Dotty’s Prize-Winning Chocolate Cake
By Yankee Magazine|Mar 03 2004|
From the West Hill House B&B, Warren, VT
Yield
12 to 16 triple-decker servings
Ingredients
4 ounces Baker’s unsweetened chocolate
1/2 cup unsweetened cocoa
1/4 cup butter
3 cups sugar
3 large eggs
1-1/2 cups hot, strongly brewed coffee
3/4 cup plain yogurt or sour cream
3/4 cup vegetable oil
2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
Instructions
Preheat oven to 350 degrees. Line three 8-inch cake pans with parchment paper to keep cakes from sticking to pans.
Melt unsweetened chocolate, taking care not to burn the chocolate. Mix with cocoa, butter, and sugar. Combine well, then beat in eggs. Add coffee, yogurt or sour cream, and vegetable oil.
Stir flour, baking soda, and salt together. Mix dry ingredients into the chocolate mixture, just until no flour streaks remain. Divide batter among three pans. Bake about 35 minutes, or until a wooden pick inserted in the center comes out clean. Do not wait for crust to form around the edges.
Ice the cake with your favorite frosting. I often use Julia Childs’ recipe for uncooked butter cream or Italian meringue butter cream, flavored with Grand Marnier liqueur and grated orange zest, or with dark or white chocolate.
Am making the chocolate cake now. Batter was very loose. Has been in oven full amount of baking time. Not even close in middle outsides looking done