Foolproof Chocolate Cake
from Maine via Susan Felton and Suchèle Bakers
Set oven to 325F
Prepare the ingredients below and grease and dust 3-8” cake pans. Place the pans on a tray so you can turn
and remove them more easily.
2 c. flour
1 ½ baking soda
¾ t baking powder
¾ t kosher salt
¼ c cornstarch
1 1/2t vanilla extract
Pour ¾ c boiling water over:
3oz chopped unsweetened chocolate
Stir together and set aside
¾ c. butter
1 7/8 c br. Sugar (fill up a 2-cup measure and take away 2 Tablespoons)
Blend and beat in:
3 eggs, one at a time
When thoroughly blended stir in melted chocolate at slow speed. Scrape down, mix again and add ½ cup of dry mix, blend.
Add all of yogurt mix, blend. Add remaining dry mix and give a final mix at high speed.
Pour or spoon one third of batter into each pan. Use a knife blade pointing straight down to even and remove air
pockets. Bake for 20-25 minutes or just until the tops are firm to a light touch.
Cool on racks. I turn them out after fully cooled. If the layers get stuck to the bottom of the pan heat gently on
a burner to loosen
Chocolate Frosting ….to eat with a spoon.
Stir together in a heavy bottom saucepan over medium heat to dissolve:
¼ c granulated sugar
½ c heavy cream
½ c evaporated milk
Bring to a rolling boil. Reduce heat and maintain at a low boil for 8 minutes. Reduce heat if necessary to make
sure bottom doesn’t brown.
½ c cold butter cut into pieces
4oz cut up unsweetened chocolate
Stir into hot creamy mix until combined with:
1 t excellent vanilla
Refrigerate, stirring every 10 minutes until thick and smooth.
Do not let it harden. Prepare to frost the cake!
Put a good dollop of frosting on the bottom layer. Using a thin blade spatula spread it to the edges.
Repeat on remaining layers. Putty up the outside with a light coat. Reserve some frosting for a finish coat.
Refrigerate briefly and then finish the sides and top. Sprinkles over all!