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For the cake ½ cup (115g / 125 mL) softened butter, more for the pan 2 cups (325g / 500 mL) all-purpose flour 1 tsp. (5 mL) baking powder 1 tsp. (5 mL) baking soda ¼ tsp. (1 mL) salt 1 cup (220g / 250 mL) granulated sugar 3 large eggs 1½ cups (375 mL) plain yogurt 2 tsp. (10 mL) pure vanilla extract For the ganache Icing ¾ cup (175 mL) 35% cream 325g (8 Oz. / 8 squares) semisweet chocolate, chopped 1 Tbs. (15 mL) corn syrup
Method: Pre heat the oven to 350°F (180ºC) Butter a 9-inch cake pan, and line with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, cream the sugar and butter on medium speed until smooth and fluffy. Reduce the speed to low, add the eggs, and then add the yogurt and vanilla (scrape the sides if needed). Add the dry ingredients and mix until just incorporated. Pour the batter to the prepared pan and bake about 45 minutes, or until a cake tester comes out clean. Let cool completely on a rack before lifting the cake out of the pan.
For the icing: Bring the cream to a simmer in a saucepan over medium heat. Reduce heat to low, add the corn syrup (if using) and chocolate. Whisk until the chocolate is completely melted and smooth. Remove from the heat and let cool for 15 minutes, then transfer to a bowl and refrigerate uncovered, about 45 minutes. Give it a stir every 10 minutes or so - you want it to be firm but not hard. Transfer the cake to a platter and spread the icing all over.