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.
Hot Chocolate 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 c ¾ . granulated sugar
- 1 c ¾ . all-purpose flour
- 2 tsp ½ . 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.