Self-Care Chocolate Cake

Because I’m worth every slice.

My birthday is fast approaching, and I wanted to do something different by writing the ultimate chocolate cake recipe. This recipe is the result of five years of home baking experience and experimentation.

I was thinking back to the time when I had the best chocolate cake at a local cafe in Singapore while developing this recipe. It was dense but very moist and rich. I always wanted to replicate the flavor and texture of this chocolate cake. I figured, why not make the chocolate cake myself? Hence, I wrote this recipe for me, and I hope by sharing this recipe, you will give it a try!

This chocolate cake is an oil-based cake. I cut out butter for the cake because oil gives the texture I want. I use yogurt because of the acidity. It will react with the baking soda to give the cake a nice rise. Coffee will also give a great boost in flavor.

Please do not be intimidated by my chocolate Swiss meringue buttercream! Swiss meringue buttercream has more depth of flavor compared to the standard American buttercream. Swiss meringue buttercream is smooth and silky and uses lesser sugar in the process. It is basically a meringue (egg whites and sugar) whip with butter and flavored with chocolate. As simple as it sounds, it can get technical when it comes to the temperature and the…