Festive Holiday Chocolate Cake
A rich and velvety chocolate cake with a delightful hint of coconut, soaked in sweetened condensed milk, perfect for holiday gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use a scale for best accuracy.
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder Essential for rich chocolate flavor.
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Substitutable with flax eggs for vegan option.
- 1 cup whole milk Almond or coconut milk can be used for a dairy-free version.
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Enhances the chocolate flavor.
- 1 cup shredded coconut Using unsweetened coconut balances sweetness.
Topping
- 1 can sweetened condensed milk Generously pour over the cake layers.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine all dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add wet ingredients: eggs, milk, vegetable oil, and vanilla extract. Mix until just combined.
- Carefully add the boiling water into the batter and mix until smooth.
- Fold in the shredded coconut.
- Divide the batter evenly between prepared pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks.
Assembly
- Once cooled, poke holes in the top of each cake layer and pour sweetened condensed milk over each one.
- Frost with your favorite chocolate frosting and decorate as desired.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen by wrapping layers separately before thawing overnight in the refrigerator.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 65gProtein: 6gFat: 20gSaturated Fat: 5gSodium: 320mgFiber: 2gSugar: 40g
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