Ingredients
Equipment
Method
- Preheat your oven to 325 degrees F (163 degrees C). Prepare two 8-inch round cake pans by coating them with vegetable shortening or butter. Line the bottom of each pan with parchment paper, also coating the paper with shortening or butter. Sprinkle flour inside the pans, shake to coat, and tap out the excess.
- In a large bowl, combine granulated sugar, brown sugar, flour, cocoa powder, salt, baking powder, and baking soda. Stir to mix.
- Add the eggs, egg yolk, vegetable oil, yogurt, and vanilla extract to the dry ingredients. Beat on low speed with an electric mixer until just blended, then increase to medium speed and beat for 2 minutes, scraping down the sides as needed.
- Reduce mixer speed to low. While mixing, slowly pour in the hot coffee until blended. Stop the mixer and use a spatula to ensure the batter is well combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 55-65 minutes, or until the cake tops are set and pulling away from the sides. Insert a toothpick into the center; if it comes out with moist crumbs but no raw batter, the cakes are done. Remove from oven and place on wire cooling racks.
- Let the cakes cool in their pans for 5 minutes. Invert the pans onto cooling racks to remove the cakes. Allow the cakes to cool completely before frosting.
- To assemble, place one cake layer right side up on a cake board. Spread a generous amount of milk chocolate buttercream over the top. Place the second cake layer upside down on top of the buttercream. Cover the entire cake with a thick layer of buttercream, smoothing the top and sides.
- Press ground nuts around the bottom edge of the cake.
- Refrigerate the cake for 1 hour to firm up the buttercream.
- Prepare the chocolate ganache. Ensure it has a pourable consistency, like pancake batter. Thicken if too runny or warm slightly if too thick.
- Pour the ganache over the top of the chilled cake, allowing it to drip down the sides.
- Decorate the top of the cake with chocolate truffles.
- Refrigerate until ready to serve.
Notes
To prepare ground nuts for decoration, process about 3/4 cup of nuts in a food processor until ground. Be careful not to over-process into nut butter. Roasted and salted nuts are recommended, but raw nuts will also work.
Homemade chocolate truffles can be made by preparing chocolate ganache, chilling it until firm, rolling into balls, and coating as desired. Alternatively, use store-bought truffles.
Cake layers can be stored in the refrigerator for up to 48 hours or frozen for up to 3 months. Buttercream and ganache can also be prepared in advance and stored appropriately. Bring chilled components to room temperature before assembly for best results.