Yogurt and chocolate plumcake (with or without Bimby).
Simple, very soft, delicious.
The yogurt and chocolate plumcake is a very soft cake of unique goodness, with its many chocolate chips and chocolate glaze it will win you over at the first bite.
Perfect for breakfast, afternoon coffee break, for children’s snacks, and at any time when you want a simple cake with a unique and delicious flavor 🙂 note the recipe and prepare it as soon as possible, you will see it will be a hit, it disappeared in 2 days and there are only 2 of us 😉
Try also:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 3/4 cup sugar
- 3/4 cup plain natural yogurt (high quality or Greek, at room temperature)
- 1 1/4 cup all-purpose flour
- 1/2 cup potato starch
- 1/4 cup unsweetened cocoa powder
- 1/2 cup corn oil
- 1 tsp vanilla extract
- 1 packet baking powder
- 1/2 cup chocolate chips
- 1 pinch salt
- 5 oz 55% dark chocolate
- 1 1/3 tbsp milk
- as needed hazelnut crumbs (for decoration, to taste)
Tools
- 1 Electric whisk
- 1 Plumcake mold
Steps
Butter well and lightly flour a plumcake mold.
Preheat the oven to 320°F.
In a stand mixer or with electric whisks, beat the eggs with the sugar and a pinch of salt.
Sift the flour with the potato starch, cocoa, and baking powder.
Add the yogurt, vanilla, and oil to the eggs while continuing to beat.
Turn off the stand mixer and add the flour mixture little by little, mixing with a spatula from bottom to top.Also add the chocolate chips and mix them into the batter with a spatula.
Pour into the buttered mold.
Bake at 320°F for about 50 minutes, check the doneness with a toothpick, if it is not cooked yet, continue baking for a few more minutes.As soon as the yogurt plumcake is cooked, remove it from the oven and let it cool slightly.
When it is almost cold, chop the chocolate and melt it in a bain-marie with the milk, stirring constantly, let rest for a minute and pour it over the plumcake, decorate the surface with hazelnut crumbs or as you prefer.
Let it cool completely, then serve.
Butter and flour a plumcake mold.
Preheat the oven to 320°F.
Attach the butterfly whisk to the bowl, add the eggs, sugar, and a pinch of salt for 1 min / speed 3.
Remove the butterfly and add vanilla, yogurt, and oil for 30 seconds/speed 4.
Add flour, potato starch, cocoa, and baking powder for 50 seconds/speed 6.Turn off the Bimby, also add the chocolate chips and mix them into the batter with a spatula.
Pour the mixture into the mold.
Bake at 320°F for about 50 minutes, check the doneness with a toothpick, if it is not cooked yet, continue for a few more minutes.As soon as the plumcake is cooked, remove it from the oven and let it cool slightly.
When it is almost cold, put the chocolate in the clean bowl for 20 secspeed 3.Gather all the chocolate in the center with a spatula, add the milk for 2 minutes50°speed 3.
Let rest for a minute and pour it over the plumcake, decorate the surface with hazelnut crumbs or as you prefer.
Let it cool completely, then serve.The yogurt and chocolate plumcake is ready to be enjoyed… Happy dessert!
Also try my other plumcakes, you can find them all CLICKING HERE.
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