The Pioneer Woman Tasty Kitchen
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Chocolate-Studded Chocolate Cake with Vanilla Yogurt Frosting

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Level: Intermediate

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Description

Rich chocolate cake with a creamy vanilla icing and chocolate chunks for added oomph.

Ingredients

  • 1 cup Whole Wheat Flour
  • ½ cups Cacao Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Sea Salt
  • ½ cups Water
  • ½ cups Sugar
  • ⅓ cups Mashed Banana
  • ¼ cups Butter, At Room Temperature
  • 1 whole Egg, At Room Temperature
  • ½ cups Dark Chocolate Chunks
  • FOR THE FROSTING:
  • 1 cup Greek Yogurt
  • 3 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract

Preparation

Preheat oven to 350ºF and coat a two small cake pans with oil or butter.

Combine dry ingredients in a large mixing bowl and set aside.

Beat together the wet ingredients using a hand mixer and slowly pour into the dry ingredients. Stir to combine and remove any lumps of flour.

Pour batter into cake pans evenly and bake for 20–22 minutes, or until an inserted toothpick comes out clean. Cool completely.

Whisk frosting ingredients until combined. When cake has cooled, cover the bottom layer in frosting and then the top. Carefully place one on top of the other and gently press chocolate chunks into the cake until evenly distributed.

Slice and serve immediately and store leftovers in an airtight container in the fridge for up to one week.

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