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, lining the bottoms with parchment paper, and coating the paper. Flour the inside of the pans, shake out the excess, and set aside.
- In a large bowl, combine the 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 the mixer speed to low. While mixing, gradually 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 to 65 minutes, or until the cake tops are set and pulling away from the sides. Insert a toothpick into the center; it should come out with moist crumbs, not raw batter. Remove cakes from the oven and place on wire cooling racks.
- Let the cakes cool in their pans for 5 minutes. Invert the cakes onto wire cooling racks to cool completely.
- To assemble, place one cake layer right side up on a serving platter. 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 the buttercream. Prepare the ganache and truffles while the cake chills.
- Ensure the ganache has a pourable, pancake batter consistency. Warm it slightly if too thick, or chill briefly if too runny.
- 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. The cake can be stored at room temperature for up to 4 hours, or refrigerated for up to 5 days. It is best enjoyed within 48 hours.
Notes
For the ground nuts, 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 are made by chilling chocolate ganache, rolling it into balls, and coating them. Alternatively, purchase pre-made 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 stored and reheated as needed.