Sift the flour along with the cocoa, baking soda, baking powder and salt. To them, add the sugar and stir.
Separately. whip the eggs with a whisk. While stirring nonstop, add the ayran, oil and vanilla.
Combine the moist ingredients with the dry ones, while stirring carefully, and once homogenized, add the coffee, stir quickly with a mixer.
Divide the mixture in 2 and bake 2 separate layers in a cake form with baking paper, that you've lightly oiled and floured, about 8 1/4″ (21 cm) in diameter.
For the glaze, beat the butter into a smooth cream with a mixer and add the powdered sugar. Continue beating for a few more min.
Carefully stir with the chocolate that you've melted in a water bath and cooled ahead of time. Next, flavor with the vanilla and beat well.
Stick the completely cooled layers together with glaze and smear the entire cake with the rest of it. Work quickly and in a cool area, so the glaze doesn't melt.
Make a decoration on the Classic Chocolate Cake as desired.