This chocolate cake is fantastic. So rich, moist and chocolate-y. And the frosting! A buttercream frosting whipped with milk chocolate and a little heavy cream to give you that whipped cream vibe. I can’t even speak in full sentences.
The cake stays moist from the buttermilk, yogurt and oil in the recipe. I’m a butter-lover all the way, but oil in some recipes is better at keeping a baked good light and moist (don’t riot over that). Okay, I’ve said moist enough now, I’ll move on. The coffee amps up the chocolate taste but doesn’t add any flavor of its own.
I saw this recipe on Half Baked Harvest (another favorite blog-her photography…OMG…major inspo there). I don’t bake cakes often even though I love them, and this one looked so easy as it’s baked in a sheet pan and frosted right there. No transportation to a cake stand, no layering or trying to perfectly frost the top and sides, and no fancy decorating. I made this twice to test the recipe, and reduced the frosting quantity slightly because I had a lot left over even after generously frosting the cake. This makes the perfect amount for both the cake AND a taste or two for the baker.
This is so easy it could become a weeknight cake for you, but fancy enough that you could make it for special occasions or parties. Today is Wednesday and Wednesday’s deserve a homemade cake, don’t you think?
“A party without cake is just a meeting.”-Julia Child
A rich, moist chocolate cake generously covered in whipped milk chocolate buttercream frosting!
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup plain Greek yogurt
- 1/2 cup canola oil
- 1 tablespoon pure vanilla extract
- 1-1/2 cups (180 grams) all-purpose flour
- 1-1/2 cups (297 grams) granulated sugar
- 1 cup (85 grams) unsweetened cocoa powder
- 1-1/2 teaspoons (6 grams) baking powder
- 1-1/2 teaspoons (9 grams) baking soda
- 1 teaspoon (4 grams) kosher salt
- 3/4 cup hot black coffee, cooled slightly
WHIPPED MILK CHOCOLATE FROSTING:
- 1-1/2 sticks (3/4 cup) butter, at room temperature
- 1 cup (110 grams) confectioners’ sugar
- 6 ounces milk chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons heavy cream
- Unsweetened cocoa powder, for dusting
- Chocolate curls, for topping
- Preheat the oven to 350°. Line a 9 x 13-inch baking pan with parchment paper and spray the bottom and sides of the pan with nonstick cooking spray.
- In a large mixing bowl, whisk together the eggs, buttermilk, yogurt, canola oil and vanilla. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt and fold together just until the flour is incorporated. Add the coffee and mix until just combined. Pour the batter into the prepared baking pan. Transfer to the oven and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Do not overbake! Remove from the oven and let cool completely.
- For the frosting: In the bowl of a stand mixer, combine the butter and confectioners’ sugar. Start the mixer on low speed until the powdered sugar is absorbed, then turn the speed to medium-high and beat until light and fluffy, about 4 minutes. Scrape down the sides, add the cooled melted chocolate and vanilla extract and continue to beat for another 2 minutes. Scrape the sides again, add the heavy cream and beat for another 2 minutes, until the frosting is very light and fluffy.
- Once the cake is cooled, remove it from the baking pan and remove the parchment. Frost the cake and decorate with the cocoa powder and chocolate curls, if desired.
Inspiration: One Bowl Chocolate Sheet Cake with Milk Chocolate Fudge Frosting on halfbakedharvest.com