Ingredients:

  • 250g all-purpose flour
  • 300g coconut sugar or raw cane sugar
  • 75g extra-dark cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs
  • 240g full-fat Greek yogurt
  • 120ml neutral avocado oil
  • 1 tbsp pure vanilla extract
  • 240ml boiling hot coffee
  • 170g 70% dark chocolate chips
  • 120ml warm almond milk
  • 1 tbsp honey

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease your pan and line the bottom with parchment.
  2. In a large bowl, combine the 250g flour, 300g coconut sugar, 75g cocoa, baking powder, baking soda, and salt. Until no large lumps of sugar remain.
  3. In a separate bowl, whisk the 2 eggs, 240g Greek yogurt, 120ml avocado oil, and vanilla. Until the mixture is pale and smooth.
  4. Pour the wet ingredients into the dry. Whisk gently until just combined and a thick paste forms.
  5. Carefully pour the 240ml boiling coffee into the batter. Whisk slowly starting from the center. The batter will look very thin; this is normal.
  6. Pour batter into the pan. Bake for 35 minutes until a toothpick comes out with only a few moist crumbs.
  7. Let the cake sit in the pan for 15 minutes, then invert onto a wire rack. Until completely cool to the touch.
  8. Place 170g chocolate chips in a bowl. Heat 120ml almond milk and 1 tbsp honey until steaming, then pour over chips.
  9. Let the ganache sit for 5 minutes, then whisk until it becomes glossy and thick enough to coat a spoon.
  10. Pour the ganache over the cooled cake, letting it drip naturally down the sides.