In a large glass or ceramic bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, salt, and pepper. Mix well. Add hot espresso and stir to combine. Add oil, eggs, and yoghurt. Mix with an electric mixer until smooth.

Pour batter into two oiled and parchment-lined 10-inch cake pans. Bake at 325ºF for 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Cool on wire racks.

To make the ganache: Break chocolate into 1-inch pieces and melt over a double boiler or in microwave (cook in a microwave-safe bowl at 50% power for 1 minute; stir and repeat for up to 1 minute if necessary). Combine melted chocolate, powdered sugar, and cream in a mixing bowl. Beat for a few minutes until creamy. Frost cooled cake immediately.

Makes 12 servings.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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