Ingredients
1½ cups all-purpose flour
1½ tsp baking powder
1½ tbsp cocoa powder
½ cup non-dairy milk
2 tsp pure vanilla extract
3 large eggs
1 cup granulated sugar
¼ cup cornstarch
¼ tsp salt
1 cup semi-sweet chocolate chunks
¾ cup non-dairy milk (for glaze)
2 tbsp oil (e.g., coconut or vegetable oil)
Instructions
Sift flour, baking powder, and cocoa powder into a mixing bowl
In a separate bowl, whisk non-dairy milk and pure vanilla extract untilsmooth
Gradually fold dry ingredients into the wet using a rubber spatulastopping when just combined
Grease a 9-inch springform pan and pour half the batter to form firstround layer
Bake first layer at 350°F (180°C) for 25 minutes
Let first layer cool completely before slicing
Repeat batter mixing and baking steps for the second cake layer
Place first cooled layer on a plate, poke even holes using a skewer
Pour half the custard filling into the poked holes
Slice the second cake layer into half and place on top of first layer
Add remaining custard over both layers
Heat chocolate chunks in a saucepan with non-dairy milk until melted, stir in oil to make a smooth glaze
Drizzle glaze over the entire cake
Chill cake for 2 hours before serving
Notes
Substitute all-purpose flour with gluten-free flour blend for dietary needs
Custard and glaze require non-dairy milk to ensure texture and halal compliance
Let cake layers cool completely before assembling to prevent sagging
Chill cake to allow layers to set properly
- Prep Time: 30
- Cook Time: 60
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg