Crumb Boss Chocolate Cake
This delicious Chocolate Cake Recipe is spongy, rich, and decadent.
Servings: 8 slices
Ingredients
- 12 tablespoons butter room temperature
- 4 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 tablespoons dutch processed cocoa powder
- 1/2 cup hot water
- 3/4 cup semi-sweet baking chocolate chopped
- 1/2 cup plain yogurt
- 1/2 cup whole milk
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- peanut butter frosting
Instructions
- Preheat your oven to 350 degrees F. Grease 2 10-inch or 3 9-inch cake pans with nonstick cooking spray. Place a parchment circle in the bottom of each pan and lightly spray that with nonstick cooking spray.
- In a large bowl, add the 12 tablespoons butter, 4 large eggs, 2 large egg yolks, 1 cup granulated sugar, and 1 tablespoon vanilla extract. Beat on medium/high speed until it reaches the ribbon stage, about 5 minutes. Ribbon stage is when the mixture appears pale, fluffy, and when you pull the beater up, the batter will leave a trail that resembles a ribbon.
- In a small bowl, whisk together the 4 tablespoons dutch processed cocoa powder and 1/2 cup hot water.
- In a microwave-safe bowl, add the chopped 3/4 cup semi-sweet baking chocolate. Place in the microwave and microwave in 30-second intervals until completely smooth and melted.
- Whisk the melted baking chocolate into the cocoa powder/water mixture until combined.
- Add your chocolate mixture into the butter/egg mixture and beat until combined. Scrape down the sides of the bowl.
- In the bowl that add the cocoa mixture, add the 1/2 cup plain yogurt and 1/2 cup whole milkWhisk until combined.
- In a medium sized bowl, sift in your 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
- Alternately add the flour and milk/yogurt mixture to the butter/egg mixture starting and ending with flour. Mix in each addition until combined and scrape down the sides of the bowl before adding the next.
- Divide the batter into the prepared pans.
- Place in the preheated oven for about 30 minutes if you using the 10-inch pans and begin checking the 9-inch pans at 20 minutes. Insert a toothpick in the center of the cake. If it comes out clean or with moist crumbs, it's done. If there's wet batter, let it bake longer.
- Let the cakes cool for 10 minutes in the pan and turn out onto cooling racks to cool completely.
- Once cooled, frost with peanut butter frosting.
Nutrition
Calories: 519kcal | Carbohydrates: 58g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 536mg | Potassium: 253mg | Fiber: 3g | Sugar: 33g | Vitamin A: 757IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 3mg
