xmas spiced light chocolate cake

all that was left 

DRY:

3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt

WET:
4 large eggs
1 1/2 cups sugar
1 1/2 cups plain yogurt 
1/2 cups water - i use soda water
1/2 cup vegetable oil
1 tablespoon vanilla extract

SPICES:
1/4 cup unsweetened cocoa powder
3/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon ground cardamom

1/8 tsp all spice

MAKE: 
Preheat the oven to 350 degrees. 
Grease three 9-inch round cake pans or bundt cake pan. 
in a mixer beat the sugar and eggs on high for 5 minutes.
Add the remaining wet ingredients and mix until combined. 

Add the spices. 
Whisk the dry ingredients together, add in thirds to the mixer, and mix until just combined.  
This is a thick batter. 
Divide evenly between the three cake pans or into a bundt pan, greased and parchment paper on the bottom. 
Bake for the appropriate minutes for the pan desired or until the cakes are set. 
Let the cakes cool for a while.
Bunt pan all batter 45 minutes 350F
2 round 9” pans 35 minutes 

FROSTING:

4 cups powdered sugar

1 cup / 2 sticks butter 

1 TB vanilla (you can use less but I wanted a vanilla ice cream taste)

2-4 TB water or heavy whipping cream (add 1 TB at a time)

Add your softened butter to a stand mixer and beat it with a flat paddle for about three minutes on medium.

Turn the mixer off and add the confectioners’ sugar. Mix on low until thoroughly incorporated.

When the butter and confectioners’ sugar start to create a dough-like ball, you can add the vanilla extract and begin adding the water or whipping cream 1 TB at a time. 

Whip on medium-high for about three minutes.

Continue adding more liquid by the tablespoon until the frosting reaches your desired consistency. Less cream equals thicker frosting and more cream creates a thinner frosting.