Last week I made this delicious chocolate cake for my boyfriends birthday, and it was AMAZING. If you don’t love and I mean love chocolate, this cake isn’t the one for you.
Not only was this cake easy to make, it was SO moist. I hate when cakes are dry. This one held its moisture for 4 days without getting even a tad on the dry side. If you don’t want a tall cake, keep it at two layers. I made three layers and it looked marvelous.
For the chocolate cake:
- 3 cups flour
- 3 cups sugar
- 1 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder (we use DeLallo) **I did not use any in mine
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons sea salt
- 4 large eggs
- 1 1/2 cups plain Greek yogurt (we use Chobani whole milk yogurt)
- 2 cups water
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
For the frosting:
- 1 1/2 cups butter, softened
- 8 ounces cream cheese, softened
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon vanilla extract
- a pinch of salt
- 7 cups powdered sugar
- 1/4 cup heavy cream
- 3-4 cups of chocolate chips
INSTRUCTIONS
- Cake: Preheat the oven to 350 degrees. Grease three 9-inch round cake pans. Whisk the dry ingredients together. Add the wet ingredients and mix until just combined. Divide evenly between the three cake pans. Bake for 35 minutes or until the cakes are set. Let the cakes cool for a while.
- Frosting: Cream the ingredients (except chocolate chips) until smooth.
- Assembly: Stack the cakes up, frosting between each layer, around the outside, and on top. Chill for 30 minutes.
- Chocolate Chipping: Cover the cake with chocolate chips wherever desired. *My chocolate chips ended up melting beforehand and I instead added some thin mint Girl Scout cookies crumbled on top and some full thin mint cookies displayed in a circle on top, which turned out delicious too.
Happy Baking!
Katie Langland 