This Is The Best Cake Recipe For Valentine’s Day, Or Any Day. It is moist and not too sweet. You can bake it in one pan and finish with a quick chocolate glaze or sprinkle of cocoa. The cake mixes dark chocolate chips and cocoa for strong chocolate taste. The steps are easy and clear.
Table of Contents
Why make this recipe
This chocolate cake is rich, simple, and fast to make. It feels special for Valentine’s Day but works for any day you want a treat. It uses common ingredients and gives deep chocolate flavor. If you like warm baked goods, you may also enjoy Amish apple fritter bread for another sweet option.
How to make Lollipop Cake
Make sure your ingredients are at room temperature. Preheat the oven and prepare the pan first. Follow steps in order and mix gently so the cake stays tender.
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment.
- Melt dark chocolate chips with unsalted butter over low heat or in short bursts in the microwave. Stir smooth and cool slightly.
- Whisk eggs with coconut sugar until mixed. Add vanilla extract.
- Stir in the melted chocolate mixture.
- Sift flour, cocoa powder, baking powder, and pink salt. Fold into wet mix in small parts.
- Add coconut milk and a splash of apple cider vinegar for slight tang. Mix until smooth.
- Pour batter into the pan and bake 28–35 minutes until a toothpick comes out clean.
- Cool 15 minutes in pan, then move to a rack to cool fully.
Ingredients :
- bosc pears
- red wine
- cinnamon
- cloves
- eggs
- coconut milk
- apple cider vinegar
- pink salt
- unsalted butter
- coconut sugar
- dark chocolate chips
- vanilla extract
- cocoa powder
- flour
- baking powder
- spiced wine
Directions :
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan.
- Melt dark chocolate chips with unsalted butter until smooth. Let cool a bit.
- In a bowl, whisk eggs and coconut sugar until mixed. Add vanilla extract.
- Stir melted chocolate into the egg mix.
- In another bowl, mix flour, cocoa powder, baking powder, and pink salt.
- Add dry mix to wet mix in parts. Pour in coconut milk and a splash of apple cider vinegar. Fold gently.
- Pour batter into pan and bake 28–35 minutes. Test with toothpick.
- Cool 15 minutes in pan, then turn out to cool on a rack.
- If you want, make a glaze with dark chocolate and a little coconut milk and spread on top.
Best Chocolate Cake
A rich and moist chocolate cake that’s perfect for Valentine’s Day or any occasion.
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 2 eggs
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp pink salt
- 1/2 cup coconut milk
- 1 tbsp apple cider vinegar
- 1/2 tsp cinnamon
- 1/4 tsp cloves
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round pan.
- Melt dark chocolate chips with unsalted butter until smooth, then let cool slightly.
- In a bowl, whisk eggs and coconut sugar until well mixed. Add vanilla extract.
- Stir the melted chocolate mixture into the egg mix.
- In another bowl, mix flour, cocoa powder, baking powder, and pink salt.
- Gradually add dry mixture to wet mix, folding gently. Pour in coconut milk and apple cider vinegar, then mix until smooth.
- Pour batter into the prepared pan and bake for 28–35 minutes, or until a toothpick comes out clean.
- Cool for 15 minutes in the pan before transferring to a rack to cool completely.
Notes
For an extra indulgent treat, top with a chocolate glaze made from dark chocolate and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
How to serve Lollipop Cake
Serve slices with a dollop of coconut milk whipped cream or a few warm bosc pear slices poached in spiced wine, cinnamon, and cloves. For a party, serve after a small savory plate like crispy garlic butter air fryer shrimp to balance sweet and savory.
How to store Lollipop Cake
- At room temperature: Cover the cake with a cake dome or plastic wrap for 1–2 days.
- In the fridge: Store in an airtight container for up to 5 days.
- To freeze: Wrap slices tightly and freeze up to 2 months. Thaw in the fridge or at room temperature before serving.
Tips to make Lollipop Cake
- Use room temperature eggs and coconut milk for better mixing.
- Do not overmix the batter; fold to keep the cake light.
- Check the cake 5 minutes before the lower time to avoid overbaking.
- For a nutty crunch, add chopped toasted nuts on top or on the side. For a fun snack board, add small sides like crispy pizza chips when serving at a casual gathering.
Variations
- Pear-chocolate version: Poach bosc pears in red wine with cinnamon and cloves. Slice pears and place on top of cooled cake.
- Dairy-free: Use coconut milk and dairy-free butter.
- Extra rich: Add more dark chocolate chips to the batter or make a thicker chocolate ganache.
FAQs
Q: Can I use regular sugar instead of coconut sugar? A: Yes. Use the same amount of regular sugar.
Q: Can I make this cake gluten-free? A: Yes. Replace flour with a 1-to-1 gluten-free baking flour and check texture.
Q: How do I know when the cake is done? A: A toothpick in the center should come out with a few moist crumbs, not wet batter.
Q: Can I make cupcakes with this batter? A: Yes. Bake cupcakes for 18–22 minutes at the same temperature.
Conclusion
This cake is simple, moist, and full of chocolate. It works for a quiet night, a party, or Valentine’s Day. Follow the steps, store it right, and try the small variations to make it yours.
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