This is a simple little chocolate cake I whipped up to celebrate our anniversary yesterday. The Greek yogurt makes the cake moist, with a slight tang. The mocha frosting is perfection, because – coffee and chocolate! Easy enough to whip up on a week day, but fancy enough to serve on the weekend!
- 1 cup flour
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 3 large eggs
- 2 teaspoons vanilla
- 1/2 cup vegetable oil
- Preheat oven to 350º. Grease an 8″ cake pan and line with parchment paper.
- In a small bowl, whisk the dry ingredients. Add the yogurt, eggs, vanilla, and oil, stirring until smooth.
- Pour into prepared pan and bake for 35 to 45 minutes. Let cool for 15 minutes, then turn out and cool on a wire rack.
Mocha Frosting
- 6 tablespoons butter, room temperature
- 2 1/2 cups confectioners sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon vanilla
- Cream butter, then add cocoa powder, espresso powder, and vanilla.
- Add the confectioners sugar a half cup at a time. If frosting seems too stiff add a tablespoon of milk.
