If you are thinking about breakfast dessert, here is the Two-Tone Yogurt and Cocoa Pound Cake for you. A light, soft, and two-tone dessert. This cake requires few and simple ingredients that you usually have at home. Eggs, flour, oil, cocoa, and yogurt. For this last ingredient, I used Greek yogurt (just because I had some left from a previous dessert, you can use any yogurt you have. You can also enrich it with chocolate chips or chopped almonds.
If you like pound cakes, here are more options for you to try.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: pound cake mold 11×2.5×4 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Two-Tone Yogurt and Cocoa Pound Cake
- 3 eggs
- 1 cup sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup Greek yogurt (lactose-free for those intolerant)
- 1/3 cup sunflower seed oil
- 1 packet baking powder
Steps for Two-Tone Yogurt and Cocoa
After preparing all the ingredients, pour the sugar and eggs into a bowl, take electric beaters and whip them until they are nice, fluffy, and lightened (it will take about 5 or 6 minutes).
Now pour in the oil and continue to blend, then add the yogurt, the flour sifted with baking powder, and blend until the ingredients are well combined.
Now put half of the mixture in another bowl and add the cocoa. Use the same beaters at low speed to start mixing. The mixture will be thick, I recommend adding a tablespoon of water for those intolerant, or milk for those who are not.
Line the pound cake mold with parchment paper, then pour in the light mixture first, then some of the dark mixture, and continue this way until both mixtures are used up. If you want, you can use smaller molds to make two cakes.
Now use the prongs of a fork to make circles, forming patterns on the surface.
It’s time to bake your cake. The oven temperature should be at 340°F. Once the cake is in the oven, let it bake for about 35 minutes. Always adjust to your oven. Before taking it out, do the toothpick test; when inserted into the cake, it should come out dry.
Let it cool, and if you like, you can also dust it with powdered sugar.
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