Last weekend my youngest had his very first sleepover. This meant I had some extra time (lets be real, A LOT of extra time) for me to go through my recipes and see what I haven’t blogged about. I realized that I have never posted the recipe for the cake (the best chocolate cake ever to be exact) that helped me fall in love with baking!
This chocolate cake recipe was sent to me by my biggest baking fan when I first expressed an interest in baking. I’ve been hooked on baking ever since. After a few tweaks and tries I was able to create the very best chocolate cake ever! Trust me, this is a cake your whole world will beg you to bake again and again. Below is the recipe for the best chocolate cake ever along with my tips, tricks, and don’ts that I did.
- ¾ cup of butter
- 3 large eggs
- ½ cup of Greek yogurt
- 3 teaspoons of vanilla extract
- 2 cups of all-purpose flour
- 1 ½ cup of sugar
- ½ cup of dark brown sugar
- ¾ unsweetened cocoa powder
- 1 ½ teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 cups of semi-sweet chocolate chips
- 1 ½ cup of heavy cream
- Preheat oven to 350 degrees with the rack in the middle of the oven. Spray two 9-inch round cake pans with cooking spray.
- In a small saucepan over medium heat combine butter and 1 cup of water. Heat until butter melts.
- In a medium bowl whisk together eggs, yogurt, and vanilla.
- In a large bowl (either stand mixer or hand mixer) whisk together flour, sugar, brown sugar, cocoa, baking soda, baking powder, and salt.
- Add butter mixture. Mix on low until just combined.
- Add yogurt mixture. Mix on medium until well combined, scraping down the sides of the bowl as needed.
- Dividing evenly, pour cake batter into prepared cake pans.
- Bake cakes for 30-35 minutes.
- Cool for 25-30 minutes.
- Put chocolate chips into a medium bowl.
- In a small saucepan over medium heat, heat cream until hot.
- Pour heated cream over chocolate chips and let stand for one minute.
- Gently whisk until smooth.
- Divide ganache evenly into two bowls.
- Let cool stirring occasionally until spreadable.
Building the Cake
- Place one cake on a serving plate, bottom side up.
- Spread the top with ganache in an even layer all the way to the edges of the cake.
- Top with the other cake, bottom side down.
- Gently reheat the remaining ganache in the microwave for 5-10 second until pourable.
- Pour over the cake letting it drip down the sides.
- Once the ganache has set, slice, serve and enjoy!
Tips, Tricks, and Don’ts that I did
- This cake is very easy to over bake. If you need to bake for more than 35 minutes, make sure you watch it closely. If the edges start to darken it’s time to take it out. The cake will continue to bake while it’s cooling.
- Don’t forget to let the cakes cool completely before putting it together with the ganache.
- You can put the ganache you’re using to spread on the first cake layer in the refrigerator if it’s taking too long to become spreadable.
- Careful with the ganache. It’s dangerously good. If you’re like me, you’ll find yourself over the sink licking the spoon without even realizing what’s happening.
- This cake is a great dessert for a fun dinner party or can be devoured as a decadent breakfast (my personal favorite way to eat cake) with your favorite cup of coffee. Here’s a link one of the best coffee shops in Austin if you’re ever in the area https://meritcoffee.com
- This cake is best enjoyed within a few days.
- If you liked this recipe, check out my recipe for Mint Chiffon Cake. https://maebakes.com/mint-chiffon-cake/
- As always, don’t forget to ENJOY!