I'm a firm believer in the old saying "If it ain't broke, don't fix it" and this definitely goes for recipes. I'm always happy to share our recipes - most of us are using some variation of someone else's recipe anyway.
We get told a lot that our chocolate cake is the best cake people have ever tasted. What people don't know is that our chocolate cake is vegan, dairy free, egg free and super easy to make.
You don't have to wait for a special occasion to try it out - whip up your own version at home. Thanks to Chelsea Winter's variation of an old Depression Cake recipe.
Chelsea Winter's Crazy Italian Chocolate Cake Recipe
I make 2 x 8" or 4 x 6" cakes)
3 cups standard flour (or gluten-free flour mix without raising agent)
2.5 cups caster sugar
1 cup dark cocoa
2.5 tsp baking soda
1 tsp salt
2/3 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp pure vanilla essence
3 cups cooled coffee
Mix all the dry ingredients in a large stand mixer, then add in the wet ingredients and combine for 60 seconds.
Pour into prepared tins and bake for 45 minutes or until springy when touched and a skewer comes out clean (reduce to 30 mins and check for 6" pans).
You can ice this one with whatever you like. Most of our cakes are white chocolate ganache, but you could make chocolate ganache or buttercream. Try it with lemon curd and white chocolate ganache - yum!