Ingredients

For the cake

110 g (1 stick) Softened butter

40 g ( 3 tbsp) Coconut oil

160 g (¾ cup ) Sugar

2 tsp Vanilla extract

Zest of ¼ of a big lemon

6 Egg yolks

270 g ( 1¾ cup) Cake flour

3 tsp Baking powder

180 g (¾ cup) Whole milk

½ tsp Salt

For the fudge frosting

400 g (3¼ cups) Powdered sugar

80 g (⅔ cup) Cocoa powder

150 g (1⅓ cup) Softened butter

100 g (⅓ cups + 1½ tbsp) Boiling water

60 g (2 oz) Melted dark chocolate 75% cocoa

½ tsp Salt

For the milk syrup

60 g (¼ cup) Milk

60 g (5 tbsp) Sugar

½ tsp Vanilla extract

Method

For the cake

In a bowl cream together butter, oil, sugar, vanilla, lemon zest.

Add egg yolks three at a time.

Add sifted dry ingredients and milk.

Pour Cake batter in two greased and lined with parchment paper 8 inch pans and bake cakes in a preheated oven at 180 °C (350 °F) for around 22 - 25 minutes.

Allow to cool completely.

For the fudge frosting

In a bowl combine powdered sugar and cocoa powder and salt.

Add butter and boiling water and mix until combined.

Add melted chocolate.

Refrigerate for 30 minutes before using.

For the milk syrup

In a pan over medium heat add milk and sugar.

Once the sugar has dissolved, turn off the heat and add the vanilla extract.

Allow to cool completely.