1. Preheat oven to 350°F (180°C). Grease or line 2 large baking sheets with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, salt, baking powder and baking soda. Set aside.
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3. Using an electric mixer, cream the butter until smooth. Add the Redpath® Granulated Sugar and cream until pale and fluffy; 5 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next. Beat in the vanilla.
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4. Using a wooden spoon, stir half the flour mixture into the wet ingredients. Stir in the yogurt, then stir in the remaining flour mixture (take care to not overmix).
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5. For each cake, scoop about 3 tablespoons (46 grams) of batter onto the prepared baking sheets, spacing them about 2 inches (5 centimetres) apart. When all the batter has been scooped, you should have 18 - 19 cakes. Press down, with a damp hand, on each cake to flatten slightly.
6. Bake the cakes, rotating the baking sheets after 10 minutes. Cakes are done when the tops are dry and spring back when gently pressed; 18 to 20 minutes.
7. Cool on the baking sheets for 5 minutes, transferring to a rack to cool completely.
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1. Line a baking sheet with foil or parchment paper.
2. In a large nonstick skillet over medium-high heat, melt the butter with the ginger and salt. Add the pecans and cook, stirring, for 5 minutes.
3. Sprinkle the pecans with the Redpath® Dark Brown Sugar and water, stirring, while cooking, until sugar is melted and bubbling; about 3 minutes.
4. Immediately pour the pecans onto the prepared baking sheet and spread them into a single layer. Set aside to cool.

1. Chill a large bowl and electric mixer beater in the freezer for 15 minutes. Pour the cream in the bowl and beat until soft peaks form. Add the Redpath® Icing Sugar and vanilla and beat to firm peaks.

1. Pit and dice 1 nectarine into ½ inch (1.25 centimetre) pieces.
2. Roughly chop the ginger pecans.
3. Drop a ½ cup (120 millilitres) of whipped cream onto a 9 inch (23 centimetre) serving platter and smooth into a circle with an offset spatula.
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4. Place one cake in the centre. Arrange 5 cakes equally around the centre cake.
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5. Spread about 1 ½ cups (360 millilitres) of cream evenly over the cakes, leaving a ½ inch (1.25 centimetres)  around the edge uncovered. Top cream evenly with chopped pecans.
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6. Add a second layer of 6 cakes, staggering them so that their centre is above the spaces between the first cake layers. Spread with 1 ½ cups (360 millilitres) of cream and top with chopped nectarines.
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7. Add the last layer of cakes and top with remaining whipped cream.
8. Transfer to the refrigerator to set for at least 5 hours, or overnight.
9. Just before serving slice the remaining nectarine into ½ inch (1.25 centimetre) pieces and use as garnish.
10. Slice and serve cold.
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omprasad

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