Ingredients:
- 375g all-purpose flour
- 250g granulated cane sugar
- 12g baking powder
- 3g sea salt
- 4 large eggs
- 240ml whole milk
- 240ml neutral oil (grapeseed or avocado)
- 10ml pure vanilla extract
- 30g unsweetened Dutch-process cocoa powder
- 45ml hot water
- 15ml maple syrup
- 240g low-fat Greek yogurt (strained)
- 225g light cream cheese
- 60g powdered sugar
- 10g dark chocolate shavings
Instructions:
- Preheat your oven to 180°C (350°F) and grease two 9-inch round cake pans with parchment paper rounds.
- In a small bowl, whisk the Dutch-process cocoa powder, hot water, and maple syrup until it forms a smooth, mahogany-colored paste. Set aside.
- In a large mixing bowl, whisk the eggs, granulated sugar, milk, oil, and vanilla extract until well combined and smooth.
- Sift the all-purpose flour, baking powder, and salt into the wet ingredients. Whisk gently until the batter is just combined and no large lumps remain.
- Divide the batter exactly with 400g of the vanilla batter into a separate bowl and fold in the prepared cocoa paste until the batter is a uniform chocolate color.
- Using the zebra layering technique, place 2 tablespoons of vanilla batter into the center of the pan. Directly into the center of the vanilla, place 2 tablespoons of chocolate batter. Repeat, alternating colors, until the batter is used up.
- Bake for 35 minutes, or until a skewer inserted into the center comes out clean. Allow cakes to cool completely on a wire rack.
- Prepare the frosting by beating together the strained Greek yogurt, light cream cheese, and powdered sugar until light and fluffy.
- Frost the cooled cake layers and garnish with dark chocolate shavings before slicing.