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Billie Eilish's Chocolate Cake!!

This cake, based off of a cake that Billie Eilish posted on her Instagram story, is a vegan and easily gluten free fudgy and extremely chocolaty cake, with vegan chocolate American buttercream frosting, and decorated with chocolate curls and chocolate dipped strawberries.
Servings: 1 two layer cake

Ingredients

For the cake

  • 1 ¾ cups all-purpose flour (or gluten free all-purpose flour)
  • 1 ¼ cups sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¾ cup unsweetened cocoa powder
  • 1 cup non-dairy milk
  • 2 tbsp white or apple cider vinegar
  • ½ cup canola/vegetable oil
  • 1 tsp vanilla extract
  • 1 cup boiling water

For the frosting

  • 1 ½ cup vegan butter (very softened)
  • ½ cup cocoa powder
  • 2-2 ½ cups powdered sugar

For the chocolate dipped strawberries

  • ½ cup chocolate, melted
  • ~10 fresh strawberries

Instructions

For the cake

  • Preheat oven to 350°F, grease two 8 inch (or smaller) cake pans with oil/butter and line with circles of parchment paper.
  • Whisk together flour, baking soda, baking powder, and salt in a large bowl. Sift in cocoa powder.
  • Whisk together milk, vinegar, oil, and vanilla in a small bowl or jug. Boil water.
  • Add the wet ingredients to the dry, and mix in hot water quickly, without overmixing.
  • Pour into prepared pans, bake for 30-35 minutes or until a toothpick comes out mostly clean and dry.
  • Let cool completely before decorating.

For the frosting

  • Soften your butter by leaving it out for a few hours or microwaving for about 10 seconds. Place it into the bowl of a hand or stand mixer.
  • Whip butter for at least a minute, scraping down the sides of your bowl and repeating a few times to make sure it's fluffy. Add in cocoa powder and whip for about 2 minutes.
  • Add in 1 cup of the powdered sugar, and whip for 2 more minutes, making sure to scrape down sides. Repeat, and if you want to make the buttercream stiffer, add up to ½ cup more powdered sugar and repeat again.
  • Whip for 3-5 minutes when your desired amount of powdered sugar has been added, then quickly put into the fridge.

For the chocolate dipped strawberries

  • Line a baking sheet with parchment paper or silpat, melt chocolate.
  • Dip strawberries one at a time in the chocolate, place on mat, and refrigerate until completely hardened.

To assemble/decorate!!

  • Cut off the domes on the tops of your cakes with a cerated knife. Take your frosting out of the fridge if it's gotten too hard.
  • Make chocolate curls, by using a vegetable peeler to shave a bar of chocolate, and store in the fridge.
  • Put one cake layer down on a flat surface, on top of a little glob of frosting so that it doesn't slide while decorating.
  • Use a palate or regular knife to take about a ½ cup of frosting and spread it between layers. Repeat on the top of the cake, then spread even more frosting, but not a ton, on the sides of the cake. Smooth completely and try to get all the crumbs sealed with this thin layer.
  • Refrigerate or freeze until you can touch the frosting and your finger is dry.
  • Cover the cake with the rest of the frosting, smooth or make ruffles on the sides like Billie did (see photo in blogpost), refrigerate or freeze again.
  • Cover the top of the cake with chocolate curls, and place 3 strawberries on the top of the cake, in the same way as Billie (see photo again)(or decorate however you want) Put strawberries on the bottom of the cake as well.
  • Enjoy!!