Ingredients:

  • 190g all-purpose flour
  • 45g Dutch-process cocoa powder
  • 200g granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 245g full-fat Greek yogurt, room temperature
  • 120ml neutral oil (avocado or grapeseed oil)
  • 2 large eggs, room temperature
  • 2 tsp vanilla bean paste or extract
  • 60ml strong hot coffee

Instructions:

  1. Preheat your oven to 180°C (350°F) and line your pan with parchment paper.
  2. Sift 190g all purpose flour, 45g cocoa powder, 1 tsp baking soda, 0.5 tsp baking powder, and 0.5 tsp sea salt.
  3. Stir in 200g granulated sugar until evenly distributed.
  4. In a separate jug, whisk 245g Greek yogurt, 120ml oil, 2 eggs, and 2 tsp vanilla bean paste.
  5. Pour the wet mixture into the dry ingredients. Whisk until just combined—stop the moment you see no more white streaks.
  6. Slowly pour in 60ml strong hot coffee while whisking gently.
  7. Pour the glossy mixture into your prepared pan.
  8. Bake the cake. Bake for 45 minutes until a skewer comes out with just a few moist crumbs.
  9. Let it sit in the pan for 10 minutes before transferring to a wire rack.