I had a tub of yogurt sitting in the fridge, getting dangerously close to its expiration date so I decided to use it for some baking. Originally I planned to make some blueberry mufins but then I decided to attempt something new. I found this simple recipe in an old cookbook. It’s a simple chocolate cake, made with cocoa.
Taste-wise, I didn’t fancy it too much when it came outta the oven. It was kinda flat, and had a gummy mouthfeel. But after a day sitting out on the counter, the flavor really came together. The cake texture was almost fudge-like (no more ‘gumminess’) and all that chocolate flavor shined through very well once it had some time to dry out. I served this with whipped cream and vanilla ice-cream and my family thought it was a delicious treat.
Chocolate Yogurt Cake
(makes one 9″ cake)
-recipe adapted from Periplus Crazy for Chocolate-
125g self-raising flour
40g plain flour
30g best quality cocoa powder
125g butter, softened
310g caster sugar
2 eggs, room temperature, lightly beaten
1/2 cup plain yogurt, room temperature
1/2 cup water
1. Preheat oven to 350F. Grease and line 9″ round cake tin.
2. Sift flours and cocoa into a large bowl.
3. Using electric beaters, cream together butter and sugar until light and fluffy. Add eggs gradually, beting well after each addition.
4. Combine yogurt and water in a small bowl.
5. Fold in flour mixure alterately with the yogurt mixture. Pour mixture into tin and bake for 45-55 mins until a skewer comes out clean when inserted into the center of the cake.