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Serve at room temperature, optionally with whipped cream, berries, or chocolate ganache. Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. It can also be frozen (unfrosted) for up to 2 months.
Variations:
Add chocolate chips to the batter for extra richness.
Use espresso instead of water for a bold chocolate flavor.
Make it dairy-free by using almond milk and dairy-free yogurt.
FAQ:
Can I bake this in one pan instead of two?
Yes, just increase the baking time and check with a toothpick.
What frosting goes best with this cake?
Chocolate buttercream, cream cheese frosting, or ganache all work wonderfully.
Can I make cupcakes with this recipe?
Absolutely — it yields about 24 cupcakes. Bake for 18–20 minutes.
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