1 large egg
1 cup caster sugar
150g plain Greek style yogurt (or sour cream)
¼ cup vegetable oil
1 ½ teaspoons vanilla extract
½ cup coffee, room temperature or warm
½ cup cocoa powder
1 cup plain flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt, optional
1 tsp orange flavored liqueur
225g semi-sweet chocolate
1 cup cream
Preheat oven 175C and line a 9-by-9-inch square baking pan.
Combine egg, sugar, yogurt, oil, vanilla, coffee , cocoa powder and whisk until smooth and combined. Sift in the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.
Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick inserted in the centre comes out clean. Allow cake to cool in pan completely, at least 30 minutes,
In a small pot, heat the cream and pour over chocolate. Let it stand for 1 minute and then mix to combine until it is smooth and velvety. Lightly smooth and spread the ganache with a spatula or offset knife.
Allow ganache to set at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.