1 1 2 cups all-purpose flour.
1 4 cups cocoa powder.
1 2 teaspoons salt.
1 2 cups vegetable oil.
1 2 cups of boiling water.
280 grams of dark chocolate.
1 cup granulated sugar. 1 teaspoon baking soda.
1 cup yogurt (curd).
1 teaspoon vanilla extract.
1 1 2 cups heavy cream.
Step 1: Preheat the oven.
Preheat oven to 350°F (175°C) and coat a round cake pan with butter or cooking spray.
Step 2: Mix dry and wet ingredients.
In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking soda and salt. For an even distribution, stir or fork. Also, combine the plain yogurt, vegetable oil, and vanilla extract in a separate bowl. Mix the mixture well. Gradually stir the wet mixture into the dry ingredients. Finally, keep the batter clumpy-free and don't overmix.
Step 3: Pour into hot water.
Slowly pour in hot water and gently fold it into the batter. The cake becomes moist and soft in hot water. Use a spatula to smooth out the batter in the greased cake pan. To remove air bubbles, gently tap the pan on the counter. Bake the cake pan in a preheated oven.
Step 4: Baking time for the cake.
Between 30 and 35 minutes, or until the toothpick stuck in the middle is clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan before transferring it to a metal rack.
Step 5: Prepare the frosting.
Make the frosting while the cake cools. Melt the dark chocolate in a heatproof bowl with boiling water. Stir occasionally until smooth. Let cool for a few minutes. Heavy cream should be whipped in a separate bowl until it reaches its soft peak. While stirring, slowly add the melted chocolate. Continue stirring until the frosting is thick and shiny.
Step 6: Decorate the cake.
Place the cooled cake on a plate and use a spatula or cake decorating tool to spread generously the chocolate truffle frosting on the top and sides of the cake.