Preheat the oven to 350 degrees F.
Line two 9 inch cake pans with parchment paper. Oil and flour both. Set aside.
Add eggs to a small bowl and fill with warm tap water. This brings the eggs to room temperature fast.
Make espresso. I use my stovetop espresso maker using 4 tablespoon of freshly ground coffee beans. A normal coffee maker or cold brew works too. Or boil water if omitting the coffee.
To a large bowl measure out the flour, sugar, cocoa powder, baking soda, baking powder and sea salt. Whisk to combine.
To a liquid measuring cup add 125 ml of milk. Warm up in the microwave for 30 seconds. Then add 120 grams of greek yogurt to the warm milk and whisk until combined. Pour into the large bowl of dry ingredients.
Add the two eggs, vanilla extract and extra virgin olive oil to the large bowl. Whisk the cake ingredients together until the last bit of flour disappears.
Measure out 8 oz of hot coffee or boiling water. Slowly add the liquid to the cake batter while stirring to avoid cooking the eggs. Whisk until combined.
To the prepared cake pans add 600 grams of cake batter to each one. Bang the pans a few times on the counter to remove excess air bubbles.
Place the cakes into the preheated oven for 20-25 minutes until a toothpick can be inserted and comes out with moist crumbs stuck to it.
Let the cakes cool completely once baked.
Prepare the frosting by melting the butter in a glass mixing bowl. Stir in the cocoa powder until smooth. Then whisk in the vanilla extract. Alternate adding the powder sugar and milk until a smooth frosting with no lumps appears. Use a hand mixer if you would like.
Assemble the cake by spreading a dollop of frosting onto your cake stand of choice in the center to act as glue for the cake.
Flip one of the cakes onto the cake stand and peel off the parchment paper. Add 3/4 cup of frosting on top and spread with an offset spatula until even.
Flip the second cake on top of the other. Using the offset spatula frost the sides and top of the cake.
If you want to add sprinkle like it did, sprinkle dye free sprinkle an inch from the rim of the cake. Then use the leftover frosting to decorate the boarders with a piping bag and frosting tip of choice.
Slice and enjoy!
