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
[tasty-recipe id=”31252″]
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