Cake batter

NutritionSortLoading...
Loading...

250g all-purpose flour

56 Dutch process cocoa powder

2tsp baking powder

200g granulated sugar

110g light brown sugar

¾ tsp salt

3 medium eggs

120ml sunflower oil

215g Greek yogurt

1 tsp vanilla extract

240ml hot coffee

Select allAdd

SortLoading...
Loading...

Chocolate buttercream

250g butter

450g powdered sugar

40g Dutch process cocoa powder

45ml heavy cream

⅛ tsp salt

2 tsp vanilla extract

Select allAdd

SortLoading...
Loading...

Ganache

100g couverture chocolate

100g heavy cream

Select allAdd

Steps

1. Preheat oven to 170C and prepare one or two 20cm pans with baking paper

2. Combine all dry ingredients and sieve them: all-purpose-flour, cocoa powder, baking powder. Stir well. Add all of the sugar and blend well so everything is evenly combined and no clumps of brown sugar remain.

3. In a separate bowl, combine eggs, sunflower oil, Greek yogurt and vanilla extract and whisk to blend well.

4. Make a well in the center of the dry ingredients and pour in the wet. Mix with a whisk, starting gently in the center, until combined. The batter will be thick and dry.

5. Add the hot coffee in two to three parts and mix until the batter is smooth. The batter will be very thin and liquidy.

6. If using one pan: divide batter in half based on weight and pour one half into the pan. If using two pans, pour batter evenly divided into both. Tap the pans on the countertop to allow any large air bubbles to surface and pop.

7. Bake for about 30 minutes until skewer inserted into the center comes out clean and the top. If using one pan, rest the cake for about 5-10 minutes before removing from the pan, then reline with baking paper and pour in the second batch of batter, repeating the baking step.

8. Wrap both cakes in plastic wrap to trap moisture while they cool down.

9. Prepare a ganache by melting 100g couverture chocolate with 100g heavy cream. Set aside to cool until it firms up enough to spread without oozing off the cake.

10. Prepare buttercream by whipping up butter in a stand mixer for 2 minutes. Add powdered sugar, cocoa powder, cream, salt and vanilla extract and whip until combined and smooth.

11. On each layer of cake, spread a generous amount of ganache. If necessary place layers in the freezer for 30 minutes to harden the ganache layer. Spread a layer of buttercream frosting on the first layer, then place the second layer on top. Use all of the remaining buttercream to frost the cake all over.

12. Chill in the fridge overnight.

Recipe modified from scientificallysweet.com