The yogurt and cocoa cake is a simple, soft dessert with a balanced taste, perfect for everyday breakfast or snack. The yogurt makes the batter moist and light, while the cocoa adds a delicious note that pleases both adults and children. It can be prepared in a few minutes, a quick recipe to always keep on hand when you crave something good homemade. Do you like soft cakes, try the yogurt cake, the 12 tablespoons apple cake, the lemon plumcake or the Nene cloud donut.
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OTHER CHOCOLATE DESSERTS
Chocolate tiramisu
5-minute cake with cream and chocolate chips
Chocolate salami cake
Creamy chocolate cake
Sbriciolata with jam and white chocolate
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of yogurt and cocoa cake
- 4 eggs
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2/3 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1 packet baking powder
- 1/2 cup milk
- 2/3 cup plain natural yogurt
- 1 teaspoon vanilla extract
- 1 pinch salt
Tools
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- Electric whisks
- Hand whisks
- Cake pan 22 cm diameter
Steps for the preparation of yogurt and cocoa cake
Break the eggs. Place the egg whites in one bowl and the yolks in another. Beat the egg whites until very stiff, gradually adding half of the sugar. Beat the yolks with the remaining sugar. Add the melted, cooled butter and continue to beat until you obtain a cream.
Add the sifted flour, cornstarch, cocoa, and baking powder to the yolks. Add milk and yogurt and mix with a hand whisk. Flavor with vanilla extract or grated orange zest and a pinch of salt. Mix again. Gently fold in the egg whites in two or more additions, mixing from bottom to top.
Pour the mixture into a 9-inch diameter pan lined with parchment paper. Bake in a static oven at 350°F (180°C) for 45-50 minutes. Do the toothpick test. Let it cool and serve with plenty of powdered sugar.
Storage
Store for three to four days under a glass dome.
