Why You’ll Love This Decadent Treat
This Chocolate Cake paired with a refreshing Ice-Cold Frappe is a match made in dessert heaven! The rich, moist cake bursting with chocolate flavor makes for a fantastic dessert for any occasion. When you complement it with a chilled, blended frappe, it transforms your dessert experience into something special. You’ll find comfort in every bite and sip, making this combo perfect for gatherings, birthdays, or simply a sweet treat to enjoy at home.
Crafting the Perfect Chocolate Cake and Frappe
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups ice
- 1 cup brewed coffee (cooled)
- 1/2 cup milk (for frappe)
- 1/4 cup chocolate syrup
- Whipped cream (for topping)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in the boiling water (the batter will be thin).
- Pour the batter into the prepared pans and bake for 30-35 minutes.
- Let the cakes cool before removing them from the pans.
- For the frappe, blend the ice, coffee, milk, and chocolate syrup until smooth.
- Serve the baked chocolate cake with a refreshing ice-cold frappe topped with whipped cream.
Serving Your Delicious Creation
Present your chocolate cake on a beautiful platter and drizzle some chocolate syrup over the top for that extra touch. Serve it alongside the iced frappe in chilled glasses. Add a dollop of whipped cream on top of the frappe for a lovely visual appeal. Enjoy it during an afternoon get-together or as a delightful dessert after dinner.
Storing Leftovers for Later Enjoyment
If you happen to have any cake left, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. The prepped frappe is best consumed immediately, but you can blend the ingredients again as needed.
Helpful Tips for the Best Results
- Use room temperature ingredients for better mixing and a smoother batter.
- Let your cake cool completely before frosting to prevent melting.
- For an extra chocolate kick, add chocolate chips into the batter.
- Experiment with different flavored syrups for the frappe if you want a different twist!
Delicious Variations to Consider
Add a layer of chocolate ganache between the cakes for added richness. Or, if you want a mocha flavor, try adding a tablespoon of instant coffee granules to the cake batter for an extra coffee boost. You can also switch up the frappe by using flavored syrups like caramel or vanilla.
Nutritional Information
This delightful dessert has approximately:
- Calories: 450 per slice
- Protein: 6g
- Carbohydrates: 65g
- Total Fat: 21g
Enjoy the sweetness while keeping portion sizes in mind!
Family-Friendly Serving Suggestions
This Chocolate Cake and Ice-Cold Frappe is perfect for family gatherings, birthdays, or casual weekend treats. Pair it with fresh fruit or ice cream for a fun dessert bar where everyone can customize their plate!
Perfect Pairing Ideas
Enjoy this cake and frappe combo with fresh strawberries or raspberries. A scoop of vanilla ice cream also pairs perfectly for those who love mixing textures and flavors!
Frequently Asked Questions
Can I make the cake in advance?
Absolutely! You can bake the cake a day ahead and store it wrapped tightly at room temperature.
What can I use instead of eggs?
You can use applesauce or a flaxseed mixture as a substitute for eggs if you want a vegan option.
How can I make the frappe dairy-free?
You can easily make the frappe dairy-free by using almond milk or coconut milk instead of regular milk.
Chocolate Cake with Ice-Cold Frappe
Ingredients
For the Chocolate Cake
- 1.75 cups all-purpose flour
- 2 cups sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water The batter will be thin.
For the Frappe
- 2 cups ice
- 1 cup brewed coffee (cooled)
- 0.5 cups milk (for frappe)
- 0.25 cups chocolate syrup
- to taste Whipped cream (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
Baking the Cake
- Pour the batter into the prepared pans and bake for 30-35 minutes.
- Let the cakes cool before removing them from the pans.
Making the Frappe
- Blend the ice, coffee, milk, and chocolate syrup until smooth.
Serving
- Serve the baked chocolate cake with a refreshing ice-cold frappe topped with whipped cream.
