Is there anything on earth better than a decadant slice of chocolate cake? Well, maybe, but it's gotta be right up there. I've tried and tweaked a lot of chocolate cake recipes over the years and I've finally hit upon one that's just about perfection. It's rich, dark, and moist -- just what you want in a chocolate cake. I don't share the recipe with just anyone, so consider yourselves among the priviledged few. ;o)
Today we had Dominic's birthday party at Chuck E. Cheese, since we had to cancel it two Saturdays ago when we all got sick. Though we normally wouldn't schedule a party on a school night, we made an exception this time since they're always so crazy full on the weekends. It actually worked out really well. And of course, I had to make cupcakes! I decorated them with fudge frosting and various sprinkles, mini chocolate chips, and chopped nuts. And they were yummy!
Christy's Top Secret Chocolate Cake Recipe
3/4 cup dark cocoa (regular cocoa is also okay if you don't have the dark)
2 cups sugar
1 tsp salt
2 cups flour
1 1/2 tsp baking soda
1/2 cup plain or vanilla yogurt
1/2 cup oil
1 tsp vanilla extract
1 cup coffee, cooled
In a large bowl, mix cocoa, sugar, salt, flour, and baking soda.
In a medium bowl, beat together yogurt, oil, eggs, vanilla, and coffee.
Add wet ingredients to dry ingredients, whisk until smooth.
Pour into a greased pan (I use a springform pan with a hole in the center, but you can use a bundt pan, 2 9" rounds, or a 9X13" or lined muffin tins)
Bake at 325 F for one hour or until toothpick inserted comes out clean.
Cool for 20 minutes, invert on a wire rack sprayed with cooking spray.
Cool 20 more minutes or longer. Gently loosen from pan with a butter knife or thin rubber spatula.
Decorate as desired.
I hope you enjoy it! Have a great night!