Chocolate Cake. In a large bowl, cream butter and sugar until light and fluffy. The consistency is dense and cakey. It would go well with chocolate (or your favorite) chips, nuts, or served warm with hot fudge.

There are plenty of claims for the best chocolate cake recipe. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they'd ever tasted. Line with parchment paper, then butter and flour the pans. You can cook Chocolate Cake using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chocolate Cake

You need 2 cup of All-Purpose Flour.
It's 1 1/3 cup of Sugar.
It's 2 tsp of Baking powder.
Prepare 1/2 tsp of Baking soda.
Prepare 3/4 tsp of Salt.
It's 2/3 cup of Unsweetened cocoa powder.
It's 1 tsp of Instant espresso powder or really strong coffee.
Prepare 1/2 cup of Boiling water.
You need 1 tbsp of Vanilla extract.
Prepare 1 cup of Low-fat greek yogurt.
You need 1/2 cup of Milk.
You need 1/3 cup of Canola oil.
You need 1 large of Egg.
Prepare 1 of Egg white.
You need 1/2 cup of Semi-sweet chocolate morsels plus extra for top of the cake.
You need 1 tub of Cool whip.

Sift the flour, sugar, cocoa, baking soda, baking powder. Bars with Crunch: Instead of using frosting, sprinkle topping over chocolate squares. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. This is a deep, dark chocolate cake, but it was almost TOO moist,TOO dense.

Chocolate Cake step by step

Preheat the oven to 325°F. Generously spray two 10" round cake pans with cooking spray..
Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl, set aside. Combine the cocoa powder and espresso in a small bowl..
Pour the boiling water over the cocoa powder and espresso and stir until smooth. Stir in the vanilla..
Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl. Stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in chocolate morsels. DO NOT OVERMIX!.
Divide batter into two pans. Bake in the center of the oven until toothpick comes out clean, about 50 minutes. Cool completely before frosting..
Spread cool whip in between the two layers of cake and spread the cool whip on the sides and top of the cake. Sprinkle the top with reserved chocolate morsels. Enjoy!.

Don't know what really accounts for the difference since the recipes are so similar, and maybe it's just a matter of personal preference, but while this was a very good cake, I'll stick with the other. Also, if you've ever wondered why some chocolate cake recipes (like this one) call for boiling water, it's because it helps bloom the cocoa powder, giving the cake a deeper chocolate flavor. For a softer cake, you can substitute cake flour for the all-purpose flour. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Trusted chocolate cake recipes from Betty Crocker.