To make the batter, you'll need:
3 cups all-purpose flour (360g)
1 1/2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (70g)
1 cup boiling water (240ml)
3/4 cup cold water (180ml)
1/2 cup plain yogurt (115g)
1 tablespoon vanilla extract
3/4 cup unsalted butter at room temperature (175g)
2 2/3 cups granulated sugar (480g)
3 large eggs at room temperature
For the filling and topping:
700g dark chocolate chips, chopped
6 tablespoons unsalted butter, cut into small pieces
4 1/2 teaspoons instant coffee powder
1 cup heavy cream fresh (270ml)
1 1/2 teaspoons vanilla extract
To make the batter, you'll need:
3 cups all-purpose flour (360g)
1 1/2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (70g)
1 cup boiling water (240ml)
3/4 cup cold water (180ml)
1/2 cup plain yogurt (115g)
1 tablespoon vanilla extract
3/4 cup unsalted butter at room temperature (175g)
2 2/3 cups granulated sugar (480g)
3 large eggs at room temperature
For the filling and topping:
700g dark chocolate chips, chopped
6 tablespoons unsalted butter, cut into small pieces
4 1/2 teaspoons instant coffee powder
1 cup heavy cream fresh (270ml)
1 1/2 teaspoons vanilla extract
Preheat your oven to 180°C (medium heat)
Line the bottoms of three 20cm-diameter springform pans with parchment paper and grease the sides with butter
Set aside
Mix the dry ingredients: in a medium bowl, whisk together flour and baking powder. Reserve
In another bowl, combine the cocoa powder and boiling water
Stir until smooth
Let cool to room temperature, stirring occasionally
Whisk in cold water, yogurt, and vanilla extract
Let cool completely
Beat the butter with sugar at high speed until light and fluffy (6-7 minutes)
Melt the chocolate chips and coffee powder in a double boiler or in the microwave in 10-second increments, stirring between each interval
Let cool to room temperature
Beat the eggs at high speed until light and fluffy (5-6 minutes)
Beat in the flour mixture, one-third at a time, followed by half of the chocolate mixture
Beat until just combined
Avoid overmixing!
Distribute batter evenly among prepared pans
Smooth tops with an offset spatula
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean
Remove from oven and let cool in pans for 5 minutes
Run a knife around each cake to release it, then transfer to a wire rack to cool completely
Set aside
Melt the chocolate chips with butter and coffee powder in a double boiler or in the microwave in 10-second increments, stirring between each interval
Let cool to room temperature
Whip the heavy cream until stiff peaks form (about 2 minutes)
Beat in the vanilla extract
Use half of this mixture to fill each cake layer
Assemble the cakes by spreading a layer of filling on top of one cake, then topping with another cake and finishing with the remaining batter
Chill in the refrigerator for at least 2 hours or until firm
Serve chilled
Calorie count per slice: 567
