Turkuaz Kitchen Chocolate Cake

Turkuaz Kitchen Chocolate Cake is made with rich cocoa, hot coffee, almond milk, coconut oil, and vegetable oil, plus eggs, sugar, vanilla, flour, baking powder, baking soda, and salt. This tasty chocolate cake recipe from Turkuaz Kitchen makes a delicious dessert. It takes about 1 hour and 15 minutes to prepare and can serve up to 12 people.

Turkuaz Kitchen Chocolate Cake Ingredients

• 3 Eggs
• 2 Cups Granulated Sugar (300g)
• 1/2 Cup Coconut Oil (120ml)
• 1/4 Cup Vegetable Oil (55ml)
• 1 Cup Almond Milk Or Milk (240ml)
• 3/4 Cup Cocoa (90g)
• 2 Tsp Baking Powder (12g)
• 1 Tsp Baking Soda (6g)
• 1 Tbsp Vanilla Extract
• 1 Pinch Of Salt (3g)
• 2 + 1/2 Cups Flour (310g)
• 1 Cup Hot Instant Coffee (240ml)

For The Ganache Frosting:

• 200g Heavy Whipping Cream
• 200g Semi-sweet Chocolate
• 150g Cream Cheese
• 1/2 Cup Powdered Sugar
• 1 Cup Whipped Cream

How To Make Turkuaz Kitchen Chocolate Cake

1. Preheat the oven: Preheat your oven to 350°F (175°C). Butter and flour three 8-inch (20 cm) cake pans.
2. Prepare dry ingredients: In a medium bowl, whisk together flour, cocoa, salt, baking powder, and baking soda until well combined.
3. Prepare wet ingredients: In a large bowl, add the eggs and sugar. Mix them using a stand or electric mixer. Then add the coconut oil, vegetable oil, vanilla, and milk, and whisk together.
4. Combine wet and dry ingredients: Add the wet ingredients to the flour mixture and mix until combined. Then add the hot coffee and mix to combine.
5. Pour and bake: Pour the cake batter into the prepared pans. Bake for about 35-40 minutes. Perform the “toothpick test” before removing from the oven. If the toothpick comes out clean, the cakes are done. Remove from the oven and let them cool completely.
6. Prepare the ganache frosting: Heat the heavy whipping cream in a saucepan or microwave, then add the chocolate. Let stand for 4-5 minutes, then stir well until smooth. Let it cool at room temperature. In a large bowl, whisk together the whipped cream, powdered sugar, and cream cheese until combined. Add the chocolate mixture and mix well. Refrigerate for about 1-3 hours.
7. Assemble the cake: Pipe the chocolate ganache frosting between each cake layer. Spread the frosting evenly over and around the cake with a spatula. Refrigerate for at least 3 hours before serving.

Note: In the recipe video, two different ganaches were used for styling. One has less chocolate to make the flowers look more beautiful. You can prepare this by reducing the amount of chocolate for the outer layer if desired.

Recipe Tips

• Room Temperature Ingredients: Let eggs, milk, and cream cheese warm up to room temperature before using. This helps them mix better.
• Mix Carefully: When you mix wet and dry ingredients, do it just until they are combined. Don’t overmix, or the cake will be heavy.
• Cool Cakes Fully: Let the cakes cool all the way before you put on the frosting. This stops the frosting from melting and sliding off.
• Chill the Frosting: Put the ganache in the fridge for 1-3 hours after making it. This makes it easier to spread and put between the cake layers.

How To Store Chocolate Cake

Refrigerate: Store the chocolate cake in an airtight container in the refrigerator for up to 5 days.

Freeze: Wrap the chocolate cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, let the cake sit in the refrigerator overnight before serving.

Chocolate Cake Nutrition Facts

Serving Size: 1 slice (based on 12 servings)

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 70mg
• Sodium: 300mg
• Total Carbohydrates: 55g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 6g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Dark Chocolate Cherry Cake
• Turkuaz Kitchen Ombre Citrus Cake
• Turkuaz Kitchen Blueberry Muffins
• Turkuaz Kitchen Peach Cobbler