Chocolate Cake with Cocoa and Chocolate Glaze

• • 3 ½ cups (525g) Self-Rising Flour (Farina)
• • 2 teaspoons (14g) Baking Soda
• • ½ teaspoon (4g) Salt
• • 1 teaspoon (8g) Baking Powder
• • 1 cup (100g) Cocoa Powder
• • 2/3 cup (170ml) Sunflower Oil
• • ½ cup (125g) Unsalted Butter, at room temperature
• • 1 ½ cups (390g) Granulated Sugar
• • 2/3 cup (120g) Soft Light Brown Sugar
• • 3 Medium Eggs, at room temperature
• • 1 tablespoon (10ml) Vanilla Extract
• • 2/3 cup (190g) Strained Yogurt (Greek Yogurt)
• • 2/3 cup (170ml) Milk
• • 1 1/3 cups (335ml) Hot Coffee

For the Glaze

• • 1/2 package (90g) Couverture Chocolate
• • 70% Cocoa
• • 2/3 cup (180ml) Heavy Cream

1. 1. Preheat the oven to 175°C (350°F). Grease and flour a round bundt pan (about 28cm). In a large bowl, combine the flour, baking soda, salt, and baking powder. In another bowl, sift the cocoa powder and mix it with the oil. In the bowl of a stand mixer, cream the butter until fluffy. Add both types of sugar and beat for 5 minutes until the mixture is very light and fluffy. Scrape down the sides of the bowl if necessary.
2. 2. Lower the mixer speed and add the eggs one by one. Add the vanilla. Add the cocoa-oil mixture. Add 1/3 of the flour mixture, then add the yogurt and milk. Add the remaining 1/3 of the flour mixture. Pour in the coffee and the rest of the flour. Pour the batter into the prepared pan and bake in the preheated oven for 55 minutes to 1 hour. If a wooden skewer inserted into the center of the cake comes out clean, it is ready. Let the cake cool before turning it out of the pan.
3. 3. Prepare the chocolate glaze while the cake is baking. Chop the couverture chocolate into small pieces and place them in a bowl. Heat the heavy cream in a small saucepan until it boils. As soon as bubbles appear around the edges, it is ready. Pour the hot cream over the chocolate and stir until the chocolate has melted completely. Let the glaze cool down. Once the chocolate cake has cooled, pour the glaze over it.