Whole Wheat Chocolate Chip Cake

Directions

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.