2 cups of all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup unsalted butter or margarine, softened
1 1/4 cups granulated sugar
2 large eggs
120g bittersweet chocolate, melted
1 teaspoon vanilla extract
3/4 cup plain yogurt, at room temperature
1/3 cup boiling water
For the frosting:
3/4 cup unsalted butter or margarine, softened
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
For the glaze:
1/4 cup unsalted butter or margarine, softened
1/3 cup melted bittersweet chocolate
3 tablespoons heavy cream
1 cup confectioners' sugar, sifted
2 cups of all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup unsalted butter or margarine, softened
1 1/4 cups granulated sugar
2 large eggs
120g bittersweet chocolate, melted
1 teaspoon vanilla extract
3/4 cup plain yogurt, at room temperature
1/3 cup boiling water
For the frosting:
3/4 cup unsalted butter or margarine, softened
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
For the glaze:
1/4 cup unsalted butter or margarine, softened
1/3 cup melted bittersweet chocolate
3 tablespoons heavy cream
1 cup confectioners' sugar, sifted
Preheat the oven to a moderate temperature (170°C)
Butter two 9-inch round cake pans
Sift together the flour and baking powder
Melt the chocolate in small pieces over low heat
In a large mixing bowl, cream together the butter or margarine and sugar until light and fluffy
Beat in the eggs one at a time, allowing each egg to blend fully before adding the next
Melted chocolate and vanilla extract; mix well
Alternate adding the flour mixture and yogurt, beating well after each addition, beginning and ending with the flour
Add the boiling water; beat until well combined
Bake for 25-30 minutes
Allow to cool
For the frosting: cream together the butter or margarine and sugar
Melted chocolate and vanilla extract; mix well
Frost the cake when it's still warm
For the glaze: melt the butter or margarine in a small saucepan over low heat
Add the melted bittersweet chocolate and heavy cream; stir until smooth
Remove from heat and stir in confectioners' sugar until combined
Allow to cool and thicken
To freeze: wrap individually, label, and store at -18°C (0°F) or below
To serve: thaw at room temperature for 5-6 hours
Garnish with chopped nuts coated in confectioners' sugar
