Samantha found this decadent as all get out recipe and requested it for her birthday. It's chocolate chocolate and more chocolate! Divine and decadent.
For the chocolate cake:
3 c. flour
3 c. sugar
1 1/2 c. unsweetened cocoa powder
1 Tbsp. baking powder
1 1/2 tsp sea salt
4 large eggs
1 1/2 c. plain Greek yogurt
2 c. water
1/2 c. vegetable oil
1 Tbsp. vanilla extract
For the frosting:
1 1/2 c. butter, softened
8 oz. cream cheese, softened
1 1/2 c. unsweetened cocoa powder
1 Tbsp. vanilla extract
a pinch of salt
7 c. powdered sugar
1/4 c. heavy cream
3-4 c. chocolate chips (semi-sweet)
Cake: Preheat the oven to 350 degrees. Grease three 9" round cake pans. Whisk the dry ingredients together. Add the wet ingredients and mix until just combined. Divide evenly between the three greased and floured cake pans. Bake for 35 minutes or until the cakes are set. Let the cakes cool for a while.
Frosting: Cream the ingredients (except the chocolate chips) until smooth.
Assembly: Stack the three round cakes with frosting in between on a cake stand or plate - putting a little frosting on the bottom to stabilize. You'll have a lot of frosting - don't skimp on putting some in between the layers. It's good for some creaminess in between the cake layers. Also frost the top and outside of the cake. (I ended up doing a little ganache with the cream and chocolate chips for the top- not necessary!)
With some foil or wax paper, take handfuls of chocolate chips and smoosh them into the frosting - covering it completely.
You can also melt some chocolate and drizzle - just go nuts! Serve at room temperature.
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