With Valentine’s Day quickly approaching I thought I would share the most decadent chocolate cake recipe. Over the years I have shared several chocolate cake/chocolate cupcakes recipes with you. What can I say, I really like chocolate cake, and so does my mother-in-law, so each year I have a great excuse to come up with another more chocolatey cake for her birthday. Pretty great, right?
This cake will elicit “oooo’s” and “aaahhhh’s” and “oh baby’s” from the eater. Which rank right up there as the best compliments ever.
I can’t believe I have been holding out on you. My mother-in-law’s birthday is in July. JULY guys! Like seven whole months ago. I promise to never keep a recipe like this a secret for seven whole months ever again. Think of all the chocolate layer cake you could have been eating.
Please consider this a special valentine from me to you.
A truly decadent chocolate cake with a light and fluffy whipped frosting.
In the past I have used coffee or espresso when making chocolate desserts. The coffee brings out the chocolate flavor. Making it so rich. If coffee isn’t your thing you could use water.
The whipped frosting is so light. I am a picky frosting person. Usually when I eat cake I end up scraping off half of the frosting but not with this cake. It is so light and airy and perfectly chocolatey without being overly sweet. It tastes wonderful off a spoon *ahem* I can imagine it would.
CHOCOLATE LAYER CAKE WITH WHIPPED CHOCOLATE FROSTING
1-1/2 cups flour
1-1/2 cups sugar
1 cup unsweetened dark cocoa powder (I used Hershey’s Special Dark)
1-1/2 teaspoon baking power
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs, room temperature
3/4 cup buttermilk
1/4 cup plain greek yogurt
1/2 cup canola oil
1 tablespoon vanilla
3/4 cup strong brewed hot coffee
For the whipped frosting
1-1/2 cups butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla
4 tablespoons heavy cream
For the cake:
1. Preheat oven to 350 degrees F, Grease 2-8 inch round cake pans
2. In medium bowl whisk together flour, sugar, cocoa powder, baking powder and soda, and salt
3. In a mixing bowl beat eggs, buttermilk, yogurt, oil, and vanilla on medium low speed until smooth
4. Turn mixer down to low and slowly add dry ingredients and mix until no clumps remain. Add hot coffee and combine.
5. Batter will be thin, pour into prepare pans and bake 20-25 minutes or until the middle isn’t wiggly
6. Allow to cool 5 minutes, run knife around edges, and flip cakes onto cooling rack. Cover with tea towel and cool completely before frosting
For the Frosting:
1. In mixing bowl beat the butter and powdered sugar together on medium high until the butter is light and fluffy, about 5 minutes
2. Turn mixer off and add the cocoa powder and vanilla and beat on medium speed, scrapping down the sides as needed another 2 minutes or until completely combined
3. Add heavy cream 1 tablespoon at a time and whip on medium high for 5 minutes or until light and fluffy
1. On a plate or cake stand place 1 layer with flat side up
2. Using offset spatula or large butter knife spread the top with thick layer of frosting
3. Top with second layer, rounded side up, spread frosting in a very thin layer on top and sides
4. Refrigerate for 30 minutes to harden the thin frosting layer
5. Remove from fridge and spread the remaining frosting over the top and sides in a thicker layer