It sounds like an unusual combination but so many good, moist cakes have yoghurt in them. But the star of this cake is not the really the Chocolate Yoghurt Cake but the frosting. Rich, glossy, easy to whip up easy to pipe and ridiculously delicious.
It’s time to move over ganache or buttercream and try this frosting. Who knows, maybe this is going to become your favourite new frosting.
The Chocolate Yoghurt cake cannot be any easier. It’s made by throwing all the ingredients into one bowl. Don’t you just love one bowl recipes?
Love a good chocolate cake? Try my Easy Chocolate Cake with Raspberries or my Chocolate Oilve Oil cake
Chocolate Yoghurt Cake
Makes an 8 inch round Cake
1 1/2 cups self-raising flour (188 g)
1/3 cup (40 g) Dutch processed cocoa powder
1 1/4 cup (275g) brown sugar
1/2 cup (120 g) Greek yoghurt
3 eggs, lightly whisked
3/4 cup +2 tbsps (approx 200 g) unsalted butter, melted
Chocolate Yoghurt Frosting
4 oz (113) grams dark chocolate, roughly chopped
1/4 cup ( 57 grams) unsalted butter
3 cups (360 g) icing sugar
1/3 cup (80 g) Greek yoghurt
Method: Preheat oven to 160°C. Grease and line the base of an 8 inch round pan. In a large bowl, place the self-raising flour, cocoa and brown sugar. Stir to mix. Add the yoghurt, eggs and melted butter. Beat until just combined.
Bake for 65 to 75 minutes or until a skewer inserted in the middle of the cake comes out clean. Remove from oven, leave aside for 5 mins, then your onto a wire rack to cool completely. Once cool, pipe pr spread with chocolate yoghurt frosting.
To make the frosting
In a small saucepan melt the butter and chocolate. Remove from the heat and pour into a mixing bowl. Add the sugar and yogurt and mix at the lower speed until smooth. Gradually increase speed and beat until thickened. Place the bowl in the fridge for about 10 minutes to firm up.
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