This Chocolate Yogurt Cake is a delightful treat that combines the richness of chocolate with the tanginess of yogurt. The cake is moist, fluffy, and perfect for any occasion. Whether you’re serving it for dessert or enjoying a slice with your afternoon tea, this cake is sure to please.

 

Full Recipe:

Ingredients

For the Cake:

• Eggs: 2 large
  • Provides structure and richness to the cake.
• Salt: 1 pinch
  • Enhances the flavors of the other ingredients.
• Sugar: 110 g (1/2 cup + 1 tbsp)
  • Sweetens the cake and helps create a tender crumb.
• Liquid Vanilla: 1 tsp
  • Adds a subtle vanilla flavor that complements the chocolate.
• Oil: 110 ml (1/2 cup)
  • Keeps the cake moist and tender.
• Natural Yogurt: 125 g (2/3 cup)
  • Adds moisture and a slight tanginess to the cake, making it light and fluffy.
• Milk: 50 ml (1/4 cup)
  • Thins the batter and contributes to the cake’s soft texture.
• Flour: 220 g (1 cup + 3/4 cup)
  • The main structure of the cake, providing the necessary gluten to hold everything together.
• Baking Powder: 9 g (1 tsp)
  • Leavens the cake, helping it rise and become light and airy.
• Milk Chocolate Bar: 1 bar (chopped into small pieces)
  • Melts into pockets of gooey chocolate throughout the cake.
• Chocolate Vermicelli: For topping
  • Adds a decorative touch and an extra bit of chocolate flavor.

Instructions

Step 1: Prepare the Cake Batter

1. Preheat Your Oven:
   Start by preheating your oven to 180°C (350°F). Grease and flour a loaf pan or line it with parchment paper for easy removal.
2. Beat the Eggs and Sugar:
   In a large mixing bowl, beat the 2 eggs, 1 pinch of salt, and 110 g of sugar together until the mixture becomes pale and slightly fluffy. This usually takes about 3-4 minutes of mixing.
3. Add the Wet Ingredients:
   Gradually mix in 1 tsp of liquid vanilla, 110 ml of oil, 125 g of natural yogurt, and 50 ml of milk. Stir until all the wet ingredients are well combined and smooth.
4. Sift the Dry Ingredients:
   In a separate bowl, sift together 220 g of flour and 9 g of baking powder. This ensures that the dry ingredients are well-aerated and helps avoid lumps in the batter.
5. Combine Wet and Dry Ingredients:
   Gradually fold the dry ingredients into the wet mixture using a spatula or a wooden spoon. Stir until just combined, being careful not to overmix, as this can make the cake dense.
6. Add the Chocolate:
   Fold in the chopped pieces of the milk chocolate bar. Make sure the chocolate is evenly distributed throughout the batter.

Step 2: Bake the Cake

1. Transfer to the Pan:
   Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Bake:
   Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
3. Cool the Cake:
   Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 3: Finish and Serve

1. Decorate:
   Once the cake has cooled, sprinkle the top with chocolate vermicelli for an extra chocolatey touch.
2. Serve:
   Slice the cake and serve it as a dessert or a snack. It pairs perfectly with a cup of coffee or tea.

Nutritional Information (Per Serving)

• Calories: Approximately 300 calories
• Protein: 5g
• Fat: 15g
• Carbohydrates: 35g
• Fiber: 2g

Tips for Success

1. Use Room Temperature Ingredients:
   Ensure the eggs, yogurt, and milk are at room temperature before starting. This helps the ingredients blend more smoothly and results in a better-textured cake.
2. Avoid Overmixing:
   When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense and tough cake.
3. Test for Doneness:
   Begin checking the cake at the 40-minute mark. Every oven is different, so it’s important to check for doneness with a toothpick or cake tester.

Variations

• Add Nuts:
  For added texture, consider folding in some chopped nuts like walnuts or pecans along with the chocolate.
• Use Different Chocolate:
  Substitute the milk chocolate with dark chocolate or even white chocolate for a different flavor profile.