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This is for times when nothing but a thick slice of chocolate cake and swaths of chocolate frosting will do. It tastes significantly extra, a dense yet soft crumb that holds up to biting chunks from a piece held in your hand if you can't take the time to get a fork and plate. The frosting is exceptionally smooth and dreamy; buttercream base, melted chocolate, and cream.

To keep everything in balance, a few stray crystals of coarse sea salt flicked over the top are essential and give the cake a prettiness appropriate for a celebration (or not). Not a hard cake to make, especially keeping everything in one bowl. The most challenging part is waiting for it to cool before frosting. But entirely worth it.

Notes: Butter is unsalted. Chocolate chips are semi-sweet. Cocoa is Dutch-processed.


Ingredients: 1/2 cup softened butter, 3/4 cup sugar, 3/4 cup light brown sugar, 2 eggs at room temperature, 1 1/2 tsp. vanilla extract, 3/4 cup Greek yogurt, 1/2 cup warm milk, 1 1/2 cups all-purpose flour, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. sea salt, 3/4 cup sifted cocoa powder, 1/4 tsp. coarse sea salt.

For the Chocolate Velvet Frosting: 2 cups powdered sugar, 1/2 cup softened butter, 3/4 cup chocolate chips, 2 tbsp. heavy whipping cream, 1/4 tsp. sea salt.

Makes one 8-inch cake.

1. Make cake batter: Preheat the oven to 350* F, line an eight-inch springform cake pan with parchment paper, then cook or spritz with cooking spray. In a freestanding mixer or a sizeable stand-alone bowl, beat the butter and sugars until smooth. Add the eggs one at a time, followed by the vanilla, Greek yogurt, and milk, and continue mixing on medium until well combined. Mix in the flour, baking powder, baking soda, salt, and cocoa powder on low until just combined.

2. Pour and bake: Pour the batter into the prepared pan and bake for 50-60 minutes until a tester comes out clean. Cool the cake completely.

3. Make the frosting: Beat the butter and powdered sugar until well combined. In a microwave-safe bowl, melt the chocolate chips on half-power in 30-second increments, stirring between each heating. Add the melted chocolate, cream, and salt to the butter mixture. Beat until very smooth and airy.

4. Frost the cake: Remove it from the pan and place it on a plate or cake stand. Frost the cake by spooning most of the frosting directly on top. Use a knife or offset spatula to smooth it evenly, letting the frosting fall over the sides before spreading it around the perimeter. Use extra frosting to cover any thin spots. Sprinkle the cake lightly with sea salt.

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Gina Veazey
Gina Veazey
May 09, 2023

I have been so excited to make this cake. Today was the day. I consider myself to be a highly skilled home cook. Because of that, I still hope to save this cake after it comes out of the oven, but right now it is running over the 8" cake pan and making a very impressive muffin top at about 20 minutes into the bake time. I don't think it will drip because the muffin top is now acting as a dam as it bakes. I've looked the recipe over several times to make sure I didn't do anything hair-brained. I'm sure I didn't. I even had collected and measured everything before beginning. I will also note that the recipe…


Looks delicious!!! How about the milk? I use skim. Does this cake require some fattier milk?

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