Ingredients:

  • 250g all-purpose flour
  • 300g coconut sugar or raw cane sugar
  • 45g unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 120g plain Greek yogurt (2% or full fat)
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 240ml boiling water or hot coffee
  • 120ml light olive oil or avocado oil
  • 115g unsalted butter
  • 30g unsweetened cocoa powder (for glaze)
  • 60ml milk of choice
  • 240g sifted powdered sugar
  • 1 tsp vanilla extract (for glaze)

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the flour, coconut sugar, 45g cocoa powder, baking soda, and sea salt until well combined.
  3. In a saucepan, combine 115g unsalted butter, 120ml oil, and 240ml boiling water (or coffee). Whisk until the butter is completely melted and the mixture is sizzling slightly at the edges.
  4. Pour the hot liquid into the dry ingredients. Whisk gently until no dry streaks of flour remain.
  5. Stir in 120g Greek yogurt, 2 large eggs, and 1 tbsp vanilla extract.
  6. Pour the batter into the prepared 9x13 pan and bake for 20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  7. While the cake is baking, prepare the glaze: In a medium saucepan, melt the butter over medium heat. Stir in 30g cocoa powder and 60ml milk. Bring to a gentle simmer, then remove from heat.
  8. Whisk in the sifted powdered sugar and 1 teaspoon of vanilla extract until the glaze is smooth and glossy.
  9. Pour the warm glaze over the cake immediately after taking it out of the oven. Let the cake sit for at least 20 minutes. The glaze will develop a thin, delicate shell as it cools.