Skip to Content
Prep Time
45 mins
Total Time
30 mins


120 g
semi-sweet chocolate
4 oz.
175 mL
very hot strong coffee
¾ cup
250 mL 1 cup
canola oil
750 mL
all-purpose flour
3 cups
5 mL
baking powder
1 tsp.
5 mL
baking soda
1 tsp.
2 mL
½ tsp.
125 mL
sifted cocoa powder
½ cup
500 mL
white sugar
2 cups
250 mL
cappuccino Mediterranean 6% M.F. yogurt
1 cup
375 mL
white sugar
1½ cups
175 mL
¾ cup
egg whites
500 mL
roomtemperature butter
2 cups in
15 mL
instant coffee
1 tbsp.
175 g
semi-sweet chocolate
6 oz.
120 g
semi-sweet chocolate
4 oz.
125 mL
35% M.F. cooking cream
½ cup


Step 1
Preheat oven to 180°C (350°F) with rack in the centre.
Step 2
Place chocolate in a bowl and add hot coffee. Let sit about 1 minute.
Step 3
Whisk until chocolate is completely melted. Gradually add oil, stirring until well incorporated. Reserve.
Step 4
In a separate bowl, mix flour, baking powder, baking soda, salt, and cocoa. Reserve.
Step 5
Using a stand mixer at high speed, beat eggs and sugar in a large bowl until batter is pale and forms ribbons when beaters are lifted.
Step 6
Add yogurt and mix at low speed.
Step 7
Incorporate chocolate mixture and dry ingredients, alternating.
Step 8
Divide batter among three greased cake tins measuring 23 cm (9 in.) diameter x 5 cm (2 in.) high. Bake in oven for about 30 to 35 minutes, or until toothpick inserted in the middle of cakes comes out clean. Let cool slightly. Remove from tins and cool completely on rack.
Step 9
Heat sugar and water for 5 to 7 minutes in a small saucepan over high heat, stirring several times, until thick syrup forms.
Step 10
Using a stand mixer, beat egg whites in a bowl until soft peaks form.
Step 11
While still beating, gradually pour in hot sugar syrup. Continue beating constantly until stiff peaks form.
Step 12
Beat in butter cubes one at a time until texture is very smooth.
Step 13
Dissolve instant coffee in a minimum of water.
Step 14
Gently incorporate coffee and chocolate into buttercream.
Step 15
Place chocolate in a large bowl. Reserve.
Step 16
Bring cream to a boil in a saucepan. Remove from heat and pour onto chocolate.
Step 17
Beat mixture until chocolate has melted completely and glaze is smooth.
Step 18
Let cool slightly. The glaze should be somewhat liquid. Add more cream if necessary.
Step 19
Place a cake on a serving plate and cover top with buttercream. Place second cake on first and cover top with buttercream.
Step 20
Place third cake on top and completely cover cakes with buttercream using a metal icing spatula (run under very hot water, wipe dry and pass over entire cake for a very smooth finish).
Step 21
Gradually pour slightly cooled glaze onto top of cake. It should be sufficiently liquid. With the back of a spoon, spread glaze over top and allow to run down cake sides. You may have leftover glaze afterwards.
Step 22
Decorate cake with macaroons and serve.

Nutritional Facts