Ingredients:

  • 1.75 cups all-purpose flour
  • 0.75 cup maple syrup
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup low-fat Greek yogurt
  • 0.5 cup neutral oil
  • 2 tsp vanilla extract
  • 1 cup boiling hot coffee
  • 0.5 cup unsalted butter, softened
  • 1 cup cocoa powder
  • 2 cups powdered sugar
  • 0.5 cup Greek yogurt
  • 1 tsp vanilla extract
  • 3 tbsp milk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. Whisk together the flour, cocoa powder, maple syrup, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, beat the eggs, Greek yogurt, oil, and vanilla. Gradually stir the wet ingredients into the dry until just combined.
  4. Fold in the boiling coffee until the batter is smooth.
  5. Divide batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Beat softened butter until creamy. Sift in cocoa powder and powdered sugar, then blend in Greek yogurt and vanilla.
  8. Slowly add milk one tablespoon at a time until the frosting reaches a spreadable, glossy consistency.
  9. Frost the cooled cake and chill for 2 hours for frosting stability.