225 g all-purpose flour
63 g cocoa powder
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
180 ml milk
150 g butter
50 g chocolate
1 tsp. vanilla essence
152 g yoghurt
250 g sugar
Sugar Syrup:
2 tbsp. hot water
2 tbsp. icing sugar
Chocolate Ganache:
400 g chocolate
200 g heavy cream
Chocolate Glaze:
275 g chocolate
275 g cream
Line and prepare cake pans; preheat the oven to 180°C. Sift the dry ingredients for the cake and set aside.
Melt butter, milk, and chopped chocolate in a saucepan until the milk begins to boil. Set aside. In another bowl, beat the yoghurt and sugar.
Add the wet and dry mixtures alternately to the yoghurt mixture to prepare the cake batter. Pour the batter into lined cake tins and bake at 180°C for 30 minutes. Cool the cake on a wire rack.
Mix hot water with icing sugar to prepare the sugar syrup. Let cool. Melt chopped chocolate in cream over simmering water to make ganache. Chill in the fridge for 30 minutes.
When the ganache thickens, shape it into truffle balls. Soak the cake layers in sugar syrup. Add frosting between layers, crumb coat, chill, and set.
Glaze and decorate the cake with chocolate glaze and ganache truffle balls.