Cocoa Cake with Cream and Yogurt: The Soft and Fresh Delight.
If you’re looking for a dessert that’s both delicious and incredibly delicate, you’ve found the right recipe!
Let me introduce you to a cake that stands out from the crowd, a true triumph of lightness and flavor: the Cocoa Cake with Cream and Yogurt.
This is a dessert “different from the usual ones,” and I assure you it will make you look impressive on every occasion, from elegant dinners to tea with friends. Its goodness lies in the perfect balance of textures and tastes.
The base is a Water Cocoa Cake: incredibly soft, moist, and with an intense taste that’s never overwhelming. The absence of butter makes it light and enhances the pure chocolate flavor. Its cocoa batter pairs sublimely with the filling, creating a memorable contrast.
The heart of this cake is its cream: a filling that is fresh, velvety, and super delicate, made simply with whipped cream and yogurt. It’s the yogurt that gives this cream a slight acidity, perfectly balancing the sweetness of the cream and the intensity of the cocoa cake. It’s irresistibly creamy, yet surprisingly light on the palate.
I chose to make it in a practical rectangular shape, perfect for cutting into precise portions, but of course, you can easily opt for the classic and timeless round shape.
Don’t waste any time, read the recipe to the end: you’ll also find my personal tips and various alternatives to customize your masterpiece.
Let’s start creating!
Happy cooking, Giusi.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 50 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Cocoa Cake with Cream and Yogurt
These ingredients are for a rectangular mold of 12×8 inches
or for a round mold of 8.5/9.5 inches in diameter, in this case, the baking is 30 minutes.
- 1.6 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1 cup warm water
- 3.5 tbsp vegetable oil
- 1/2 cup granulated sugar
- 1 cup whipping cream (already sweetened)
- 7 oz vanilla yogurt
Steps for the Cocoa Cake with Cream and Yogurt
In a bowl, sift the flour, cocoa powder, and baking powder, then mix.
In another bowl, dissolve the sugar in the water and then add the oil.
Start pouring the liquids slowly into the bowl of dry ingredients. Mix all the ingredients well.
Pour the obtained batter into a greased and floured mold or lined with parchment paper. I used the mold
Bake at 350°F in a preheated static oven for about 20/25 minutes, always do the toothpick test. Let it cool completely in the mold.
At this point, start whipping the cream, once ready, gradually add the yogurt, folding from bottom to top until reaching the consistency of a cream.
Cut the cake in half and fill it. I used a rectangular mold to give it a precise shape, but if you use a round mold you can use that and then gently turn it onto a plate, the important thing is to place a sheet of parchment paper at the base so it doesn’t stick to the bottom. Or you can simply cut the cake, fill it, and place the top layer on without many refinements.
The cocoa cake with cream and yogurt is ready.
To make the decoration on top, I melted some white chocolate in a bain-marie or microwave and then placed it in a food bag where I made a small hole. The hot chocolate, when in contact with the cold fridge cake, solidifies immediately, making it much easier.
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Storage of the Cocoa Cake with Cream and Yogurt
Before whipping the cream, put it in the fridge for a few hours, and for perfect results, I recommend also placing the container where you will whip the cream.
If you use fresh cream, the one found in the refrigerated section, add 50 g of granulated sugar while whipping the cream, a little at a time.
You can use yogurt of the flavor you like best.
I recommend preparing the cake a day before because it will be much more compact the next day.
Before enjoying the cake, take it out of the fridge 15 minutes before to savor it at its best.
