For the batter
150 g of bittersweet chocolate, chopped
1/4 cup of hot water
2 cups of all-purpose flour
1 1/4 cups of sugar
1 tablespoon of baking soda
1 tablespoon of vanilla extract
1/2 cup of butter
1 cup of natural yogurt
1 egg, beaten
2 egg yolks
For the filling
2 large egg whites
1 teaspoon of cream tartar
1/2 cup of sugar
1 tablespoon of vanilla extract
For the topping
50 g of bittersweet chocolate, chopped
2 tablespoons of hot water
1/4 teaspoon of instant coffee (optional)
2 cups of confectioners' sugar
3 tablespoons of butter
1/2 teaspoon of vanilla extract
1 tablespoon of milk
For the batter
150 g of bittersweet chocolate, chopped
1/4 cup of hot water
2 cups of all-purpose flour
1 1/4 cups of sugar
1 tablespoon of baking soda
1 tablespoon of vanilla extract
1/2 cup of butter
1 cup of natural yogurt
1 egg, beaten
2 egg yolks
For the filling
2 large egg whites
1 teaspoon of cream tartar
1/2 cup of sugar
1 tablespoon of vanilla extract
For the topping
50 g of bittersweet chocolate, chopped
2 tablespoons of hot water
1/4 teaspoon of instant coffee (optional)
2 cups of confectioners' sugar
3 tablespoons of butter
1/2 teaspoon of vanilla extract
1 tablespoon of milk
Melt the chocolate and hot water over low heat
Remove from heat and let cool
In a large bowl, combine the remaining batter ingredients
Beat with an electric mixer for 3 minutes
Add the melted chocolate and beat until smooth
Divide the batter into two 20 cm diameter forms
Bake in a moderate oven (180°C) preheated to 30 minutes or until a toothpick comes out clean
Remove from the oven and let cool for 10 minutes
Turn out of the molds and let cool completely
Prepare the filling: beat the egg whites and cream tartar until stiff peaks form, then add the sugar and vanilla extract
Spread the mixture onto a paper-lined baking sheet to a diameter of 15 cm
Bake in a moderate oven (180°C) preheated for 15 minutes or until set
Remove from the oven and let cool
Prepare the topping: melt the chocolate, coffee, and water over low heat, then remove from heat and let cool
In a small bowl, mix together the confectioners' sugar, butter, vanilla extract, and milk
Add the melted chocolate and beat until smooth
To assemble the cake: place the filling between the two cakes and top with the prepared topping
Serve at room temperature.
