Salted Butter	g
Granulated Sugar	g
Greek Yoghurt	g
Vanilla Bean Extract	tbsp
Eggs
All-Purpose Flour	g
Baking Powder	tsp
Kosher Salt	tsp
Dark Chocolate	g
Coffee Syrup
Espresso	ml
Honey	tbsp
Vanilla Bean Extract	tsp
Frosting
Mascarpone	g
Heavy Cream	g
Honey	tbsp
Vanilla Bean Extract	tsp
Cocoa Powder

1. Preheat the oven to 175 ºC. Prepare and grease a 20-22cm round cake pan and line with parchment paper.
2. Prepare the large bowl for mixing and add butter and sugar, mix until combined. Add the sour cream and vanilla extract, beating until smooth. Add in the eggs, and mix one at a time, until combined. Add dry ingredients. the flour, baking powder, and salt, mix until combined. Fold in the chocolate chunks and gently mix again.
3. Pour the batter into the prepared pan. And place it in the oven. Bake for 28 to 30 minutes, until the center is just set.
4. Let cool 5-10 minutes. Run a knife around the edge of the cake and flip it back over onto a serving plate – that bottom of the cake is now on top.
5. In a small saucepan, combine the coffee, 1/2 teaspoon vanilla, and honey. Bring to a boil and cook for 1-2 minutes. Remove from the heat. Let cool slightly. Brush the top of the cake with coffee syrup, repeating until all syrup has been used. Set aside the cake to absorb the liquid for 30 minutes.
6. To prepare the frosting, whip the mascarpone until smooth. Add the cream and whip until soft peaks form. Add the honey and vanilla. Whip once more until combined. Dollop the frosting on the cake and nicely spread over the top. In the end generously dust over cocoa powder.

More recipes on: www.beastfeast.eu