“An adaptation of my very favourite chocolate cake recipe, this is moist, light, and incredibly delicious. This is my current working version of the recipe, after some extensive experimentation.”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
2 layers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, liqueur, coconut milk, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
  5. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired. I used cream cheese frosting with a little coconut milk.

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