1
Preheat the oven to 180°C/160°C convection/gas 4. Grease the bases of two 20 cm round cake tins and line them with parchment. Melt butter and chocolate in a heat‑proof bowl over a saucepan of simmering water (ensure the bowl bottom does not touch the water), or do it in the microwave in 10‑second bursts. Set aside. Combine the flours, cocoa powder, baking powder, baking soda, sugar and ½ tsp salt in a bowl and mix well. If the sugar has lumps, crush them with your fingers.
2
Place the yogurt, coffee and vanilla extract in a jug and whisk the eggs until smooth. Pour the wet ingredients together with the melted chocolate mixture into the dry ingredients. Gently stir until homogeneous.
3
Divide the batter evenly between the two tins and bake for 30 minutes, or until risen and a skewer inserted in the centre comes out clean. Let cool in the tins for 10 minutes, then turn out onto a rack, remove the parchment and let cool completely. Once cooled, the cakes can be stored, well wrapped, for up to three days.
4
For the glaze, melt chocolate as in step 1. Cool slightly. Place butter, powdered sugar and cocoa in a large bowl and cream, then beat with an electric mixer until smooth. Add the melted chocolate and milk, mixing to a smooth glaze.
5
Slice the cakes in half horizontally with a bread knife. Attach one layer to a board or plate using a little glaze. Spread a layer of glaze, sprinkle a pinch of sea salt, then top with the second cake layer. Continue until about half the glaze and all remaining cake layers are used, ensuring the final layer faces up. Spread the remaining glaze over the whole cake with a palette knife, smoothing, or drag it upward along the sides for texture. Dust with cocoa powder and sea salt. The cake can be kept under a lid for up to four days.

Source: bbcgoodfood.com

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