Averie Cooks

-1 Cake
-1 Preheat oven to 350° F.  Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
-1 In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.
-1 Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.
-1 Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.
-1 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 or cake tester inserted in the center comes out clean.
-1 Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving.
-1 Chocolate Ganache
-1 Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.
-1 In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.
-1 Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
-1 Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.
-1 Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.
-1 Allow ganache to set up for 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.