In the video I know I specified you must use Dutched Process Cocoa powder with this recipe, however, since there has been so much confusion with this cake and the obtaining the Dutched Process cocoa vs Natural Cocoa, I had to try the recipe both ways and here is what I found.
THE RECIPE WORKS WITH EITHER DUTCHED PROCESS OR WITH NATURAL COCOA.
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.
This recipe will make 2 thick 8″ Layers, or 1- 12″ X 18″ Layer Sheet Pan, or 24 standard sized cupcakes
Click here for more info on Pan Sizes.
I always recommend using parchment paper to line the bottom of any cake pans in addition to the pan grease. This will ensure clean release each and everytime.
Preheat oven to 350 degrees F
Semi Sweet Baking Chocolate 113g (3/4 cup) 4 ounces
Cocoa Powder 24g (4 Tablespoons)
HOT water 4 fl oz (1/2 cup)
SOFT Unsalted Butter 169g (12 Tablespoons)
Whole Eggs room temperature 200g (4 Large)
Yolks room temperature 36g (2 large)
Sugar 200g (1 cup)
Vanilla X 1/2 fl oz (1 Tablespoon)
Yogurt 123g (1/2 cup)
Milk 4 fl oz (1/2 cup)
All Purpose Flour 225g (1 3/4 cup)
Baking Soda 7 g (1 1/2 teaspoons)
Salt 3g (1/2 teaspoons)
In the bowl of your Kitchen Aid mixer whip the eggs and the egg yolks on high speed with the whip attachment until foamy, and 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 this 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 the alternating of 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 between each addition as well as stopping to scrape the sides of your bowl from time to time too.
Pour the batter into your desired pans as listed above, and bake at 350 degrees F for approx 25-40 minutes or until it is springy to the touch and read UNTIL ITS DONE for more clarity on bake times!