7 tablespoons unsalted butter - softened to room temperature
2 cups granulated sugar
1 1/2 teaspoonspure vanilla extract
2large egg whites
1large whole egg
2/3cupnon-fat plain Greek yogurt
2 1/2cupscake flour
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoonkosher salt
For the White Chocolate Buttercream Frosting:
6ouncesLindt CLASSIC RECIPE White Chocolate - finely chopped (do not substitute white chocolate chips or candy melts)
1cupunsalted butter - (2 sticks) softened to room temperature
2cupspowdered sugar - sifted
1/4teaspoonpure almond extract
For Decorating the Cake:
Sweetened flaked coconut - about 1/4 cup or so
Lindt LINDOR Milk Chocolate Truffle Mini Eggs
Preheat your oven to 350 degrees F. Coat 2, 8-inch round cake pans with cooking spray, line the bottoms with parchment paper, then spray again. Dust the pans with cocoa powder, then tap out the excess.
Sift 2/3 cup cocoa powder into the bottom of a medium mixing bowl. Pour the hot coffee over the top, then add the finely chopped 70% chocolate. Stir until the mixture is completely smooth. Set aside and let cool to room temperature.
In a large mixing bowl, beat the butter for 30 seconds, then add the sugar and vanilla. Beat on medium speed for 1 full minute. Add egg whites, 1 at a time, beating well after each addition. Add the whole egg and beat again until fully incorporated. Add the Greek yogurt and beat for a full 2 minutes. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt until well blended.
Add 1/3 of the flour mixture to the butter and sugar mixture, then beat gently to combine. Add half of the chocolate coffee mixture, beat to combine, then continue adding the next 1/3 of the flour mixture, the remaining 1/2 of the cocoa mixture, then the final 1/3 of the flour mixture, combining well between each addition. Beat the batter just until the ingredients are blended. Divide the batter evenly between the prepared pans and smooth the tops.
Bake the cake layers for 32-36 minutes, or until a toothpick inserted in center comes out mostly clean with a few moist crumbs clinging to it. Place the pans on a wire rack. Let cakes cool in the pans for 10 minutes, then gently remove the cakes from the pans and transfer to the wire rack to cool completely. Discard the parchment paper.
To prepare the white chocolate buttercream frosting: Melt the white chocolate in a microwave safe bowl or a bowl set over a pan of simmering water, watching carefully so that the chocolate doesn't burn. When the chocolate has almost completely melted, remove from the heat and stir until smooth. Let cool to room temperature. In a medium bowl, beat the butter on medium speed for 1 minute. Reduce the mixer speed to low and slowly add the sifted powdered sugar. Once combined, add the melted and cooled white chocolate, then increase the mixer speed to medium and beat the frosting for 2 minutes, until creamy. Add the almond extract, and salt. Beat for 30 seconds, until well combined and smooth.
If necessary, trim the top of a cake layer so that it is relatively flat. Place the bottom layer of the cake on a serving plate or cake stand, flat side down. Tuck wax paper strips all the way around the bottom edges of the cake so that they poke out of the bottom. Spread white chocolate frosting over the top of the cake layer, then gently place the next cake layer on top, flat-side down. Spread top of cake with desired amount of remaining frosting. Sprinkle flaked coconut in the center to create a "nest," then decorate with mini chocolate eggs. Store in the refrigerator, but let stand for 30 minutes at room temperature prior to serving.
Cover leftover Triple Chocolate Easter Cake tightly with plastic wrap and store in the refrigerator for up to 3 days. Let come to room temperature prior to serving.