Maple Hill Creamery Chocolate Cake

Other then a cheesecake this is my most requested cake. The moistness that Maple Hill Creamery brings can be compared by no other! The beauty is this you can make this cake two ways: light and fluffy using the creamline yogurt or if you like a more dense cake use the greek yogurt! You have to love the flexiblity from a product that is truly local! Frost this cake with your favorite frosting (I use a coffee buttercream).

1 tbsp dutch processed cocoa (use a good quality one)
1 tbsp AP flour

Whisk these two together. Butter to 9" round pans, "flour" using cocoa mixture. Set pans aside.

CAKE:

2 c AP flour
2/3 c dutch processed baking cocoa *
1 1/2 tsp baking soda
1 1/2 c raw sugar
1/2 c Kriemhild Butter, room temperature
2 eggs, room temperature
2 c Maple Hill Creamery Plain Yogurt, room temperature (or equal amount of Maple Hill Creamery greek yogurt)
1 1/2 tsp vanilla extract
(optional for an almond chocolate cake reduce vanilla to 1/2 tsp and use 2 tsp Almond extract)

Preheat oven to 350 degrees F.

In a large bowl sift together the flour, cocoa and baking soda.

In a large mixing bowl beat butter and sugar until light and fluffy, about 5 minutes. Stop machine and scrap down sides. Add eggs one at a time, until well incorportated, scraping down sides in between.

Combine extract with yogurt. Add 1/2 c dry ingredients, then 1/2 c yogurt to butter mixture on low speed. Beat just until combine before adding more. Alternate dry with wet, until all ingredients are combined. (do not over beat, mix just until most of the ingredients have blended in).

Divide batter among the two 9" pans (TIP: use an ice cream scoop or a measuring cup to evenly divide the batter). Gently tap pans on counter to release air bubbles.

Bake in oven at 350 degrees F for 45-50, rotating halfway through, or until an inserted toothpick comes clean. (the cake will be slighlty pulling away from sides of pan).

Allow to cool in pan on a rack for 10 minutes. Then invert onto baking rack, remove pan and allow to cool completely before frosting. (You can slice each round in half to yeild 4 layers for a more dramatic look).

This recipe will make 24 cupcakes. Adjust the baking time to 15-18 minutes.

* I use a 50/50 combination of a Black cocoa and dutch processed cocoa, this gives a nice dark chocolate taste. I buy my cocoa at the Little Falls Co-Op.