The other day I realized that I hadn’t posted a recipe for a good, basic chocolate layer cake on here. In fact, I don’t remember the last time that I posted any layer cake on here.
There’s one reason for that, and it’s the same reason that I don’t post more cupcakes on here – I’m a terrible decorator. Seriously. Making things look pretty is not something that comes easily to me.
But I love layer cakes (and cupcakes), so I needed to change that. That way I could share cakes like this Hot Chocolate Cake. This chocolate cake is moist and has a deep, rich chocolate flavor. It’s a delicious, super-chocolaty cake, and with a little buttercream on top, it’s hard to beat this cake.
- 1 c. unsweetened cocoa powder
- 1 c. hot chocolate (I use 1 cup of hot water mixed with 1.25 oz. of hot chocolate powder)
- 1 ¾ c. granulated sugar
- 1 ¾ c. all-purpose flour
- 2 ½ tsp. baking soda
- 1 tsp. kosher salt
- 2 large eggs
- 3/4 c. whole milk
- 1/2 c. butter, melted
- 1/4 c. Greek yogurt or sour cream (not fat-free)
- 2 tsp. vanilla extract
- Preheat oven to 350 F. Grease and flour two 9-inch round cake pans; set aside.
- In a small bowl, whisk together cocoa powder and hot chocolate; set aside.
- In a medium bowl, whisk together sugar, flour, baking soda, and salt; set aside.
- With an electric mixer (either hand or stand), beat eggs for 1 minute.
- Add milk, butter, and yogurt. Beat until well-combined.
- Stir in vanilla extract until incorporated.
- Add hot chocolate mixture, and stir to combine.
- Add flour mixture, and stir in until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25-35 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes.
- Remove cakes from pans and cool on wire rack until room temperature.
- The cake is now ready to frost and assemble.