Two-tone cake squares: a dessert that delights not only the palate but also the eyes, thanks to its inviting appearance and balanced flavor. The base consists of two distinct layers: one with a delicate vanilla aroma and the other rich with cocoa. A yogurt-based batter gives the cake a soft, light and moist texture. The surface of the squares is decorated with chocolate chips and, once out of the oven, can be enriched with a spreadable cream and desiccated coconut for an even more indulgent finish. Perfect for breakfast, snack or dessert; it can also be served with a scoop of vanilla ice cream, custard or whipped cream. Remember that baking times and temperature may vary slightly depending on the oven; it is recommended to check the bake after the first 25 minutes to achieve a perfect result. This cake keeps well for about 2–3 days if well covered and stored in an airtight container. Below, let’s discover together how to make these delicious two-tone cake squares at home:
Other recipes for cake squares :
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
Ingredients
- 4 eggs
- 3/4 cup granulated sugar
- vanilla extract
- 5 fl oz vegetable oil
- 5 fl oz yogurt
- 2 cups all-purpose flour
- 1 sachet baking powder
- 4 tbsp unsweetened cocoa powder
- to taste dark chocolate chips
- to taste Nutella® (or melted chocolate)
- to taste desiccated (grated) coconut
Steps
In a large bowl, beat the eggs with the sugar and vanilla extract until the mixture is pale and frothy. Slowly drizzle in the oil, add the yogurt and mix until you obtain a smooth batter.
Sift the flour together with the baking powder and fold them into the batter. In a separate bowl, take about half of the batter and add the unsweetened cocoa powder, mixing well.
Line an 8-inch square baking pan with parchment paper, ensuring it fits snugly against the sides. Pour the light (vanilla) batter into the center of the pan first. Then, using a spoon or spatula, gently place the cocoa batter on top, trying to distribute it evenly.
Finish with dark chocolate chips on the surface of the cake and transfer it to a preheated oven at 356°F. Bake for about 30 minutes, checking doneness by inserting a toothpick into the center.
Remove from the oven and spread a layer of Nutella or melted chocolate over the surface. Sprinkle with desiccated coconut to taste and let the cake cool completely. Cut into squares and serve.
Bon appétit and… see you next recipe!
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