Ingredients:

  • 1.75 cups (210g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 0.75 cup (75g) unsweetened dark cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 0.5 cup (120g) plain Greek yogurt
  • 1 cup (240ml) whole milk
  • 0.5 cup (120ml) avocado oil
  • 1 cup (240ml) hot brewed coffee
  • 1 package (110g) instant chocolate pudding mix
  • 2 cups (480ml) cold 2% milk
  • 1.5 cups (350ml) heavy whipping cream
  • 0.25 cup (30g) powdered sugar
  • 20g dark chocolate shavings

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease a 9x13 inch baking pan.
  2. Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  3. Add the eggs, yogurt, milk, and oil, then beat on medium speed until the batter is smooth and dark.
  4. Stir in the hot coffee by hand. Note: The batter will be very thin, but this is normal for a moist cake.
  5. Pour into the pan and bake for 30 minutes until a toothpick comes out with just a few moist crumbs.
  6. Cool the cake for 10 minutes, then use the end of a wooden spoon to poke holes every inch.
  7. Whisk the pudding mix and cold milk for 2 minutes until it begins to thicken but is still pourable.
  8. Pour the pudding over the warm cake immediately, nudging it into the holes with a spatula.
  9. Chill the cake for at least 2 hours until the pudding is fully set and the cake is cold.
  10. Whip the heavy cream and powdered sugar to stiff peaks, spread over the cake, and top with chocolate shavings.