How to Make Dandelion Chocolate Cake

 

Dandelion Chocolate Cake

How to Make Dandelion Chocolate Cake 

Here's a recipe for a delicious dandelion chocolate cake:

Ingredients:

2 cups of all-purpose flour

1 cup of granulated sugar

3/4 cup of unsweetened cocoa powder

2 teaspoons of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt

1/2 cup of vegetable oil

2 large eggs

1 cup of buttermilk

1 cup of strong brewed dandelion root tea

1 teaspoon of vanilla extract

For the frosting:

1/2 cup of unsalted butter, softened

2 cups of powdered sugar

1/2 cup of unsweetened cocoa powder

1/4 cup of strong brewed dandelion root tea

1 teaspoon of vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and set aside.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In another mixing bowl, beat the vegetable oil and eggs until smooth. Add the buttermilk, dandelion root tea, and vanilla extract, and mix until well combined.

Slowly add the wet ingredients to the dry ingredients, mixing until the batter is smooth.

Divide the batter evenly between the two prepared cake pans.

Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely.

To make the frosting, beat the butter until light and fluffy. Add the powdered sugar, cocoa powder, dandelion root tea, and vanilla extract. Beat until smooth and creamy.

Once the cakes have cooled, spread the frosting on top of one cake layer. Place the other cake layer on top and frost the top and sides of the cake.

Serve and enjoy your delicious dandelion chocolate cake!