Seriously, this is the best chocolate cake I've ever had. :) I didn't create this recipe but have tweaked it to death until it was just the way I wanted it...so here is my "re-creation" of it.
Ingredients:
1/2 C. unsalted, sweet cream butter
1/4 cup plain yogurt
2 eggs
2 egg whites
2 C. unbleached flour
3/4 C. unsweetened Cocoa Powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 C. sugar (yeah, I know...but come on! It's CAKE!)
2 tsp. Vanilla
1 1/2 C. 2% milk (OR 1 1/4 C. milk + 1/4 C. Kahlua)
1. Separate eggs, keeping whites in a bowl that is free from oils. Allow eggs, butter and yogurt to come to room temp (about 30 minutes). Lightly butter the bottom of 3-8inch round pans, OR 2-9inch roundpans, OR 1-9x13 pan. Then line the buttered bottom with wax paper; butter and flour the wax paper and sides of pan, set aside.
2. Preheat the oven to 350. In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt; set aside.
3. In a large mixing bowl, beat butter and yogurt until light and fluffy. Add sugar 1/4 cup at a time, beating on medium speed until well mixed (about 5 minutes), scraping bowl as needed. Add egg yolks and vanilla, beat well.
4. Alternately add flour mixture and milk to the beaten mixture, beating on low speed, just until combined. Beat entire mixture on high speed for 20 seconds more.
5. Using clean, grease free, beaters, whip egg whites until just stiff (DO NOT overbeat). Using a rubber spatula, carefully fold into the cake batter, incorporating slowly until mixed in completely. Spread batter into prepared pans.
6. Bake 30-35 minutes or until wooden toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and peel away wax paper, cool completely on wire racks.
Top with Chocolate Cream Cheese Frosting!
Ingredients:
1/2 C. unsalted, sweet cream butter
1/4 cup plain yogurt
2 eggs
2 egg whites
2 C. unbleached flour
3/4 C. unsweetened Cocoa Powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 C. sugar (yeah, I know...but come on! It's CAKE!)
2 tsp. Vanilla
1 1/2 C. 2% milk (OR 1 1/4 C. milk + 1/4 C. Kahlua)
1. Separate eggs, keeping whites in a bowl that is free from oils. Allow eggs, butter and yogurt to come to room temp (about 30 minutes). Lightly butter the bottom of 3-8inch round pans, OR 2-9inch roundpans, OR 1-9x13 pan. Then line the buttered bottom with wax paper; butter and flour the wax paper and sides of pan, set aside.
2. Preheat the oven to 350. In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt; set aside.
3. In a large mixing bowl, beat butter and yogurt until light and fluffy. Add sugar 1/4 cup at a time, beating on medium speed until well mixed (about 5 minutes), scraping bowl as needed. Add egg yolks and vanilla, beat well.
4. Alternately add flour mixture and milk to the beaten mixture, beating on low speed, just until combined. Beat entire mixture on high speed for 20 seconds more.
5. Using clean, grease free, beaters, whip egg whites until just stiff (DO NOT overbeat). Using a rubber spatula, carefully fold into the cake batter, incorporating slowly until mixed in completely. Spread batter into prepared pans.
6. Bake 30-35 minutes or until wooden toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and peel away wax paper, cool completely on wire racks.
Top with Chocolate Cream Cheese Frosting!
4 comments:
I'm pretty sure that we are going to have to have a Chocolate Cake making contest because I make the best chocolate cake ever! LOL In fact I'm making it today for my Mom's birthday.
I'm seeing a Vlog in our future! LOL!
Yummmmm! Sounds fantastic! And I would totally be adding the kahlua in there - enhances the chocolate flavor so nicely. Thanks for linking this up friend!
LOL, okay, now I have a new cake recipe!
I'm looking for a chocolate cake to make for my upcoming birthday, and this might just be the one! Thanks for sharing!!!
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