Let’s have a slumber party.
That’s the thing to do when there is cake, right? My life is about to turn into a giant slumber party. Woohoo for marriage. Except, my husband-to-be isn’t too keen on sitting around and eating spoonfuls of peanut butter covered in chocolate chips while watching She’s the Man or Serendipity. He claims he doesn’t get the whole peanut butter + chocolate combination. It’s probably a good thing. Life could get quite dangerous if we both enjoyed eating chocolate + peanut butter as much as I do.
And as mentioned before, he’s not crazy about the whole batter and cookie dough thing either, which we all know are slumber party MUST-haves.
So the first semester of my dietetic internship + grad school is complete. That right there is a reason to make a celebratory chocolate cake. Now to focus on wedding planning. Only 15 days until wedding day. I’m not sure exactly what I need to do in that time, but I know it’s a lot. Like I need wedding shoes. And to get my eyebrows done. And to figure out wedding favors. And to buy a wedding cake knife + server. And to find a super sparkly dress to wear to the rehearsal dinner. And to not eat quite as many Christmas cookies…but ’tis the season.
So chocolate cake is one of those “must-have” recipes. Life will always, always have occasions that need a good chocolate cake. For instance, your dad’s birthday. My dad’s birthday was on Tuesday, so chocolate cake it was. For the cake, I used Ghirardelli dark chocolate chips, which have a slight cherry flavor, and mashed banana. In my book, anything remotely banana bread-like is what I’m all about. With the banana + cherry + chocolate flavors all going on in one cake, it may seem like too much chaos in one chocolatey dessert, but instead of chaos, we’ll just call it flavor development and depth. Yes, that sounds much nicer.
SO then I impatiently let the cake cool before covering it in white chocolate + chobani icing. CanNOT wait to make granola bars/cookies/healthy cookie dough/everything-else and cover them in this here white chocolate + chobani icing. Luuuving it.
If you’re not feeling the decadence of a chocolate cake, you should most definitely make some chocolate baked oatmeal for breakfast. Chocolate in the morning is one of the little joys in life.
- 1 1/2 cup whole wheat flour
- 2/3 cup white sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 banana, mashed
- 2/3 dark chocolate chips, melted
- 1/2 cup vegetable oil
- 1 egg
- 1 1/2 tsp vanilla extract
- 2/3 cup almond milk
- 1/4 cup water
- 3/4 cup white chocolate chips/wafers
- 1 6-oz container greek yogurt, plain (I used Chobani)
- Preheat oven to 350F. In a bowl, sift together flour, white sugar, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, combine mashed banana, melted chocolate chips, vegetable oil, egg, vanilla extract, almond milk, and water. While mixing, gradually add dry ingredients to the wet ingredients. Mix on high speed until smooth. Pour batter into a greased round cake pan. Bake for 45-50 minutes, or until toothpick comes out clean. Allow to cool before topping with icing.
- In a microwave-safe bowl, melt white chocolate, stirring after every 30 seconds. Once melted and smooth, stir in greek yogurt. Spread on top of cooled cake. I kept my iced cake in the fridge until ready to serve, about 5 hours.