A simple and moist cake featuring yogurt and unsweetened chocolate
Preheat oven to 350 degrees F/177 degrees C. Grease and flour two nine-inch cake pans, or grease their sides and put circles of parchment on the bottom.
Whisk together the flour, salt, and baking soda in a small bowl and set aside.
Cream the butter and sugars together in a stand mixer or with a handheld electric mixer for about 5 minutes.
Beat the eggs, yogurt, chocolate and vanilla into the butter and sugar mixture.
Add the dry ingredients to the wet ones on low speed, mixing only until no specks of flour are visible. Add one cup of boiling water and fold or slowly mix it into the batter.
Spoon the batter equally into the two pans and level it out. Bake in the center of the oven for 35-40 minutes, until a cake tester comes out clean. Let the layers cool in the pans for 10 minutes, then remove the cakes and let them cool thoroughly on a wire rack. Fill and frost as desire.
I used regular yogurt, not Greek-style. If you use Greek-style, add 1-2 tablespoons more water so the batter is not too thick.