Cake Batter

1. In a bowl sift flour, cocoa, baking powder, baking soda, salt, and sugar and mix through.
2. Set aside.
3. In another bowl add double cream yogurt, eggs, vanilla, and oil and mix.
4. Make a cup of black coffee, with hot water and coffee granules.
5. Add wet ingredients to dry ingredients.
6. Mix to combine everything.
7. Divide into 2 x 8-inch prepared tins.
8. Bake for +- 30 minutes at 170^oC / 338^oF.
9. Or test with a knife in the center of the cake. If it comes out clean cake is done.
10. Leave to cool for 5 minutes and slide the knife around the sides and turn it out on a cooling rack and let it cool completely.

Frosting

1. In a pot add flour, cocoa, and sugar and mix it well then add milk.
2. Place on medium high heat and stir all the time until it forms a thick past and it bubbles.
3. Cover with a plastic on the paste and set aside to cool completely.
4. Add butter in a mixer bowl and beat for about 5 minutes till pale.
5. Add vanilla.
6. Mix coffee granules with hot water. It will cool immediately and pour in the butter mixture.
7. Add the cold paste, 1 heaped spoon at a time as you mix until all is incorporated.
8. When the cake is completely cold assembled.