BEST Decadent Chocolate Cake

ByAnna + Liz Published Updated
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The best decadent chocolate cake doesn’t need frosting! This easy recipe is dairy-free, vegan, and can be made gluten-free with one swap. With a rich chocolate flavor and melt-in-your-mouth texture, it’s topped with chocolate ganache and pink icing—perfect for any special occasion.

A slice of chocolate cake with pink icing drizzled on top served on a white plate.

The High Cost of Cakes…

Has anyone walked into a bakery lately and seen the prices of cakes? Am I the only one who is shocked to see the average cost is between $28.00 and $45.00 (and more) for a cake?  Yikes! 

Well, I can tell you, you don’t need to be a professional baker or an artisan to whip up a cake.  Anyone can make this decadent chocolate cake in minutes and for a fraction of the cost.   

 

A chocolate Bundt cake with pink icing on top. And a slice served on a white plate.

Best Decadent Chocolate Cake

Best decadent chocolate cake is one of our most popular recipes, and you’ll understand why!  It’s very moist, not too sweet, and loaded with chocolate throughout. Plus, this chocolate cake is topped with a layer of chocolate ganache, and drizzled with pink icing for some dazzling color. 

Best of all, this cake will melt in your mouth with every bite.  What could be better? 😉 If you enjoy delicious cake recipes, then you’ll love our Bakery-Style Lemon Raspberry Cake. Loaded with fresh raspberries and paired with a lemon curd filling.  It’s so yummy!

A slice of cake on wax paper with a fork cut into the slice. by 2sistersrecipes.com

Reasons To Make This Chocolate Cake…

  • It’s an easy recipe, and it’s made in ONE mixing bowl.
  • It is cost-effective. And, very affordable compared to bakery prices!
  • The batter is poured into a prepared bundt cake pan, and it’s baked for 45 to 50 minutes. 
  • One of the ingredients is soft, Silken Tofu.  Tofu is a great source of protein, minerals, and omega-3 fatty acids; plus it’s even low in fat and calories.  🙂
  • The Ganache is made with 2 ingredients. You can use a coconut creamer or an almond milk creamer.
  • The texture is moist and light as a feather!

Here Are The Ingredients You Will Need: 

A photo of all the ingredients for the cake.by 2sistersrecipes.com

How To Make It

  1. Preheat the oven.
  2. Grease and flour your Bundt cake pan.
  3. Make the cake batter. Pour it into the prepared cake pan.
  4. Bake the cake according to the directions in our recipe card.
  5. Cool, then make the chocolate ganache.
Best Decadent Chocolate Cake by 2sistersrecipes.com
Best Decadent Chocolate Cake by 2sistersrecipes.com

Baking Note & Tips for Success:

  • First, do not overbeat the cake batter.   
  • I used one drop of pink-colored food gel from Wilton Gel Food Pastel Colors.  And NO, this is not a sponsored post –  though I wish it was!  You can certainly use a second drop for a brighter pink color.
  • Allow the cake to cool completely before flipping out of the pan.  Then add the ganache and icing on top.
  • For easy cleanup, place the cake onto a sheet of parchment paper before frosting.  Then after you frost the cake, you may transfer the cake onto a cake plate or serving platter. 
  • This recipe calls for only 3/4 cup silken tofu, so you will have plenty of tofu leftover for another recipe. 
  • It’s best to buy Silken Tofu, the “soft” tofu.  Do Not buy the one that says “firm” on the package, it is a solid block and will not work with this recipe.  Silken and soft tofu has a creamy feel and very soft texture that lends it to puddings, custards, and pie fillings.  And, it’s perfect for our cake.
  • This cake will stay fresh for up to 3 days, and longer if kept in your refrigerator… if it lasts that long!
  • Finally, if you prefer, you can serve this cake without any frosting, ganache, or icing.  It’s decadent all by itself.  If you want, you can sprinkle some powdered sugar on top – I won’t mind.

 

How to Make the Chocolate Ganache?

  1. In a double boiler, melt chocolate chips, stirring until they are melted.  Slowly stir in some dairy-free heavy cream and do it in small amounts, while stirring frequently until completely incorporated. Remove from heat, and keep stirring.  Then allow it to cool down a little.
  2. Or, you can heat the cream first, then toss in the chips and whisk until the chocolate completely melts. 
  3. Then frost the top of the cake with chocolate ganache.

  OK then…. what are you waiting for?  LET’S GET BAKING!!

More “Dairy-Free” Desserts… try these!

More Decadent Chocolate Desserts

Hey friends!  If you try our best decadent chocolate cake, let us know and leave a comment with a star rating!  Sharing your insights and experiences will not only help our readers, but they will help us too! 

Yield: 12 servings

BEST Decadent Chocolate Cake

Best Decadent Chocolate Cake by 2sistersrecipes.com
The Best Decadent Chocolate Cake has a deep chocolate flavor, and melts-in-your-mouth with every bite is outstanding! Plus, it's dairy-free! 
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 cups (228g) Cake Flour ( or GF flour)
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1+1/2 cups (301g) sugar
  • 3/4 cup (180g) vegetable or canola oil
  • 1 tsp. vanilla extract
  • 1 cup (240g) of water
  • 2 tsp. instant coffee (instant espresso)
  • 3/4 cup (186g) Silken Tofu
  • 1/2 cup (122g) Almond Milk
  • cooking spray oil

OPTIONAL: For Chocolate Ganache:

  • 3/4 cup (120g) semi-sweet chocolate chips
  • 3 Tbsp. heavy cream

OPTIONAL: For Pink Icing:

  • 1 cup (112g) powdered sugar
  • 2 tsp. Almond milk
  • 1 drop pink gel food color ( Wilton Gel Food Pastel Colors)

Instructions

  1. Preheat oven to 325 degrees.
  2. Grease generously with cooking spray or with butter, and dust with flour or cocoa a 9-inch fluted Bundt pan. Make sure you grease every nook and corner before dusting with flour. Set Bundt pan aside.
  3. In ONE large mixing bowl, using a fork, mix together all the dry ingredients, flour, salt, baking powder, baking soda, cocoa powder, and sugar. Set it aside.
  4. In a measuring cup, mix one cup of water with 2 teaspoons of instant espresso coffee. Or you can use one cup of brewed coffee, but it must be cooled.
  5. Then pour in the oil and cup of coffee into the dry mixture. With an electric hand mixer, beat on medium to high speed for about 1 minute.
  6. Add Tofu and vanilla extract and beat for about 2 minutes until you have a smooth texture.
  7. Pour in Almond milk and beat on low speed for 1 minute.
  8. Then transfer the cake batter into the prepared Bundt pan.
  9. BAKE on the rack in the middle of the oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool completely before removing the cake from the pan, at least one to two hours. Remove cake and transfer onto a sheet of wax or parchment paper before adding on the ganache and icing.
  11. Top with a layer of chocolate ganache, then drizzle with pink icing on top.

How to Make the Chocolate Ganache:

  1. In a double boiler, melt chocolate chips, stirring until they are melted. Slowly stir in the heavy cream and do it in small amounts, and stir frequently until completely incorporated. Remove from heat, keep stirring and allow it to cool down a little.
  2. Or you can heat up the heavy cream first, then toss in the chips and whisk until the chocolate completely melts. 
  3. Then frost the top of the cake with chocolate ganache.

Option: Make the Pink Icing:

  1. In a small bowl, add 1 cup of powdered sugar. Stir in the almond milk and one drop of pink coloring gel. Stir until smooth. Drizzle over the chocolate ganache as much or as little as you desire. Serve cake at room temperature or you can chill the cake and serve it chilled.
  2. Store any leftover cake on the counter for up to 2 days, or covered in the refrigerator, up to 4 days.
  3. Yields 12 servings

Nutrition Information:

Yield:

12 servings

Serving Size:

1 slice
Amount Per Serving: Calories: 327Total Fat: 17ggCarbohydrates: 44.6gFiber: 2.6gProtein: 3.4g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

© 2 sisters recipes
Cuisine: American / Category: Dairy Free Desserts
A slice of chocolate cake with pink icing drizzled on top served on a white plate.

Happy Baking!  🙂

Thanks for stopping by!

xo Anna and Liz

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10 Comments

    1. That’s awesome! I need to make that too! Great idea Sherry, thanks for sharing. 🙂

      Reply

    1. Thank you Abbe! 🙂 Same here! But the tofu is truly a gem in this cake! Enjoy the recipe…..

      Reply

  3. Oh my, that looks so good! How interesting to read that there is silkin tofu in the cake. Now I am so interested to try this! I love the pink drizzle of frosting – so festive for Valentine’s day! Hope you have a sweet day this Friday 🙂

    Reply

    1. Same to you Susan! You always say the nicest things about my recipes! Have a lovely day!
      xo Anna

      Reply

  4. Ooh, boy, this looks so moist and rich!! This would be the perfect Valentine’s Day dessert for our family!!!

    Reply

    1. Thank you Liz! It’s so fantastic, I hope you will get to make this one! Enjoy!!

      Reply

  5. This looks fabulous! Sadly, for health reasons I’ve given up sugar and gluten so have to find alternatives for occasional treats!

    Reply

    1. I hear you Sandra and totally understand. I hope I can come up with some of those treats that will be healthier! 🙂 Thanks for stopping by!
      xo

      Reply