So Yummy Is This Double Deep Chocolate Hanukkah Layer Cake

Pray Tell me what is there not to love about this cake .. it is chocolate it has the most incredible frosting and it is easy to make well that is me hooked so that is why I had to share it on to you guys too

It just has to be made that is for sure …


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Here below is an excerpt and a list of the ingredients you will need from the website



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




  1. Cake:
    • 3/4 cup vegetable oil plus more for greasing pans
    • 3/4 cup natural unsweetened cocoa powder (not Dutch-process) plus more for dusting pans
    • 1 cup water
    • 3/4 cup well-stirred canned unsweetened coconut milk
    • 3 large eggs, warmed in shell in warm water 5 minutes
    • 1 1/2 teaspoons pure vanilla extract
    • 2 cups all-purpose flour
    • 1 3/4 cups sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
  1. Ganache frosting:
    • 1 1/2 cups well-stirred canned unsweetened coconut milk
    • 24 ounces (4 cups) semisweet chocolate chips (see Cooks’ Notes)
    • 2 teaspoons instant espresso powder
    • 1 1/2 tablespoons light corn syrup
    • 1 teaspoon pure vanilla extract
    • Special equipment: 2 (9-inch) round cake pans (2 inches deep); parchment paper






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