Mocha Sheet Cake

Recommended wine pairing: Lucente

Serves 16

1 3/4 cup all-purpose flour
1 3/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup plain yogurt
1 cup butter, melted
2 large eggs
1 tsp vanilla
1 cup water
1 tbsp instant espresso
4 tbsp unsweetened cocoa powder

1/3 cup whole milk
1/2 cup butter
1 tbsp instant espresso
4 tbsp baking cocoa powder
3 2/3 cup confectioner sugar
2 tsp vanilla extract
2 cup coarsely chopped hazelnuts, toasted

For the batter:
Heat oven to 355 F. Prepare a 10? x 15? jellyroll pan. In a large bowl combine the flour, sugar, baking soda, powder and salt. In another bowl mix the yogurt, butter, eggs and vanilla until well blended. Combine the wet ingredients with the dry and beat until well blended, set the batter aside. In a saucepan heat the water to a strong simmer. Whisk in instant espresso and cocoa powder, stir until smooth. Mix until it just begins to boil then remove from heat. Pour the hot mixture into the batter and mix with a whisk or hand blender until it is smooth. Pour the batter into the prepared pan and bake for 20?25 minutes or until a toothpick comes out clean. Set aside to cool.

For the frosting:
Combine the milk, butter, espresso and cocoa powder in a medium size saucepan and stir well. Bring to a boil, and then remove it from the heat. Beat in the confectioner sugar and vanilla extract with a hand held mixer until it is smooth. Fold in the hazelnuts. Pour the frosting over the warm cake and carefully spread it over the entire cake. Allow the cake to cool completely before cutting.