Description
A deep, dark ultra chocolatey snack cake with a hint of espresso and a silky smooth, rich chocolate buttercream. This cake is perfect for all occasions and bakes up quickly for a decadent dessert in no time.
Ingredients
Scale
For Cake
- 1/2 cup bittersweet chocolate chips
- 1/4 cup hot freshly brewed espresso
- 3/4 cup hot water
- 1/2 cup full fat Greek yogurt
- 1/2 cup canola oil
- 1/2 cup whole milk
- 2 large eggs, plus one egg yolk, room temperature
- 1 1/2 tsp vanilla
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder, Dutch process
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
For Buttercream
- 1 cup semisweet or dark chocolate, chopped
- 1 1/2 cups unsalted butter, room temperature
- 1 tsp vanilla
- 1/4 tsp salt
- 2 1/4 cups confectioner’s sugar
Instructions
For Cake
- Preheat oven to 350 degrees
- Grease two square 8 inch cake pans with non-stick cooking spray and line with parchment paper
- Place the bittersweet chocolate in a small bowl and cover with hot espresso and hot water
- Cover bowl with plastic wrap and set aside
- In a medium bowl, combine yogurt, milk, canola oil, eggs and vanilla
- Whisk to combine and set aside
- In the bowl of a stand mixer fitted with a paddle attachment, mix together flour, sugar, cocoa powder, baking soda, baking powder and salt on low speed until well combined
- Put mixer on low speed and slowly add the yogurt mixture
- Mix on medium speed for just 30 seconds until well combined
- Stir the chocolate and hot espresso mixture together until smooth
- Slowly pour the melted chocolate into the mixer and mix on low speed until incorporated
- Remove the bowl from mixer and scrap down sides and bottom of bowl with a rubber spatula to be sure mixture is well combined
- Do not over mix
- Pour batter into the prepared pans, dispersing evenly
- Bake on center rack of oven for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a bit of crumb remaining
- Remove from oven and let cool on a wire rack for 25-30 minutes
- Invert cakes onto a platter or cooling rack and allow to cool completely before frosting
For Buttercream
- Over a double boiler, melted the chocolate while stirring constantly
- Once melted, remove from heat and cool slightly
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium high speed for 3 minutes until pale and fluffy
- Add the vanilla and salt and beat on medium speed until incorporated
- Reduce mixer to low speed and carefully add the confectioner’s sugar
- Once combined, increase speed to medium high and beat until smooth and silky, about 3 minutes
- Stop mixer and scrape down sides of bowl
- Add melted chocolate to the butter and sugar mixture and mix on low speed until completely combined
- Once cake has cooled completely, frost with buttercream
Notes
Store leftover cake in a cool, dry place for up to 3 days.
Cake may be made in advance, wrapped tightly in plastic wrap and frozen or refrigerated until ready to frost.