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DIRECTIONS:
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Preheat oven to 350° F. Liberally spray a 9x9 square baking pan; set aside until ready to use.
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In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth. Add coffee, cocoa powder, and whisk until batter is smooth and free from lumps.
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Add the flour, baking soda, baking powder, salt, and whisk until batter has just combined, about 1 minute.
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Add batter to pan, bake for 25 minutes or until toothpick inserted comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before frosting.
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Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
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In a small microwave-safe bowl or measuring cup, heat the cream on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.
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Pour hot cream over the chocolate and let it stand about 1 minute. Whisk until chocolate has melted and mixture is smooth and velvety.
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Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing the ganache to cool and thicken a bit. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife. Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.