Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. This cake also would have been perfect for the winter season when access to butter, milk, and eggs would have been much more limited. Sure, you could use milk or maybe replace a spoonful with some kirsch but she does not so I do not. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.
The birthday girl was happy, so I guess that is all that counts – but like you, I like taking recipes and making sure they are the best they can be. I will try it again…there is no such thing as too much chocolate cake. Raising agents, however, are essential: only Henderson doesn’t bother with any, and that’s because her cake is so moist and rich that it’s more like a mousse baked in a tin.
Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. I’ve never tried making a cake with using only honey before, but I’ve made one with half honey and half sugar, and it came out well. This cake can be served chilled or at room temperature, but it’s easier to cut at room temperature or before the chocolate drizzle sets.
There’s nothing healthy about cake, but this low fat chocolate cake made with diet Greek yoghurt will lesson your guilt! There are many great memories I will cherish, and every time I go to make my biscotti, cookies, and German chocolate cake, he will be next to me, asking for a bite or offering me 5 bucks for a slice.
But I kept my favorite part: the incredible crumb and texture that comes from folding egg whites into this cake. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture. I’ve seen the smoothies on their Instagram , and it looks like most are served in coconut shells, and some are garnished with ice cream bars.