Not Your Grandmother’s Chocolate Cake
Prep Time 1 hr
Cook Time 35 min
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 teaspoons instant espresso powder
- ½ teaspoon salt
- ½ cup plain yogurt
- 1 cup Jilbert Dairy milk
- 1 cup boiling water
- 2 eggs
- 1 tablespoon vanilla extract
- 8 ounces (1 1/3 cups) semi-sweet chocolate chips
- 1 cup unsalted butter, softened
- 6 to 7 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk
- To make cake, heat oven to 350°F. Place 2 pieces parchment paper one on top of the other. Using 9-inch round cake pan as guide trace circle on parchment with pencil. Cut out circle, creating 2 parchment paper circles. Grease 2 (9-inch cake pans); place 1 parchment paper circle in bottom of each. Set aside.
- In large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, espresso powder and salt. Add all remaining cake ingredients; whisk until batter is relatively smooth. Divide batter between prepared pans; smooth top of batter. Bake for 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pans to baking rack. Cool completely; remove parchment paper.
- To make frosting, place water in bottom pan of double boiler. Cook over high heat until water boils; reduce heat to medium. Add chocolate chips to top of double boiler; stir until chocolate chips are melted. Remove top of double boiler to baking rack; let cool. In large mixer bowl beat butter until creamy. Continue beating, adding powdered sugar 1 cup at a time, until fully combined (mixture will be texture of small peas). Continue beating, adding vanilla and enough milk to make light and fluffy mixture. Add cooled melted chocolate chips; continue beating 2 minute.
- To assemble cake, place one cake layer, flat side up, on serving plate. Spread about 1/3 frosting on top of cake; add second cake layer, flat side up, on top of frosting. Frost top and sides with remaining frosting.
Recipe and image provided by Half & Half magazine.