It's become somewhat of a tradition now at work that I bake a cake every time a colleague's birthday rolls around. I try and customise the cake based on the preferences of the birthday guy, whether it be based on apples, or cream cheese, or alcohol, or just mountains upon mountains of chocolate.
This time around, chocolate was definitely the order of the day, but I wanted to play around with something a little more unusual, having made brownies, a chocolate cheesecake, and a Cherry Ripe cake on previous occasions. I tweaked a simple recipe I found more to my liking by increasing the total size of the cake, reducing the amount of sugar, which was related to adding more yogurt, adding a dash of coffee powder, and of course, loading up on more chocolate than was necessary! Enjoy!
Chocolate Yogurt Cake
Adapted from "Baking Bible". Makes 20.
- 300g dark chocolate, chopped
- 2 tsp instant coffee powder
- 1 cup vanilla yogurt
- 50 g softened butter
- 1/2 cup caster sugar
- 2 large eggs, beat
- 1.5 cups plain flour
- 1 tsp bicarb soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- (Optional) Chocolate sauce
- Preheat the over to 180°. Lightly grease and flour a 23-cm round spring-form tin.
- Melt 200g of the chocolate using a double boiler. Add coffee powder to melted chocolate and stir to dissolve. Allow to cool and add yogurt.
- In a medium bowl, beat the butter and sugar together until creamy. Add the beaten eggs and vanilla extract.
- In a separate bowl, sift flour, bicarb soda and salt together.
- To the dry ingredients, alternate between adding 1/3 of the butter mixture and 1/3 of the chocolate mixture at a time, making sure to mix thoroughly after each addition.
- Pour batter into the prepared tin, and scatter remaining 100g of chocolate on top of the batter.
- Bake for 40 minutes, or until a skewer inserted into the center of the cake (avoiding any of the scattered chocolate) comes out clean. Allow to cool on a wire rack before removing from tin.
- (Optional) If you want even more chocolate in this cake, slice the cake in half horizontally so that you have two round layers. Liberally drizzle the exposed top of the bottom half of the cake with the chocolate sauce, then replace the top half to reassemble the cake.
|Chocolate Yogurt Cake|
The cake turned out fudg-ier and creamier than I'd anticipated, and wasn't overpoweringly sweet. It made for a decadent chocolate sweet that left me more than satisfied. The optional step added an extra dimension to the with extra flavour and texture, and I'm tempted to make it un-optional.
As you can probably tell, I'm obsessed with chocolate chunks at the moment, but I figure that's not necessarily a bad thing. I can't wait till my next baking adventure! Suggestions are always welcome. I've got a lot of cream-cheese packs coming next week, so I should plan on using up those!