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1
Preheat oven to 325 degrees.
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2
Sift flour, cornstarch and baking powder at least 5 times.
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3
Add yuzu zest, sugar and salt and stir to combine.
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4
In a separate bowl, whisk together egg yolks, strained yuzu juice (about 1/2 cup) and olive oil.
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5
Add to flour mixture.
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6
Using a spatula, add yogurt and stir until smooth.
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7
Using a hand mixer or stand mixer, beat egg whites and cream of tartar to soft peaks.
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8
Quickly and gently fold egg whites into batter until you no longer see streaks of white.
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9
Pour into a 9-inch nonstick tube pan with a removable bottom.
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10
Bake for 55 minutes, until cake springs back when lightly pressed.
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11
Let cool in pan set on a baking rack for 2 hours.
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12
Meanwhile, make the ganache.
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13
Melt butter in a small saucepan over medium-low heat.
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14
Add milk, sugar, cocoa powder and salt.
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15
Whisk until incorporated.
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16
Once it reaches a low boil, whisk gently for 1 minute and remove from heat.
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17
Let come to room temperature.
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18
Twenty minutes before frosting the cake, put the ganache in the refrigerator until firm.
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19
Gently remove cake from pan.
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20
Pour the ganache over the cake, covering the top and drizzling it over the sides and in the center.
