Woodland Baker Best Moist Chocolate Cake

So, I’ve recently started watching Youtube tutorials on cake and cupcake making to expand my knowledge on that stuff and I found a really cool channel called Woodland Bakery. They also have a blog: www.woodlandbakeryblog.com. I thought I would try one of their recipes for myself. The Best Moist Chocolate Cake. http://www.woodlandbakeryblog.com/chocolate-cake-2-new-improved/. There is a video and instructions on their blog, but if you don't want to go to the blog or can't for some reason, keep reading.

Best Moist Chocolate Cake from Woodland Bakery:
4T Dutch Process Unsweetened Cocoa Powder
3/4 cup or 6 oz. Semi Sweet Baking Chocolate
1/2 cup Hot Water
12 T Softened Butter
4 Large Whole Eggs
2 Egg Yolks (Room Temperature)
1 cup Sugar
1 T Vanilla Extract
1/2 cup Regular Yogurt
1/2 cup Milk
1 3/4 cup All Purpose Flour
1 1/2 t Baking Soda
1/2 t Salt

Preheat oven to 350°. In a large bowl whip the eggs and egg yolks on high speed until foamy, then add sugar slowly. If you dont know what a ribbon stage is, it is a stage when you whip eggs where if you turn off the mixer and pull it out, the eggs that come with it should fall off and onto the mixture and stay on top for about 3 seconds before sinking in. If you have a stand mixer, you can let the eggs whip for a while, but if you have a hand mixer, you will want to alternate between whipping the eggs and the next step. Sift together the flour, baking soda, and salt. Then, in a separate bowl, combine the milk and yougurt and set aside. Next, in yet another bowl, mix the cocoa powder and hot water together with a whisk until smooth. This should be a kind of muddy mixture. Add into that mixture the melted chocolate, softened butter (about to melt), and vanilla extract and whisk smooth. Your eggs should be ready by now and you can add your chocolate mixture. Whip until uniform, about 30 seconds. Now you should add about a third of your dry mixture. After that is incorporated, add half of the yogurt mixture. Alternate this way until all of your ingredients are combined. At this point you can pour the mixture into cake pans, or into a cupcake pan. This recipe should make 2 thick 8" cake layers or 24 cupcakes. But in my case I halved the recipe and made 6 jumbo cupcakes. My cupcakes baked for a total of 21 minutes, but times will change if you choose a different way to bake this recipe. After cake or cupcakes are cooled, ice with your choice of icing. I prefer some sort of chocolate icing, but it is up to you! Have fun baking and enjoy your creation!