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.
•If you want to keep the cake completely dairy-free, use chocolate chips that are labeled dairy-free, such as Chocolate Dream or Sunspire. You can find them in natural foods stores and in the health foods section of some supermarkets; Trader Joes also sells their own brand of dairy-free chocolate chips.
•If by chance the chocolate frosting chills for too long and becomes too thick to work with, melt it again over a pan of barely simmering water, then chill for less time.
•Cake layers improve in flavor if made ahead. Keep chilled between layers of parchment and tightly wrapped in plastic wrap, 1 day, or freeze 1 week. Frost while layers are still cold, or thaw slightly if frozen.
•Frosted cake can be made 1 day ahead and kept covered and chilled. Bring to room temperature before serving.
•Leftovers keepif you are lucky enough to have anycovered and chilled, for several days.
Recipe notes
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No mixer necessary.
