Not-Messing-Around-Chocolate-Cake

I do not mess around when it comes to chocolate. Especially chocolate cake. When some people have a bad day, they have a glass of wine or take a long bath. When I have a bad day? Chocolate. Thus, I think its needless to say, I've been working on perfecting this recipe for a long time now. Many people just use cocoa powder in their chocolate cakes. I think this is crazy and more than a little bit stingy. Chocolate cakes need chocolate, in the case of this cake, 12oz of good bittersweet dark chocolate. 

As for the frosting, I've tried it all. Nothing can compare to a good rich, creamy ganache. I use equal parts heavy cream and chocolate. You could also use your favorite chocolate buttercream recipe. 

Chocolate Cake

6 Oz Dark Chocolate

2 Cups All Purpose Flour

3/4 Cups Unsweetened Cocoa powder

1 Tbs. Baking Powder

1/2 tsp. Baking Soda

1 Cup + 2 Tbs. Unsalted Butter

2 Cups Granulated Sugar

1/2 Cup Dark Brown Sugar

5 Eggs

2 tsp. Vanilla Extract

1 tsp. Salt

1 Cup Plain Whole Milk Yogurt (Buttermilk works as well.)

1 Cup Strong Coffee, cooled

Preheat oven to 350

Place the chocolate in a heat proof bowl. Boil a small bot of water. Reduce to a simmer. Place the bowl with the chocolate on top of the simmering water and let it melt over the steam. Stir occasionally. 

Sift the flour cocoa powder, baking powder and baking soda together in a medium bowl and set aside.

Beat the butter and sugars together until pale. You don't want it to get too fluffy.

Add the eggs one at a time, beating between each addition until incorporated. Add the salt and vanilla. 

Take turns adding the dry ingredients and the coffee. Stir until just combined. Add the yogurt. Stir until combined. Add the melted chocolate. Stir until there are no streaks. Make sure to scrape the sides and bottom of the bowl. 

Divide the batter into two greased and parchment lined 9" cake pans. 

Bake for 25-35 minutes until the top is firm and springs back when you touch it. You can also test for doneness by inserting a toothpick into the center. If it comes out clean it is done. 

Ganache

6 oz. Heavy Cream

6 oz. Dark Chocolate

Bring the cream to a boil. Remove it from the heat immediately. Pour over the chocolate. Let it sit for about 45 seconds. Stir until smooth.

Let cool until the ganache is a spreadable consistency. If you do not wish to wait (we have all been there) you can pour the melted ganache over the top and let it drip over the sides.