Ingredients
- 1 c . unsweetened cocoa powder
- 1 c . hot chocolate I use 1 cup of hot water mixed with 1.25 oz. of hot chocolate powder
- 1 c ¾ . granulated sugar
- 1 c ¾ . all-purpose flour
- 2 tsp ½ . baking soda
- 1 tsp . kosher salt
- 2 large eggs
- 3/4 c . whole milk
- 1/2 c . butter melted
- 1/4 c . Greek yogurt or sour cream not fat-free
- 2 tsp . vanilla extract
Instructions
- Preheat oven to 350 F. Grease and flour two 9-inch round cake pans; set aside.
- In a small bowl, whisk together cocoa powder and hot chocolate; set aside.
- In a medium bowl, whisk together sugar, flour, baking soda, and salt; set aside.
- With an electric mixer (either hand or stand), beat eggs for 1 minute.
- Add milk, butter, and yogurt. Beat until well-combined.
- Stir in vanilla extract until incorporated.
- Add hot chocolate mixture, and stir to combine.
- Add flour mixture, and stir in until just combined.
- Divide batter evenly between prepared pans.
- Bake for 25-35 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes.
- Remove cakes from pans and cool on wire rack until room temperature.
- The cake is now ready to frost and assemble.