My Best Moist Chocolate Cake

Here is our recipe:
PREHEAT OVEN 180 c OR 350 Degrees F using your 23cm round pan size

The Cake -
3/4c 113g Plaistowe Nestle Dark chocolate 70% cocoa
4 tbsp 24g Dutch Process Cocoa Powder
1/2 cup 4fl oz Hot water
12 tbsp 169g Softened Butter
4pcs Large free range eggs  
2 egg yolks ( free range) room temperature
1 cup 200g Caster Sugar
1tbsp 1/2 fl oz Vanilla extract ( I am using the natural one ) 
1/2 cup 123g Plain Yogurt
1/2 cup 4 fl oz Skim Milk or ( wholemilk )
You can substitute using  Devondale Buttermilk

1 3/4 cup 225g Plain Flour
1 1/2tsp Baking Soda
1/2tsp Salt

Method: 

First, Whip the eggs and yolk into your Kitchen Aid mixer or any electric mixer or hand whisk in high speed then add the caster sugar very slowly until foamy. 
The eggs will take about 5 minutes to reach the ribbon stage. In my video I showed you how the ribbon stage looks like please refer to my movie.

Second, Sift all your dry ingredients your plain flour, baking soda and salt then set aside.

Third, prepared your chocolate mixture. Add hot water into your cocoa powder and whisk them until smooth. Then add your melted chocolate ( this are not ordinary chocolate bars that you can just get in the shelves ) they are baking chocolate with 70% cocoa rich and dark. Once they are smooth add your softened butter into the mixture.
At this point your eggs/sugar mixture should be ready, then we can add now our chocolate mixture. And start mixing them into your electric mixer in 30 sec or so...
4th is our milk/yogurt mixture preparation. Add with vanilla. 
5th Our alternating processed on what we called the Liquid/Dry in 3 addition.
Mixed well until they are incorporated.
Then baked them into our 23cm round tin pan sized that i had pan greased and lined with parchment paper.

Bake the cake for about 35-40 minutes or UNTIL ITS DONE!!!