Ina Garten’s Chocolate Cake – “Regular” vs. Dairy-Free
My birthday is this week, and in celebration, I am making cake! This is the BEST chocolate cake, and that says a lot, coming from a former die-hard yellow/white cake person. This particular recipe is from the Barefoot Contessa, Ina Garten. The recipe I am using was posted on another blog and is adapted from Ina’s recipe. In addition to this cake, I will be making both chocolate and vanilla buttercream frosting, with the former found along with the link to the chocolate cake recipe and the latter I will type out for you and also put it under the Recipe Catalog page. Now, the recipe for the vanilla frosting is not mine, but I cannot seem to find the website I got it from.
Vanilla Buttercream Frosting:
Ingredients:
- 1 cup (224 g) unsalted butter, room temperature
- 4 cups (460 g) powdered sugar
- 1 1/2 tsp vanilla extract
- 2-3 tsp (30-45 mL) water or milk
- pinch or two of salt
Instructions:
- Add butter to large mixer bowl and beat until smooth
- Carefully pour in about half of the powdered sugar and mix until smooth and well combined
- Add the rest of the powdered sugar, the vanilla extract and 1-2 tbsp or water or milk and the salt to the frosting and mix until well combined. Add more water or milk as needed to get the right consistency
- Spread the frosting onto your confection
*You can make the frosting ahead of time, and it will last 3-5 days if covered and refrigerated. Store in an air-tight container and let the frosting come to room temperature before spreading it.
The Video: Regular vs. Dairy-Free Chocolate Cake and Frosting:
The twist I am putting on this classic recipe is that I am making a dairy-free and “regular” version of it. Please, check out my latest video below to see how they compare! And, please, subscribe to my YouTube channel and hit the like button!
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