The cocoa and yogurt cake is a soft, delicious, butter-free dessert, very easy to make. A perfect cake for breakfast to dip or as a snack with a scoop of ice cream and a dollop of whipped cream. For the cocoa and yogurt cake, I used plain yogurt, but vanilla or stracciatella works fine too. Delicious, “chocolaty”, the cocoa and yogurt cake is ideal for a very soft awakening.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 6 oz sugar
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 cup plain Greek yogurt
- 1/2 cup rice oil (or another vegetable oil of your choice)
- 1/2 cup milk
- 1 packet baking powder
- 1 tsp vanilla extract
Tools
- 1 KitchenAid Artisan Mixer
- 1 10-inch Cake Pan
- 1 Round Shaped Parchment Paper Sheet
Steps
In the bowl of the stand mixer, beat the sugar with the eggs until they are light and fluffy. Add the vanilla extract (you can buy it or use homemade), yogurt, rice oil (or the vegetable oil of your choice) and continue to mix. Proceed by incorporating the sifted flour with the baking powder and cocoa, alternating with the milk. Transfer the batter to a greased and floured or parchment-lined 10-inch cake pan and bake in a preheated oven at 350 °F for 40/45 minutes. Remember to do the skewer test before taking the cake out of the oven to make sure it is cooked. Remove the cake from the pan and let it cool on a wire rack before slicing it.
Notes
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