Thrilled Foodie’s Chocolate Cake (Edit recipe)

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I have convinced all of the chocolate cake haters in my family to LOVE IT with this recipe! Perfectly moist and not too rich, it's the perfect balance of sweet in every bite!

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

19

Serves: 20

Ingredients

Chocolate Cake

2 cups All Purpose Flour
2 cups Cane Sugar
0.75 cup Cocoa Powder
2 tsp Baking Powder
1 tsp Sea Salt
1 cup Milk
0.5 cup Avocado Oil
2 whole Egg
2 tsp Pure Vanilla Extract, (optional** add in 1 tsp orange extract!)
1 cup "Cinnamon Roll" Faux Joe Coffee Alternative (Loose Leaf) - Sip Herbals, (prepared)

Chocolate Cream Cheese Frosting

8 oz Cream Cheese, Full Fat
0.5 cup Butter, Salted
4.5 - 5 cups Powdered Sugar
0.333 cup Cocoa Powder
2 Tbsp Milk
2 tsp Pure Vanilla Extract
1 Milk Chocolate Bar, (Dubai chocolate to be specific!)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350ºF.
Prepare two 9 inch cake pans--line with parchment paper and spray with avocado oil.
In a medium bowl, combine all dry ingredients(flour, sugar, cocoa powder, baking powder, salt). Toss with a fork to combine all ingredients evenly.
In another mixing bowl, combine milk, oil, eggs, vanilla.
Slowly whisk in wet ingredients to dry ingredients. Combine evenly, but do not over mix.
Then add in your 1 cup of Hot Sip Herbals Cinnamon Roll drink(see notes*)
Divide batter evenly between your two pans.
Bake for 30-35 minutes(until a toothpick or fork comes out clean in the middle).
Allow to cool for a few minutes on the counter, before flipping each cake carefully onto a cooling wrack to cool completely.
While cake is baking, beat the cream cheese and butter together in a mixing bowl.
Slowly add in powdered sugar and cocoa powder. Beating until smooth and combined.
Add in milk and vanilla and cream until smooth.
You can frost this cake however you like. If you have the time you can cut each cake into two so that your cake will have four layers, or you can keep the two cakes as is and stack them evenly. Placing a layer of frosting in the middle of the cakes, and then on all of the outside.
This last step is optional, but I added pieces of Dubai chocolate in the centre and on top for an extra umph and it turned out delicious!
Serve fresh and with some vanilla ice cream if you have it on hand.
Enjoy!

Notes

**If you do not have the Sip herbals drink you can substitute with hot coffee or boiling water. This will change the taste of the cake however. If you are wanting the same results that I get when making this cake, you will want to use the Sip Herbals Cinnamon Roll coffee alternative.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	422
Fat:	13 g
Carbohydrates:	69 g
Protein:	5 g
Cholesterol:	14 g
Sodium:	216 mg
Fiber:	6 g
Sugars:	47 g
Sugar Alcohol:	0 g
Calculated per serving.