Accessories
2 cake pans of 20 cm diameter
Cake Batter
2 cups all-purpose flour
1 3/4 cup granulated sugar
1 cup natural yogurt
1/2 cup unsalted butter, softened
1/4 cup hot water
1 teaspoon baking soda
1 teaspoon vanilla extract
150g semisweet chocolate
2 large eggs
1 egg yolk
Filling
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites
Topping
2 cups confectioners' sugar
3 tablespoons unsalted butter, softened
2 tablespoons hot water
1 tablespoon milk
1/2 teaspoon vanilla extract
50g semisweet chocolate
Accessories
2 cake pans of 20 cm diameter
Cake Batter
2 cups all-purpose flour
1 3/4 cup granulated sugar
1 cup natural yogurt
1/2 cup unsalted butter, softened
1/4 cup hot water
1 teaspoon baking soda
1 teaspoon vanilla extract
150g semisweet chocolate
2 large eggs
1 egg yolk
Filling
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg whites
Topping
2 cups confectioners' sugar
3 tablespoons unsalted butter, softened
2 tablespoons hot water
1 tablespoon milk
1/2 teaspoon vanilla extract
50g semisweet chocolate
Cake Batter
Preheat the oven to medium temperature and grease the cake pans with butter
Melt the chocolate in a saucepan over low heat and let it cool
In a blender, blend the remaining ingredients
Add the melted chocolate and blend
Pour into the prepared pans
Bake for 30 minutes
Let it cool when warm
Filling
Beat the egg whites until fluffy
Add the granulated sugar and beat well
Add the vanilla extract
Line a baking dish with parchment paper and spread the meringue over it, forming a circle of 15 cm diameter
Bake for 15 minutes
Let it cool
Topping
Melt the chocolate in a saucepan
Let it cool
In a bowl, mix together the confectioners' sugar, butter, vanilla extract, and milk
Add the melted chocolate and blend well. Reserve
Assembly
Place one of the cakes on a plate and top with meringue
Cover with the other cake and spread the topping over it
Optional: decorate with shaved chocolate.
