In a mixing bowl, combine milk, butter, instant coffee, dark chocolate, and sugar. Whisk until everything is nicely coated with milk.
Microwave the mixture for 20 seconds, pausing to stir in between, to ensure it doesn’t burn. If you don’t have a microwave, you can use a double boiler (melt the ingredients over a bowl of hot water).
Once melted, add yogurt and oil. Whisk until incorporated. Then, add 3 eggs and whisk them in for about 3 minutes until well mixed.
Sift in the dry ingredients, including flour, cocoa powder, salt, baking powder, and baking soda. Whisk until the batter is smooth. Be careful not to overmix the batter; just mix until all the flour has disappeared and there are no lumps.
Pour the batter into two prepared 6-inch baking tins. Bake in a preheated 150°C (302°F) oven for one hour.
Once baked, let the cakes cool in the pans for half an hour, then remove them from the pans and let them cool completely on a wire rack.
For the Chocolate Ganache:
You will need 400 grams of heavy cream and 400 grams of dark chocolate. Pour the heavy cream over your chocolate.
Microwave the mixture for 20 seconds, stirring in between until it is completely melted.
After melting, the chocolate will be light and runny. Let it sit for about 3 to 5 hours for it to thicken well into a ganache. You can speed up the thickening process by placing it in the fridge.
To decorate your cake, slice each cake into halves. Pour the ganache over each cake layer and use a spatula to even it to the edge of the cake.
Continue this process for the remaining slices, and finish off with the remaining ganache, coating the outside of the cake.
Cut into the cake, see what it looks like, and enjoy!
Enjoy your delicious homemade chocolate cake!
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