Instructions

1. In a large mixing bowl, whisk the eggs, sugar and maple syrup until combined.
2. Add the cacao powder and mix well. Add flour and whisk until you get a smooth batter, but don’t overmix.
3. Divide the batter between the cake tins, spreading it out evenly.
4. Bake on the lower rack in the oven for 25-30 minutes or until a wooden skewer inserted in the centre comes out clean.
5. While the cake is baking, prepare the frosting. In a large bowl, combine yogurt, cocoa powder, maple syrup, and vanilla, then whisk well. Pour in the cooled chocolate and whisk until smooth and thick, adding the sugar gradually. Add more sugar if the sauce is not thick enough (it should be spreadable - but it will get thicker in the fridge!) Refrigerate it until you’re ready to frost the cake.
6. Remove the cakes from the oven and let them cool in the tins for 10 minutes.
7. Using a spatula, separate the edge of each cake from the pan, then turn them onto a wire rack. Peel off the parchment paper, turn them overt, then place them (bottom down) on the wire rack. Let them cool completely.
8. Take the frosting out of the fridge - if not thick or sweet enough, mix in more icing sugar.
9. Add a thick layer of frosting on top of a cake. Put this on a serving plate. Put the other cake on top and frost the cake all over with the remaining cream.
10. Rest in the fridge for an hour for the frosting to set.
11. Dust with cocoa powder before slicing and serving (or use icing sugar, edible star-dust, sprinkles, chocolate shavings, fresh berries etc).