My Grandma Mable made this for my birthday last year. The cake is chocolately, but not too intense - that's what the icing is for. This makes a 13x18 cake, so it's great for bringing to an event where dessert might be lacking. It's great with strawberries on the side. I got this recipe from my grandmother though I've tweaked it a bit to include "healthier" aspects, such as yogurt instead of sour cream, honey instead of corn syrup, and a touch of whole wheat flour. —Gibson2011
vegetable oil (can use some unsweetened applesauce in place of some of the oil)
For the icing
honey or Lyle's golden syrup
toasted pecans, optional
In This Recipe
For the cake
Heat oven to 350° F. In a medium bowl, whisk flour, sugar, baking soda, and salt.
Mix yogurt, eggs, yolks, and vanilla.
In a saucepan, combine the semisweet chocolate, oil and/or applesauce, water, cocoa, and butter. Cook over medium-low heat till you get a smooth rich sauce. Pour into large bowl that you'll eventually mix all ingredients into.
Whisk dry ingredients into hot chocolate mixture- don't over mix. Then, whisk in the egg mixture until no lumps remain.
Pour batter into a greased 13x18 baking sheet and bake for 18 to 20 minutes till tester comes out clean. If your oven has hot spots, you may want to rotate the sheet halfway through baking.
For the icing
Mix butter, cream, cocoa, and corn syrup over medium heat. Melt and stir till smooth. Take off heat.
Whisk in powdered sugar and vanilla. Pour onto cake while the cake is still warm. After spreading, sprinkle nuts over top if desired. Let cool one hour at room temperature. Then refrigerate till icing sets, about another hour.
For bonus points, serve with whipped cream and strawberries on the side for a rich take on strawberry shortcake.