- Semi Sweet Baking Chocolate 113g (¾ cup) 4 ounces
- Cocoa Powder 24g (4 Tablespoons)
- HOT water ½ cup (120ml)
- SOFT Unsalted Butter 169g (12 Tablespoons)
- Whole Eggs 200g (4 Large)
- Egg Yolks 36g (2 large)
- Granulated Sugar 200g (1 cup)
- Vanilla Extract 1 Tablespoon
- Plain Low Fat Yogurt 123g (½ cup)
- Whole Milk ½ cup (120ml)
- All Purpose Flour 225g (1¾ cup)
- Baking Soda 7 g (1½ teaspoons)
- Salt 3g (½ teaspoon)
- In the bowl of your Kitchen Aid mixer whip the eggs and the egg yolks on high speed with the whip attachment until foamy then gradually start adding in your sugar very slowly.
- The eggs will take about 5 minutes to reach the ribbon stage.
- The ribbon stage is a stage where the egg/sugar mixture is very light in color, very thick and when you run the mixture off of a spatula or the beater blades, it makes a ribbon like effect before disappearing back into the mixture. You can also do a "figure 8" pattern with the mixture and if it stays visible for a few seconds before disappearing you know you have achieved ribbon stage.
- In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.
- In a separate bowl combine the yogurt and milk together and set aside.
- Next in another bowl add the cocoa powder to the hot water and whisk it smooth. This will be a muddy mixture to which you will next add the melted chocolate.
- Last you will add your SOFTENED butter and vanilla extract to the chocolate mixture and whisk all smooth.
- At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and whip until it is all uniform, just about 30 seconds more.
- Next we begin alternating the dry ingredients with the liquid milk/yogurt mixture, beginning with the dry ingredients and ending with the dry, in 3 and 2 additions. (DRY-LIQUID-DRY-LIQUID-DRY)
- Mixing just until incorporated and stop to scrape the sides of your bowl from time to time too.
- Bake at 350° F UNTIL ITS DONE
- Approx 18-22 minutes for cupcakes
- -40 minutes for cake layers
In the video I specified you must use Dutched Process Cocoa powder with this recipe, however, since there has been so much confusion with this cake with Dutched Process Cocoa vs Natural Cocoa, I had to try the recipe both ways and I found that the recipe works fine with either.
I did not find much difference except that the one made with Dutch Process had a deeper, richer chocolate taste. They both baked up about the same height, and baked just fine from start to finish.