This makes a basic chocolate cake, similar to what you’d find from a box (which is wonderful) and easily frosted for cupcakes or a layered cake. I added chocolate because I like my chocolate desserts extra chocolatey. I listed it as optional because they were excellent without as well. That said, the whole situation is easily dairy free if you use dark chocolate and the coconut milk in the ganache.

Samin says this make two 8” cakes and I got 20 cupcakes with the tins 2/3 full. The whole recipe can easily be halved and cooked in one 8x8 or 9x9 round or square pan.

You’re seeing them shown with pink frosting because it was a certain three year olds’ birthday and my daughter loves pink ;) but I would forever suggest the chocolate glaze below.

Recipe from Salt, Fat, Acid, Heat by Samin Nosrat.