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Dotty's Prize-Winning Chocolate Cake

by in Apr 2004

Yield: 12 to 16 triple-decker servings

From the West Hill House B&B, Warren, VT


  • 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


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.
Updated Wednesday, March 3rd, 2004
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