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1. Preheat the oven to 175°C. Grease two round cake pans with the neutral oil for greasing, line the bottoms with parchment, then dust the sides with the cocoa powder for dusting, tapping out any excess.
5 g unsweetened cocoa powder (for dusting pans),
10 g neutral oil (for greasing pans)
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2. Set the prepared pans on a baking sheet for easier handling and even baking.
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3. In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined and free of lumps.
280 g all-purpose flour,
75 g unsweetened cocoa powder,
8 g baking powder,
7 g baking soda,
6 g fine sea salt
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4. In another large bowl mash the avocado flesh until completely smooth, then whisk in the granulated sugar and brown sugar until the mixture looks glossy and thick.
200 g granulated sugar,
120 g light brown sugar, packed,
260 g ripe avocados (flesh only)
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5. Whisk the neutral oil into the avocado mixture, then whisk in the eggs one at a time until fully incorporated, followed by the vanilla extract.
55 g neutral oil (such as canola or sunflower),
4 piece large eggs,
8 g pure vanilla extract
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6. Whisk the Greek yogurt for the batter into the wet mixture until smooth and creamy.
200 g plain 2% Greek yogurt
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7. Sprinkle the whey protein powder over the wet mixture and whisk until no visible dry clumps remain.
60 g whey protein powder, unflavored or chocolate
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8. Add the dry mixture to the wet mixture and whisk gently just until no dry streaks remain, keeping the batter light.
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9. Slowly pour in the cooled coffee while whisking until the batter turns smooth, glossy, and pourable.
240 ml strong brewed coffee, cooled
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10. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for level layers.
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11. Bake the pans on the center rack for 28 to 32 minutes, or until a toothpick inserted in the centers comes out with a few moist crumbs attached.
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12. Transfer the pans to a wire rack and cool the cakes in the pans for about 15 minutes, then run a knife around the edges and invert onto the rack. Peel away the parchment and let the layers cool completely.
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13. Place the chopped dark chocolate and the butter in a heatproof bowl large enough to hold the ganache.
50 g unsalted butter,
360 g dark chocolate (70–75% cacao), finely chopped
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14. In a small saucepan combine the heavy cream, Greek yogurt for the ganache, honey or light corn syrup, and the salt for ganache. Heat over medium, stirring, just until the mixture comes to a gentle simmer, then immediately pour it over the chocolate and butter.
400 g heavy cream,
80 g plain 2% Greek yogurt (for ganache),
20 g honey or light corn syrup,
1.5 g fine sea salt (for ganache)
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15. Let the mixture stand for 3 to 5 minutes, then add the vanilla for ganache and stir slowly from the center outward until the ganache is completely smooth and glossy.
5 g vanilla extract (for ganache)
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16. Leave the ganache to cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency suitable for frosting.
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17. Place one cooled cake layer on a serving plate. Spread a generous layer of ganache over the top, then set the second layer on top, placing it cut side down for a flat surface.
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18. Use the remaining ganache to frost the top and sides of the cake, smoothing or creating swoops as desired.
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19. Let the frosted cake stand at room temperature for about 30 minutes so the ganache can set before slicing and serving.
