Ingredients for Irresistible Chocolate Cake
- 1½ cups Superfine Sugar
- ¾ cup Unsweetened Cocoa Powder
- 1 cup Vanilla Yogurt
- ½ cup (1 stick) Butter, softened
- 2 large Eggs
- 2 cups Cake Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 4 tablespoons Kahlua
- 1 cup Semisweet Mini Chocolate Chips
- 8 ounces Semisweet Chocolate, chopped
- Unsweetened Chocolate (not used in recipe)
- 2 tablespoons Unsalted Butter
- ½ cup Heavy Cream
- Piped Buttercream Chocolate Frosting, for decoration (optional)
- Chocolate coffee beans, for garnish (optional)
- Pecans, for garnish (optional)
- Walnut halves, for garnish (optional)
- Fresh flowers, for garnish (optional)
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How to Make Irresistible Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- In a medium bowl, whisk together 1 cup sugar, ¾ cup cocoa powder, and ½ cup yogurt until smooth.
- In a large bowl, cream together ½ cup softened butter and ½ cup sugar until light and fluffy.
- Beat in eggs one at a time, then beat in the cocoa mixture until well combined.
- In a separate bowl, whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the remaining ½ cup yogurt and 2 tablespoons Kahlúa, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in 1 cup chocolate chips.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before releasing the sides of the springform pan and transferring the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze:
- In a double boiler, combine 8 ounces chopped chocolate, ½ cup heavy cream, 2 tablespoons butter, and 2 tablespoons Kahlúa.
- Stir frequently until the chocolate is melted and the mixture is smooth and glossy.
- Pour half of the glaze over the cooled cake, spreading it evenly over the top and sides with a metal spatula.
- Refrigerate until the glaze is set (about 30 minutes).
- Repeat with the remaining glaze and refrigerate again until set.
- Once the glaze is firm, decorate with piped buttercream chocolate frosting. Top with chocolate coffee beans, pecans, or walnut halves, or garnish with fresh flowers.
- For best results, let the cake sit overnight in the refrigerator before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
179g
Fat
102g
Carbs
24g
