Amazing Dark Chocolate Cake With Greek Yogurt Chocolate Frosting
If you’ve been following me on Instagram lately, you’ve probably noticed that I have been picking flowers like there’s no tomorrow. I pretty much spend the whole day yelling at the top of my lungs about how beautiful they are.
“Well,” Samuel says, fed up with watching me pat myself on the back for being such a great flower arranger, “Flowers in general are nice, it’s true. It’s just… this bouquet in particular isn’t really pretty at all.”
He could hardly even keep a straight face because it was so obviously untrue.
The only reasonable thing I could do was make some kind of cake or something so I had some food to photograph my lovely blooms with. I decided on sharing with you the chocolate cake recipe that we used for our wedding cake. It’s so dense and moist and chocolatey that you almost think it’s a brownie, but it’s not. The greek yogurt frosting adds an awesome tanginess and really goes perfectly with it. Enjoy.
- Amazing Dark Chocolate Cake with Greek Yogurt Chocolate Frosting
- For the Cake:
- 1 stick (1/2 cup) butter
- 3/4 cup Hershey’s Special Dark Cocoa Powder (it’s a combo of dutch process and regular cocoa)
- 1 cup coffee
- 1 cup milk
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour (I actually used white rice flour, but any gluten free mix or just regular all-purpose wheat flour is fine)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the panggangan to 325ºF and grease two 8 inch cake pans and dust with cocoa powder. Set aside.
- In a large microwave safe bowl (or on the stove top), melt the butter. Add the cocoa and mix well. Very slowly add the coffee, mixing to avoid clumps. Add the milk and sugars and mix well. Then add the eggs and vanilla and mix until smooth.
- Combine the remaining ingredients and add to the bowl, mixing until there are no lumps.
- Pour the batter into the cake pans and tap on the counter to remove bubbles.
- Bake for about 30-45 minutes or just until a toothpick comes out clean.
- Allow to cool for 25 minute and then wrap with plastic wrap to seal in moisture (optional).
- Frost when completely cooled.
- For the frosting:
- (double it if you like thicker frosting)
- 1 1/2 sticks (3/4 cup) cold butter
- 1/4 cup cocoa
- 1/4 cup yogurt
- 2-3 cups powdered sugar
- 1 teaspoon vanilla
- Melt half of a stick of the butter (1/4 cup) with the cocoa in a microwave safe bowl or on the stove. Alternately add the yogurt and powdered sugar.
- Cut up the rest of the butter into small pieces and add a little at a time, beating well after each addition. Beat for about 5 minutes or until fluffy.
- Add the vanilla and more powdered sugar if desired to reach a thicker consistency.
- If not frosting immediately, refrigerate. Then you will need to beat it again to smooth it back out before frosting.
- Store frosted cake in the fridge (believe me, it’s best this way!).