¾ cup unsweetened cocoa powder, plus more for pans
1 ½ cups flour
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup pareve non-dairy milk (like mocha mix, coffee rich or vanilla soy milk)
1 tablespoon white vinegar
¾ cup warm water
3 tablespoons neutral oil (safflower, canola or corn)
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Spray or grease two 8 inch round cake pans, and dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low speed until combined. Reduce speed to medium and add eggs, pareve milk, vinegar, water, oil and vanilla. Beat until smooth, about 3 minutes.
Divide batter between pans and bake until set about 35 minutes. Let cool for 15 minutes.
Frost with chocolate frosting. Spread 1 cup frosting on top of 1 layer. Top with remaining layer and frost top and sides of cake. ***Frosting tip: freeze cake for about 1 hour then remove cake from freezer and frost. This makes the cake easier to frost and prevents the crumbs from tearing away from the cake and mixing with the frosting.
3 cups confectioners’ sugar
3/4 cup unsweetened cocoa
1 stick margarine, softened
3 – 4 tablespoons pareve whipping cream
1 teaspoon vanilla
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with margarine and 1 tablespoon pareve whipping cream, beating until smooth. Add another cup of sugar and another tablespoon of pareve cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.