The past few weeks have been quite busy and I haven’t had much time to bake or write on the blog – lots going on at work, and this never ending quarantine makes most of my days emotionally exhausting.
I want, however, to share this recipe with you, for I am sure that sometimes a slice of cake and a cup of tea can make the day a little bit better: again, I have used the Epicurious yogurt cake recipe, but this time I turned it into a chocolate cake. Easy to make, moist, tender and delicious, this might become your go-to chocolate cake for busy days, just like it has become mine.
The apple yogurt cake continues to be my
favorite version of the Epicurious recipe, but there are times when only
chocolate will do, right? :)
Chocolate yogurt cake
once again, adapted from the Epicurious yogurt cake
1 ¼ cups (175g) all-purpose flour
1/3 cup (30g) Dutch processed cocoa
powder
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon table salt
1 cup (200g) granulated sugar
¾ cup (180g) plain yogurt – I used
sheep’s milk yogurt
½ cup (120ml) vegetable oil – I used
canola
2 large eggs, room temperature
1 teaspoon vanilla extract
Preheat oven to 180C/350°F. Lightly
brush a 6-cup capacity loaf pan with oil, line it with baking paper and then
brush the paper as well.
In a medium bowl, whisk together the flour, cocoa, baking powder, cinnamon and salt. Set aside.
In a large bowl, whisk together
sugar, yogurt, oil, eggs and vanilla until smooth. Fold in reserved dry
ingredients – if batter is too lumpy, whisk for a few seconds – do not overmix
or the cake will become tough.
Pour the batter into prepared pan and smooth the top. Bake for 50-55 minutes, or until a skewer or toothpick inserted into center of the cake comes out clean.
Let cake cool in pan on a wire rack
for 15 minutes. Carefully and using the paper as a guide, remove cake from pan
and transfer to the rack to cool completely.
The cake can be stored in an airtight
container at room temperature for up to 3 days.
Serves 8
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