Ingredients:
- 250g All-purpose flour
- 60g High-quality Dutch-process cocoa powder
- 150g Coconut sugar
- 1.5 tsp Baking soda
- 1 tsp Sea salt
- 240ml Hot brewed coffee
- 120ml Greek yogurt
- 2 Large eggs
- 1 tbsp Vanilla bean paste
- 5 Large egg whites
- 200g Granulated sugar
- 340g Unsalted grass-fed butter, softened
- Coal Black gel food coloring
- Royal Purple gel food coloring
- Navy Blue gel food coloring
- 1 tbsp Vodka
- 0.5 tsp White gel food coloring
- Edible silver star sprinkles
Instructions:
- Preheat your oven to 180°C (350°F) and grease two 9-inch round cake pans.
- Whisk 250g all purpose flour, 60g Dutch process cocoa, 150g coconut sugar, 1.5 tsp baking soda, and 1 tsp sea salt together in a large bowl. Ensure cocoa is free of lumps.
- In a separate jug, combine the 120ml Greek yogurt, 2 large eggs, and 1 tbsp vanilla bean paste. Slowly pour the 240ml hot brewed coffee into the cocoa mixture to 'bloom' the chocolate flavor, then fold in the wet yogurt mixture until just combined.
- Divide the batter evenly between the prepared pans and bake at 180°C for 35 minutes until the center is firm. Cool completely before frosting.
- Prepare the Swiss Meringue: Whisk 5 large egg whites and 200g granulated sugar over a double boiler until the temperature reaches 71°C (160°F). Transfer to a stand mixer and whip until stiff, glossy peaks form and the bowl is cool to the touch.
- Slowly add 340g softened grass fed butter piece by piece while whipping. Once smooth, divide a portion of the frosting into three bowls and tint with Black, Purple, and Navy Blue gel colors.
- Apply dollops of the different colored buttercreams onto the cake. Use an offset spatula on a rotating turntable to swirl them together once or twice around, creating a marbleized galaxy effect.
- Mix 1 tbsp vodka with 0.5 tsp white gel food coloring. Use a stiff-bristled brush to splatter 'stars' onto the cake. Use a fine-tipped brush and silver dust to map out specific zodiac constellations and finish with star sprinkles.