Best Chocolate Cake of Your Life

Ingredients

• 1¾ cups all-purpose flour
• 2 cups sugar
• ¾ cup good cocoa powder (we love Cacao Barry 100% Extra Brute)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup whole milk yogurt
• ½ cup canola oil
• 2 extra-large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 cup hot water
• Frosting: 8 oz good semisweet chocolate
• Frosting: ½ lb (2 sticks) unsalted butter, at room temperature
• Frosting: 1 tsp pure vanilla extract
• Frosting: 1¼ cups sifted confectioners' sugar

Method

1. 1

   Preheat the oven to 350°F. Butter two 8-inch round cake pans, then line the bottoms with parchment.

2. 2

   Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Mix on low until combined.

3. 3

   In another bowl, whisk together the yogurt, oil, eggs, and vanilla.

4. 4

   With the mixer on low, slowly add the wet ingredients to the dry. Still on low, pour in the hot water and stir just to combine, scraping the bowl with a rubber spatula.

5. 5

   Divide the batter evenly between the prepared pans and bake 35 to 40 minutes, until a cake tester comes out just barely clean. Do not overcook.

6. 6

   Cool in the pans for 30 minutes, then turn out onto a rack and cool completely.

7. 7

   For the frosting, melt the chocolate in the microwave at 50% power in 30-second intervals, stirring each time. Cool to room temperature.

8. 8

   Beat the butter on medium-high until light yellow and fluffy, about 3 minutes. Add vanilla and beat 3 minutes more.

9. 9

   Turn the mixer to low and gradually add the confectioners' sugar, then beat on medium, scraping down the bowl, until smooth and creamy.

10. 10

    On low speed, add the cooled chocolate and mix until just blended — don't whip. Spread immediately on the cooled cake.