Dark Chocolate Layer Cake
- 1/2 cup canola oil, plus more for the pans
- 1/4 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 2 teaspoons distilled white vinegar
- 3 cups whole wheat pastry flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1 cup bittersweet or semisweet chocolate chips
- 1/2 cup low-fat sour cream
Preheat the oven to 350°F.
Oil two 9-inch round cake pans, line the bottoms with parchment paper and oil the parchment.
In a large bowl, whisk together 2 cups water, oil, applesauce, vanilla and vinegar.
In a medium bowl, whisk together flour, sugars, cocoa, baking soda and salt.
Add flour mixture to oil mixture, whisking just until combined.
Pour batter evenly into the prepared pans and bake until cakes just bounce back when touched in the center and a toothpick inserted in the center comes out cleans, about 35 minutes. Set aside to let cool completely.
To make the frosting, melt chocolate in a small saucepan over medium-low heat, stirring frequently, until just smooth, 2 to 3 minutes.
Stir in sour cream.
Loosen edges of each cake with a knife.
Place 1 cake layer (top side up) on a large plate, discarding parchment paper.
Top with half of the frosting and then remaining cake and frosting (leave sides unfrosted).
Let sit for at least 1 hour to allow frosting to set and then serve.
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- 1/2 cup canola oil, plus more for the pans
- 1/4 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 2 teaspoons distilled white vinegar
- 3 cups whole wheat pastry flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1 cup bittersweet or semisweet chocolate chips
- 1/2 cup low-fat sour cream