Chocolate Cake
Description
This chocolate cake is rich, tender, and deeply satisfying, with a soft crumb that comes from yogurt and whole wheat flour. Lightly sweetened and full of chocolate flavor, it strikes the perfect balance between indulgent and wholesome. Finished with a fluffy whipped cream frosting, it’s a simple yet elegant dessert that’s perfect for birthdays, celebrations, or any time you’re craving something classic and comforting.
Ingredients
- 1 ¼ cups whole wheat flour (sifted for lighter texture)
- ¼ cup unsweetened cacao powder
- 1 tsp baking soda
- ¼ tsp salt (enhances chocolate flavor)
- 1 cup plain yogurt (room temp)
- ¾–1 cup brown sugar (reduce for lower sweetness)
- ½ cup oil (avocado or light olive oil works well)
- 1 tsp vanilla extract or powder
- 2–4 tbsp water, only if the batter is too thick
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 2 teaspoons vanilla powder
Directions
- Oven: Preheat to 300 °F (149 °C)
- Whisk flour, cacao, baking soda & salt together.
- In a separate bowl, mix yogurt and sugar until smooth.
- Add oil & vanilla → whisk well.
- Add dry ingredients into wet → mix just until combined.
- Pour into a pan.
- Bake for 55 minutes to 1 hour.
- Cake is done when a toothpick/knife comes out mostly clean.
- For the frosting, in a large mixing bowl, beat the cream with a mixer until soft peaks begin to form.
- Add the powdered sugar and vanilla.
- Continue beating until more prominent peaks form. Not too much; it needs to be on the thicker side.
- Let the cake cool completely before frosting. Spread an even layer of whipped cream frosting over the top and sides using a spatula.
- Smooth the surface or create soft swirls, depending on the look you want.
- Optional: Finish with chocolate shavings, cocoa powder dusting, fresh berries, or chopped nuts.
- Chill the cake for 20–30 minutes before slicing for cleaner cuts.