I’m not sure if you’re ready for this cake.
Are you sure?
Are you sure sure?!?
Today I’m celebrating my 3rd blogiversary with this spectacular 100% whole wheat chocolate chip cake!
Three years isn’t any sort of monumental anniversary or anything. It seems kind of bland to me. Blah. Three years. But, it’s been a wild and crazy three years! So, that’s cause for celebration and an extra special cake! Don’t ya think?
Let’s see, during these past three years:
- I’ve eaten an embarrassing amount of chocolate. Duh.
- I’ve become a PCOS success story with getting pregnant and having our son, Liam..a.k.a. the poster child of crackers & carrots.
- Attended conferences and met a crazy amount of amazing bloggers! Love you all!
- Had a 2nd, 3rd and 4th wedding anniversary to my love. More stats here.
- I’m not even kidding, I’ve eaten an…embarrassing…amount of chocolate!
- Bought a house. Fixed the house. Sold the house. Moved.
- You wouldn’t even believe the amount of chocolate I’ve consumed. Or maybe you do. Anyway.
You all have grown with me and we’ve enjoyed our love of sweets while attempting to make them healthier. I love our community that we’ve formed and want to get to know you and connect with you all! Thank you for always coming back for more and never hesitate to ask questions and make recommendations.
As I’m sure you’re aware of, I get in chocolate ruts, and probably should make more fruity desserts. Oops. But, I’m guessing because you’re here and still reading, you like chocolate just as much as I do. 🙂 I’m in good company!
So, should we talk about this gorgeous cake?
Ooo, the dripping chocolate ganache gets me every time.
The cake is nice and moist and delicious. It’s my favorite go-to chocolate cake recipe (well besides my ever favorite black bean chocolate cake) and I just love making these cute 6″ cakes. You’d be surprised how many slices you can get out of it!
I had one of my sisters, Margaret, come up and stay with me while my husband was out of town last week and we made this cake. Don’t get me wrong, two hands made placing the chocolate chips on the cake go faster and having great conversation always helps too. But, to tell you the truth, it really didn’t take as long as I would have thought it would have taken to slather this cake with chocolate chips!
So, grab your favorite guilty pleasure t.v. show, sit down, take a load off and enjoy this amazing cake!
Thank you for being you!
Now, go have a piece of chocolate.
Whole Wheat Chocolate Chip Cake
from chocolate & carrots
- 1 cup white whole wheat flour
- 1/3 cup Hershey’s Special Dark cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1 egg
- 1/3 cup plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1/2 cup water
- Chocolate Frosting
- 1/3 cup heavy cream
- 1/3 cup 60% cacao chocolate chips
- Enough semi sweet chocolate chips to cover the cake, about 2 cups
- Preheat the oven to 350°F.
- Prepare two 6″ x 2″ round pan with cooking spray with flour. Set aside. I only had one pan so I filled one with half of the batter, baked, cooled, washed the pan, then baked the other half.
- In a bowl, combine the flour, cocoa powder, baking soda, and baking powder. Set aside.
- In another bowl (or in your stand mixer), beat the butter and sugar on medium/high speed for about 45 seconds.
- Beat in the egg.
- Beat in the Greek yogurt and vanilla extract.
- On low, alternatively beat in the flour and water (1/3 of the mixtures at a time).
- Pour the batter evenly between the cake pans, about 1/2 – 3/4 full.
- Bake for about 20 minutes, or until a cake tester comes out clean.
- Allow the cakes to cool for 5 minutes in the pan before removing and putting on a cooling rack.
- Once cool, cover with the chocolate icing.
- Meanwhile, heat the heavy cream and the 60% cacao chocolate chips in a sauce pan over low heat until melted. Remove the chocolate ganache from the heat and let come to room temperature and thicken.
- Push in chocolate chips all up the sides of the cake and on top.
- Drizzle the chocolate ganache on top.
Servings: 15 slices