Unforgettable Devil’s Food Cake

Preheat your oven to 180°C. Butter, two 8 inch cake pans. Then line the bottoms of the pans with parchment paper.

In a separate bowl, whisk the cocoa with the hot coffee until the cocoa has dissolved and the mixture is nice and smooth. Then whisk in the plain yogurt and vanilla extract. In a large bowl whisk together the flour, baking soda, and salt.

Then, in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and oil and beat, on medium high speed, until the mixture is soft and fluffy, and light in colour.

Add the eggs, one at a time, mixing well after each one. Alternate adding the flour mixture, and the cocoa mixture, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops with the back of a spoon. Bake for about 30 – 35 minutes or until a knife inserted in the centre comes out clean.

Remove from oven and place on a wire rack to cool for about 10 minutes. Then, one cake at a time, place a wire rack on top of the cake pan and invert. Remove the parchment paper and cool completely before icing.

Melt the chocolate in a heatproof bowl in the microwave. Remove and let cool to room temperature.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until it is light and fluffy. Beat in the vanilla extract. Add the chocolate and beat on low speed until mixed. Increase the speed to medium-high and beat until icing is smooth and glossy.

Place one cake layer on your serving plate and spread with about 240 ml of icing. Place the other Devil’s Food Cake layer on top of the icing and cover the entire cake with the remaining icing.