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–+ servings
Dairy Free Kitchen

Dairy Free Chocolate Fudge Layer Cake

This rich chocolate cake offers a smooth, indulgent dessert experience. It is a beautiful choice for celebrations and everyday treats.
Dairy Free Chocolate Fudge Layer Cake
Prep Time 30 minutes
Cook Time 39 minutes
Total Time 1 hour 9 minutes
Servings 12 slices
Calories 620 kcal
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Equipment

  • two 9-inch round cake pans
  • wire racks
  • electric mixer
  • double boiler

Ingredients

For the Chocolate Cake
  • 2 cups All-Purpose Flour
  • 1 3/4 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Fine Salt
  • 2 Large Eggs
  • 1 cup Unsweetened Soy Milk
  • 1/2 cup Neutral Oil
  • 2 tsp Pure Vanilla Extract
  • 1 cup Hot Brewed Coffee
For the Fudge Frosting
  • 16 oz Dairy Free Semisweet Chocolate, Chopped
  • 1 1/2 cups Full-Fat Coconut Cream
  • 2 tbsp Dairy Free Butter
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Salt

Instructions

  1. Heat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and lightly coat the sides with neutral oil.
  2. Whisk the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk the eggs, soy milk, neutral oil, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and whisk just until combined. Gradually stir in the hot coffee until the thin, glossy batter is evenly mixed.
  4. Divide the batter between the prepared pans. Bake for 29 to 34 minutes, until the centers spring back lightly and a toothpick inserted into each cake comes out with a few moist crumbs.
  5. Cool the cakes in their pans for 15 minutes, then turn them onto wire racks. Remove the parchment and let the layers cool completely before frosting.
  6. Place the chopped dairy free chocolate, coconut cream, dairy free butter, vanilla extract, and salt in a heatproof bowl. Warm over a pan of barely simmering water, stirring until smooth, then refrigerate for 45 to 60 minutes until thick and spreadable.
  7. Beat the chilled fudge frosting for 30 seconds to lighten it slightly. Spread frosting between the cake layers and over the top and sides, then let the finished cake stand for 20 minutes before slicing.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 73gProtein: 8gFat: 32g
Course Dessert
Cuisine American
Keyword chocolate cake, dairy free, fudge frosting, layer cake

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