it again over a pan of barely simmering water, then chill for less time.
•Cake layers improve in flavor if made ahead. Keep chilled between layers of parchment and tightly wrapped in plastic wrap, 1 day, or freeze 1 week. Frost while layers are still cold, or thaw slightly if frozen.
•Frosted cake can be made 1 day ahead and kept covered and chilled. Bring to room temperature before serving.
•Leftovers keepif you are lucky enough to have anycovered and chilled, for several days.
How would you rate Double-Deep-Chocolate Hanukkah Layer Cake?
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Reviews (10)
Back to TopI had left over coconut milk and just needed to use it so it didn't go to waste. This recipe was perfect! I can only give a review for the cake and not the frosting because I didn't have enough coconut milk. The cake was so deliciously moist and flavorful. You don't really taste the coconut which I guess is good for those who don't like coconut. It was also super easy to make. Made it with my 3 and 5 years old and they absolutely loved it. This is definitely going to be my go-to recipe for chocolate cake.
Bewitched3513
Baltimore, MD
3/4/2019
OMG ! My good friend made this for my birthday as I’m off all dairy right now. THIS CAKE IS AMAZING !!! It is now my Best Chocolate Cake Ever.
duebaci
Atlanta, Ga
7/8/2018
So frustrating! Just chilled the Ganache as instructed and now its hard as a rock, I have to remelt and frost and I am out of time!
martinsheila6157
Portland, OR
1/9/2018
This cake is fantastic. I follow the recipe almost exactly as written, except I use instant coffee instead of espresso - it always comes out perfect. It's important to use a high-quality coconut milk in the ganache, but the quality of the coconut milk in the cake doesn't matter as much in my opinion.
MichelleVl
Waterloo, ON, Canada
7/2/2017
I made this cake for a baby shower and it really exceeded my expectations given that I've never tried baking dairy-free before. Great flavor, great crumb. I baked it in a bundt pan (added about 13 minutes to the baking time). I made a caramel glaze using 1/4 cup non-dairy vanilla creamer, 1/4 cup sugar, 1/14 cup brown sugar and 1 T. dairy-free margarine.
Anonymous
Portland, OR
2/20/2017
I am always on the lookout for good chocolate parve desserts - this is perfect. Moist, chocolately, a big hit with adults and kids, and you would never know there's no dairy. Plus it's really easy. The layers freeze well and the frosting keeps in the fridge no problem. You don't really taste the coconut (for me that's a plus). Didn't have espresso powder so made the frosting with instant decaf cofffee and it was delish. Have already made this twice and will definitely make again soon!
pattygoldman
NYC
2/23/2015
I have made this cake several times and it is a keeper. I am not in need of a dairy free cake but I made it because I was curious how coconut milk would sub for butter. The cake was moist without being oily. The icing was creamy. Pretty good cake but a three stick of butter icing is always fab (I live by Julia Child's theory that there is never too much butter).
foodie63
Toronto, Ontario Canada
2/4/2015
I was excited to make this for my birthday, since it is dairy free. But the cake was just ok, kind of dry. And the frosting turned out more like sandbox mud than a ganache. I think it could be tweaked a little to produce a richer, more moist cake, and the frosting definitely needs work.
AMBEAR
Texas
1/10/2015
I have made this a few times because it is dairy free but also delicious!!!
jdtorosian
8/22/2014
I just had this recipe at a friend's house and am very excited to make it. The cake stayed moist and creamy and the ganache was decadent. She substituted mint extract (1/2 tsp instead of 1 tsp) in the ganache for a mint chocolate kick that was perfect in the recipe.
chocchipmom
Potomac, MD
11/10/2013
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