1 3/4 cups flour (pastry flour if possible)
1 3/4 cups sugar (superfine if possible)
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
1 cup brewed coffee
1 cup plain full-fat yogurt
1/2 cup canola oil
1 teaspoon vanilla extract (or vanilla bean paste)
Preheat oven to 350 degrees F. Sift dry ingredients together; fold in oil, coffee, yogurt and vanilla. Blend (by hand, or in a food processor) until smooth (no powder clumps). Last, fold in the eggs. Line a cake pan with parchment paper or grease and flour the sides. Pour in batter and bake for 40 minutes. Let cake rest in the pan in a cool place for 5 minutes before turning out to cool. Cool completely before frosting.
Lemon Velvet Frosting:
I don't use exact amounts for this, but here's the ingredient list and some general guidelines.
Butter (~1 cup, softened but not melted)
Fresh lemon juice (1-2 lemons worth, more if you want it extra lemony)
Grated lemon rind
Vanilla extract (1/2 to 1 teaspoon), optional
1 egg, optional
Cream the butter, vanilla, lemon juice until smooth. Add powdered sugar until it develops a paste-like consistency. Add the egg. Add more powdered sugar, butter, or lemon juice until smooth. Firm in fridge before frosting cake. Decorate with fresh fruit and mint.
Thanks to David and Jamie for sharing their recipe!