Description
A rich, moist chocolate cake generously covered in whipped milk chocolate buttercream frosting!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Inspiration: One Bowl Chocolate Sheet Cake with Milk Chocolate Fudge Frosting on halfbakedharvest.com
- Category: Cakes