After the great success of the Orange and Yogurt Bundt Cake, I decided to prepare an even more indulgent variant, this time in a 9.5-inch cake pan. Soft and moist with that extra hint of cocoa that makes it perfect for breakfast or an afternoon snack. Also delicious as a little treat after a meal. Today I made the soft orange, cocoa and yogurt cake. Very tasty and super indulgent.
Here are some more chocolate ideas if, like me, you love chocolate.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 12People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 4 eggs
- 6.3 oz sugar (about 3/4 cup + 2 tbsp)
- 5.3 oz Greek yogurt (about 2/3 cup)
- 3.5 oz melted, cooled butter (about 7 tbsp)
- zest of 1 orange
- 7.8 oz all-purpose flour (about 1 3/4 cups)
- 1.8 oz potato starch (about 1/3 cup + 1 tbsp)
- 1.1 oz unsweetened cocoa powder (about 6 tbsp / 3/8 cup)
- 1 packet baking powder (1 packet ~ 16 g / about 4 tsp)
Tools
- Bimby
- Cake pan 9.5 in
- Spatula silicone
Steps
In the Bimby (Thermomix) bowl, grind the orange zest with the sugar for 10 seconds at speed 10.
Add the eggs and mix for 2 minutes at speed 5.
Add the remaining ingredients and mix for 1 minute at speed 5.
Butter a 9.5-inch pan and dust it with unsweetened cocoa. Pour in the batter and bake for 40 minutes at 356°F.
📌I suggest some variations;
👉🏻 Add 80 g of floured chocolate chips to the batter (about 1/2 cup).
👉🏻 For a lighter version replace:
100 g butter → 90 ml neutral oil (about 6 tbsp / 3 fl oz).
👉🏻 For an orange-only version, omit the cocoa and add 30 g of flour (about 1/4 cup).
👉🏻 For a lactose-free version use lactose-free yogurt.
