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
Ingredients
- 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
Instructions
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Preheat oven to 350 F. Grease and flour two 9-inch round cake pans; set aside.
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In a small bowl, whisk together cocoa powder and hot chocolate; set aside.
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In a medium bowl, whisk together sugar, flour, baking soda, and salt; set aside.
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Add milk, butter, and yogurt. Beat until well-combined.
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Stir in vanilla extract until incorporated.
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Add hot chocolate mixture, and stir to combine.
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Add flour mixture, and stir in until just combined.
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Divide batter evenly between prepared pans.
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Bake for 25-35 minutes, or until wooden toothpick inserted in center comes out clean.
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Cool in pans for 10 minutes.
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Remove cakes from pans and cool on wire rack until room temperature.
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The cake is now ready to frost and assemble.
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