For the Cake:
1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup plain yoghurt (at room temperature)
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup hot water
For the Chocolate Ganache:
1 cup dark chocolate chips or chopped dark chocolate
1/2 cup heavy cream
Heat the oven to 350°F (175° C). Oil and flour a 9-inch round cake pan, or line with parchment paper.
Sieve together the flour, sugar, cocoa powder, baking soda, and salt in a bowl. In another dish, whisk together the yoghurt, vegetable oil, and vanilla essence until smooth.
Add the wet components to the dry ingredients gradually, combining thoroughly.
Add hot water to the cake mix slowly and stir well to form a smooth batter.
Fill the greased cake pans with batter and bake for 30-35 minutes until the toothpick from the centre comes out clean. Once done, take out the cake and let it cool.
While the cake is baking, make chocolate ganache by boiling heavy cream until it simmers.
Pour the heated cream over the chocolate chips and allow to settle for 1-2 minutes. Once the chocolate has melted, thoroughly blend the mixture.
Cover the cake with chocolate ganache and chill until firm. Decorate the cake with homemade chocolate truffles and enjoy.