Chocolate Cake with Cocoa and Chocolate Glaze

• • 3 ½ cups (525g) Self-Raising 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
• • 2/3 cup (170ml) Milk
• • 1 1/3 cups (335ml) Hot Coffee

For the Glaze

• • 1/2 package (90g) Dark Chocolate, 70% cocoa
• • 2/3 cup (180ml) Heavy Cream

1. 1. Preheat the oven to 175°C (350°F). Butter and flour a round cake pan with a hole in the center, about 28cm (11 inches). 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 light and fluffy. Add both types of sugar and beat for 5 minutes until the mixture is well aerated. 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 oil-cocoa 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 and then turn it out onto a rack.
3. 3. Prepare the chocolate glaze while the chocolate cake is baking. Chop the dark chocolate into pieces and place them in a bowl. Heat the heavy cream in a small saucepan until it boils—once bubbles appear around the edges, it's 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.