Ingredients

• 0.75 cups unsweetened cocoa powder
• 1.5 cups hot coffee
• 1.75 cups white sugar
• 0.5 cups Greek yogurt
• 0.5 cups whole milk
• 2 large eggs , at room temperature
• 2 teaspoons vanilla extract
• 0.75 cups olive oil
• 2 cups unbleached flour
• 1 teaspoon salt
• 0.5 teaspoons baking soda
• 0.5 teaspoons baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Place cocoa into a small bowl. Pour coffee over cocoa and stir to combine. Set aside to cool.
3. 3 Combine sugar, yogurt, milk, eggs, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
4. 4 Whisk together flour, salt, baking soda, and baking powder in a large bowl until no lumps remain. Pour dry ingredients into wet ingredients and beat until just combined. Stir in cooled coffee mixture, then pour batter into the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 35 minutes. The centers may look slightly wet but will spring back lightly when touched.
6. 6 Remove from the oven and cool in the pans for 15 minutes. Run a table knife around the edges of each pan to loosen, then invert cakes carefully onto a wire rack and let cool completely, about 30 minutes.

Nutrition per serving