Light and dark chocolate cake like a feather

CHARLOTTE, NC – Time to hit the kitchen with our good friend Jill Dahan. You have chosen a great day to join us which we are baking – Deep Dark Feather Light Chocolate Cake! “This decadent chocolate cake tastes like the best chocolate cake you’ve ever eaten, but it’s got a wholesome twist by using body-loving avocado oil and natural unsweetened cocoa,” says Dahan. . Using oil instead of butter gives this cake a fluffy texture and fluffiness! Get a head start on this cake and measure all the dry ingredients into a ziplock bag and store them in the cupboard, so all you have to do is add the wet ingredients and bake! It really is a bowl. Here is what you need:

Light and dark chocolate cake like a feather

Makes 2-5 inch cakes or 6 muffins or a dozen mini muffins

3/4 cup plus 2 tablespoons (110 g) organic all-purpose flour (spoon and leveled)

1/4 cup plus 2 tablespoons (31 g) natural unsweetened cocoa powder

1/4 cup plus 3 tablespoons (160 g) organic cane sugar

1/2 teaspoon baking powder

1/4 cup (60 mL) avocado oil (or canola oil or melted coconut oil)

1 large responsibly laid egg, at room temperature

1 teaspoon pure vanilla extract

3 1/2 oz (100 ml) milk and 1/2 oz (15 ml) labne and 1/2 tbsp lemon squeezer or 4 oz (1/2 cup) (125 ml) buttermilk, to ambient temperature

1 cup (240 ml) freshly brewed strong hot coffee

1/2 cup plus 2 tablespoons (145 g) unsalted butter, softened at room temperature

1 1/2 cups (150 g) organic icing sugar

1/4 cup plus 2 tablespoons (33 g) unsweetened cocoa powder (natural)

1/2 teaspoon pure vanilla extract

Preheat the oven to 350F convection. Prepare 2 5-inch pans with butter and sprinkle with flour. Mix eggs, oil, vanilla and milk mixture or buttermilk until combined. In another bowl, mix the flour, sugar, cocoa, soda, powder and salt. Add flour mixture to egg mixture and stir in coffee until just combined. Pour evenly between the 2 pans and bake on the center rack for 23-25 ​​minutes until a toothpick comes out just clean. Leave to cool in the molds for 5 minutes then invert onto parchment paper to cool. With electric mixers, beat the butter for a few minutes then add the rest of the buttercream ingredients and beat until smooth. Place one cake on a serving plate and spread a little less than half of the frosting on top, then cover with the other cake and spread the remaining frosting on top and sides if desired. Serve at room temperature for best flavor and texture.

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