Ingredients
- 2 cups white whole-wheat flour sifted
- 2 cups granulated sugar
- 2/3 cup cocoa powder sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup milk of choice
- 2/3 cup plain, non-fat Greek yogurt
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
For the frosting
- 3/4 cup unsalted butter
- 1/2 cup plain, non-fat Greek yogurt
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F and line the bottom of 2 8-inch cake pans with parchment paper, spraying the sides with cooking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add all the remaining cake batter ingredients, except the water, and whisk just a little bit until combined but not fully mixed.
- Pour the water over the mixture and whisk until smooth.
- Divide between the 2 pans and bake until a toothpick inserted in the center comes out clean, about 38-42 minutes. Allow the cakes to cool in the pan completely.
- While the cakes are cooling, beat the butter and Greek yogurt in a large bowl until fluffy.
- Gradually add in the powdered sugar and cocoa powder and beat until mixed.
- Beat in the vanilla and salt.
- Transfer to a bowl, cover and refrigerate to firm up while the cakes cool.
- Once the cakes are cool, place one of the cake layers on a cake stand, bottom side up, and spread 3/4 cup of the frosting on top.
- Place the other cake on top. Spread a VERY thin layer of frosting over the cake to seal in the crumbs, then chill 30 minutes.
- Once chilled, frost the rest of the cake
- DEVOUR
