Soft, tender, and delicious cocoa plumcake. Even though it’s too hot these days to turn on the oven, I simply can’t give up a homemade cake. You just need to plan ahead and prepare our cake early in the morning when the kitchen temperatures are still acceptable. The recipe I want to share with you today is for a very soft and tender chocolate and yogurt plumcake that is simple to make. Perfect for breakfast, as a snack, or at any time of the day. Just a few simple ingredients for a cake that instantly filled my house with its delightful aroma. I confess I had to resist tasting a warm slice right away. I also added whole wheat flour to the batter for a more rustic and special flavor. Are you convinced to try this recipe yet? Let’s go to the kitchen and prepare a delicious whole wheat cocoa plumcake together

AND DON’T MISS THESE RECIPES AS WELL:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: For a 8×4 inch mold
Cooking methods: Oven
Cuisine: Italian

139.72 Kcal

calories per serving

Info Close

Energy 139.72 (Kcal)
Carbohydrates 22.16 (g) of which sugars 10.85 (g)
Proteins 3.84 (g)
Fat 4.97 (g) of which saturated 1.13 (g)of which unsaturated 3.52 (g)
Fibers 1.63 (g)
Sodium 20.36 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Whole Wheat Cocoa Cake

2 eggs
1/2 cup cup sugar
1/4 cup cup vegetable oil
1 container plain natural yogurt (125 grams)
3/4 cup cup all-purpose flour
2/3 cup cup whole wheat flour
1/4 cup cup unsweetened cocoa powder
1/2 packet baking powder (8 grams)
as needed powdered sugar (for decoration)

What You Need

Whisk
Loaf Pan

How to Prepare the Whole Wheat Chocolate Plumcake

Beat the 2 eggs with the sugar in a bowl using an electric mixer for about 6-7 minutes, until the mixture is light and fluffy.
Add the vegetable oil and a container of plain yogurt. Mix.
Continue the preparation by adding the whole wheat flour, all-purpose flour, sifted unsweetened cocoa, and baking powder. Mix.
Grease a loaf pan, mine is 8 x 4 inches. Pour the batter inside. Use a spatula to create a groove down the center for the entire length. This helps the cake cook evenly and gives the plumcake its typical central crack.
Bake the Whole Wheat Cocoa Plumcake in a preheated oven at 338°F for 35-40 minutes. Always perform the toothpick test to check the cake’s doneness inside. Let the plumcake cool before transferring it onto a plate or tray, and dust it with powdered sugar to taste.
See you tomorrow with a new recipe, a hug, Loredana