8-inch Best Chocolate Cake (with Greek yogurt)
Calories: 21
Adjust Servings Here: 8 servings
Description
This is my best chocolate cake ever! it is an oil-based cake made with cocoa powder and whipped eggs for that light and airy texture. Frosted with a smooth, velvety, and rich chocolate Swiss meringue buttercream this is a surprisingly simple and easy layer cake to make.
Ingredients
Chocolate cake (2 or 3 x 8-inch round or 2 x 9-inch round cakes)
- 3 large Eggs
- 180 ml (¾ cup) Cooking oil
- 2 tsp Vanilla extract
- 60 ml (¼ cup) Whole milk
- 240 ml (1 cup) Greek yogurt
- 345 g (2¾ cups) All-purpose flour
- 400 g (2 cups) White sugar
- 100 g (1¼ cups) Cocoa powder
- 2½ tsp Baking Powder
- 1½ tsp Baking Soda
- ½ tsp Kosher salt
- 240 ml (1 cup) Hot water or Coffee
Chocolate Swiss meringue buttercream
- 4 large Egg whites
- 200 g (1 cup) White sugar
- ¼ tsp Cream of tartar optional
- 340 g (1½ cups) Unsalted butter
- 2 tsp Vanilla Extract
- ½ tsp Kosher salt
- 200 g (7 oz) Chocolate melted and cooled
Simple syrup (optional)
- ¼ cup Simple syrup
Instructions
Chocolate cake
- Oven - Preheat the oven to 325°F/ 165°C/ Gas Mark 3. Pan - Grease and line (2 or)3 x 8-inch round cake pans or 2 x 9-inch round baking pans
- Dry ingredients - In a mixing bowl, combine flour, baking powder, baking soda, sugar, cocoa powder, and salt. Set aside345 g All-purpose flour, 100 g Cocoa powder, 400 g White sugar, 2½ tsp Baking Powder, 1½ tsp Baking Soda, ½ tsp Kosher salt
- Wet ingredients - In another mixing bowl, combine the eggs, oil, Greek yogurt, milk, and vanilla extract.3 large Eggs, 180 ml Cooking oil, 2 tsp Vanilla extract, 240 ml Greek yogurt , 60 ml Whole milk
- Wet to dry - Add the wet ingredients to the dry ingredients and combine well. Then add the hot water or coffee and combine well.240 ml Hot water or Coffee
- Bake - Divide the batter equally between the prepared baking pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes clean.
- Cool - When baked, cool in the baking pan for 5 minutes. Then, invert onto a wire rack and cool completely before frosting.
Chocolate Swiss meringue buttercream
- Chocolate - Melt the chocolate in a microwave-safe bowl or double boiler. Set aside to cool.
- Temper - In the bowl of a stand mixer, place the egg whites and sugar and place it over a pot of simmering water. Using the whisk whip until all the sugar has dissolved and the egg whites are barely warm (about 160 F)4 large Egg whites, 200 g White sugar, ½ tsp Kosher salt
- Whip - Take the bowl off the heat and place it on the stand mixer. Whip the egg whites with Cream of tartar until you have a thick meringue with stiff peaks. Let the mixer continue to whip on low until the mixer bowl feels cool to the touch.¼ tsp Cream of tartar
- Butter - Gradually add the butter one cube at a time with the mixer on medium speed. Once all the butter has been added turn the mixer up to medium-high and whip for 2 minutes. Add the vanilla extract.340 g Unsalted butter, 2 tsp Vanilla Extract
- Chocolate - Fold in the melted cooled chocolate until you have a smooth uniform color.200 g Chocolate
Assemble
- Level - Using a bread knife or cake leveler, cut the domes off the cake layers. Brush each layer with the cooled simple syrup. Note - Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.¼ cup Simple syrup
- Stack - Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Place the next layer followed by more buttercream, then the final layer. Chill the cake for 15 minutes.
- Frost - Spread the remaining buttercream around and on the top of the cake. A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- Texture - I’ve used an icing comb to create a pattern on the outside but you can choose to create a smooth effect with a bench scraper or a rustic finish with a spatula.
- Pipe - Place any remaining frosting in a piping bag and with a round tip and pipe small kisses as I have done.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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