Name: Chocolate and Espresso Cake
Prep time: 150 min
Yield: 10
Cuisine: Internacional
Ingredients: 3 cups flour, sifted; 1 1/2 teaspoons baking soda; 1/2 teaspoons salt; 1 cup water, boiling; 3/4 cups cocoa powder; 3/4 cups water; 1/2 cups plain yogurt; 1 tablespoon vanilla essence; 180 grams butter, soft; 2 2/3 cups sugar; 3 eggs; 600 grams bittersweet chocolate, in pieces (b); 90 grams butter, (b); 4 1/2 teaspoons espresso powder, (b); 1 pinch salt, (b); 1 cup whipping cream, (b); 1 1/2 teaspoons vanilla essence, (b)

Preparation

2h 30 mins

The ingredients with a (b) are for the frosting. Preheat the oven to 350ºF. Grease 3 round 9-inch diameter pans and place a greased circle of parchment paper at the bottom. To make the cake, mix flour, baking soda, salt, and sift. Separately, add hot water over the cocoa and stir. Let cool in the refrigerator. Mix cold water with yogurt and vanilla. Using a mixer, beat butter and sugar for 6 minutes. Add the eggs one at a time and beat for 3 minutes. Add one-third of the flour mixture, beat, then half of the cocoa mixture. Then add half of the flour and then the rest of the cocoa, finishing with the flour. Mix well and divide into the 3 pans, leveling them properly.