Ingredients
2½ cups all-purpose flour, plus more for pans
2¼ cups brown sugar
1¼ cups cocoa powder
1 tbsp baking soda
1½ tsp baking powder
½ tsp salt
1½ cups Greek-style yoghurt
¼ cup creme de cacao, or coffee liqueur
¾ cup vegetable oil
3 eggs, at room temperature
1½ tsp vanilla extract
16 oz chocolate frosting, (2 tubs), preferably Betty Crocker
5 oz dark chocolate bars, shaved
cooking spray
Preparation
Preheat the oven to 350 degrees F and grease a 10-inch round cake pan.
Sift together the flour, cocoa, baking soda, baking powder, and salt into a mixing bowl. Add sugar and whisk to combine. Set aside. In another bowl, put in the yogurt, eggs, and vanilla. whisk until well combined.
Fold in the sifted flour mixture into the yogurt mixture until evenly incorporated. Pour in the batter the prepared cake pan and bake for 35 to 40 minutes until the cake tester comes out clean.
Cool in the pan for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place the cake, flat side up, on a flat plate or cake pedestal. Then using a bread knife or any serrated knife, carefully slice the cake into 2 horizontally. Set aside the top half.
For the bottom half, brush the sliced part with creme de cacao or coffee liqueur until moist.
Add half of the frosting onto the bottom half and spread until the entire cake area is covered evenly. Scrape off any excess.
Cover the cake with the top half, rounded side up, then brush with more liqueur and spread the remaining of the frosting evenly on the top and sides of the cake.
Spread the chocolate shavings on top and chill in the fridge until ready to serve.
