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Moist Chocolate Cake with Rich Chocolate Buttercream Adorned in white hearts
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The Only Chocolate Cake You Need

Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: cake, chocolate cake, homemade cake
Servings: 10

Equipment

  • 1 mixer with paddle attachment
  • 1 bowl

Ingredients

  • spray extra virgin olive oil or avocado oil
  • 1 1/2 cup all purpose einkorn flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/3 cup Dutch processed cocoa
  • 1/2 tsp. pink himalayan salt
  • 3 egg whites
  • 3/4 cup organic cane sugar
  • 1/4 cup butter melted
  • 1/2 cup Greek yogurt
  • 1/4 cup whole milk
  • 1 1/2 tsp vanilla bean paste or vanilla extract
  • 1/4 cup brewed hot coffee

Instructions

  • Preheat the oven to 350f. Line the cake pan with parchment paper and spray extra virgin olive oil or avocado oil
    In a bowl add 1 1/2 cup all purpose einkorn flour, 1 1/2 tsp. baking powder, 1/4 tsp. baking soda, 1/3 cup Dutch processed cocoa, 1/2 tsp. pink himalayan salt. 1 1/2 cup all purpose einkorn flour
    In another bowl, add in 3 egg whites.  Whisk together about 1 minute until the egg whites turn foamy.
    Add in the 3/4 cup organic cane sugar  and whisk another 30 seconds.
    Add in 1/4 cup butter melted, 1/2 cup Greek yogurt, 1/4 cup whole milk, 1 1/2 tsp vanilla bean paste, 1/4 cup brewed hot coffee.   . Whisk together about 1 minute until combined.
    Slowly add the dry mixture into the wet mixture. Add it in 1/3's until combined- but do not over beat.
    Pour into the prepared cake pan.
    Bake 25-30 minutes until a toothpick comes out of the center clean. Start checking 5 minutes early because oven temperature vary.