MOIST CHOC CAKE

For the cake:

240g fine white flour
85g cocoa powder
430g caster sugar
1/2 tbsp baking soda
1 tsp baking powder
210g plain yoghurt
200ml hot water
3 large eggs
1 tsp vanilla etract
85g salted butter !melted"
1# $reheat your oven to 1%& degrees celsius#
2# 'ine and grease 3 ( inch round cake tins
3# in a miing bowl) sift the flour) cocoa powder) sugar) baking soda and baking
powder together# *i well on low speed#
4# +n a smaller bowl) break 3 eggs and add vanilla etract# 'et it sit and allow to
infuse#
5# ,ave your mier turned on at slow speed) and add oil) egg miture) yoghurt) and
lastly hot water to flour miture# -e careful not to overbeat#
.# /ivide the batter into prepared cake tins) then bake each layer for 15&20mins)
depending on your oven# 0ake is done when toothpick inserted comes out clean#
Chocolate swiss meringue buttercream:
2 egg whites
120g caster sugar
250g unsalted butter
150g nutella
50g cocoa powder
2 tbsp ha1elnut paste
1/2 tsp coffee etract
2 cups whipping cream
1# -eat your whipped cream on high speed until soft peaks form# 2et aside#
2# +n a clear glass bowl) add eggs white and sugar together and heat over medium heat
using double boiler method#
3# 0ontinuously stir) and do not leave the miture# 3nce the sugar has all dissolved)
pour this miture into a miing bowl and beat on high speed until stiff peaks form#
4his will take around 5&% minutes#
4# 3nce you have the stiff peaks) ad5ust speed to medium and add butter) bit by bit#
5# *ake sure everything is well incorporated# 6dd nutella# *i well#
.# 6dd sifted cocoa powder# *i well#
%# 6dd ha1elnut paste and coffee etract# *i well#
8# 'astly add your pre&whipped whipping cream# *i well# 0over your bowl with
cling film and let it sit for a few hours until the color darkens#