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1
Position a rack in the center of the oven and preheat the oven to 325F.
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2
Lightly coat two 9-inch round layer pans with cooking spray and sift on cocoa; tap out excess cocoa.
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3
For a 10 to 12 cup capacity Bundt pan, generously coat the depressions of the design with spray, then sift on the cocoa.
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4
Melt the chocolate in the top of a small double boiler set over simmering water.
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5
Set it aside to cool.
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6
In a medium-sized bowl, whisk together the flour, cocoa, salt, baking powder, baking soda, and nutmeg; set aside.In a larger bowl, combine and beat together the eggs plus whites, yogurt, sugar, corn syrup, applesauce, oil, and vanilla.
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7
Stir or slowly beat in the dry ingredients, blending just until smooth.
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8
Scrape in the melted chocolate and beat well.
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9
The batter will bee quite runny.
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10
Pour the batter into the prepared pan, smooth the top, and bake it for 55 to 60 minutes for a Bundt cake, 25 to 30 minutes for layers, or 25 to 28 minutes for a sheetcake.
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11
Bake until the cake is springy to the touch and a cake tester inserted in the center comes out clean or with just a few crumbs attached; don't overbake or the cake will be dry.
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12
Cool the cake in the pan(s) about 5 minutes on a wire rack, then invertand remove the pan(s).
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13
Cool completely.
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14
If you wish, sift some unsweetened cocoa on top just before serving.
