The 7-yogurt-cup chocolate cake is a very soft and indulgent pantry cake made without a scale: the quantities of the ingredients are measured with the yogurt jar.
It’s a fantastic cake to enjoy plain but can also be filled with whatever you prefer; in my opinion a chantilly goes wonderfully. On the blog you can also find the classic recipe and the apple, strawberry and peach versions.
Who among us hasn’t made the yogurt-jar cake or the 12-tablespoon cake at least once? They’re all very fluffy cakes made quickly without a scale and keep well for three or four days at room temperature.
The recipe I propose today is made the same way but part of the flour is replaced with unsweetened cocoa; to prepare it you only need to whip the eggs with the sugar, add the other ingredients alternately and enrich the batter with chocolate chips.
The 7-yogurt-cup cakes are extremely versatile and customizable; I usually make them with vegetable oil but you can easily replace it with melted butter.
Try the other versions as well:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 yogurt cups all-purpose flour (type 00) (heaping)
- 1/3 yogurt cup unsweetened cocoa powder
- 2/3 yogurt cup potato starch (cornstarch can be used)
- 1 yogurt cup vanilla whole yogurt (small jar (125 g / ~1/2 cup))
- 1 yogurt cup peanut oil (or other oil, or warmed melted butter (about 1/2 cup / 125 ml))
- 2 yogurt cups granulated sugar
- 3 eggs (medium)
- 1 packet baking powder
- 2 teaspoons vanilla extract
- 3 oz dark chocolate (50%) (finely chopped)
- to taste butter
- to taste sweetened cocoa powder
- to taste vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Springform pan 8.7 in (22 cm) diameter, removable
- 1 Spatula
- 1 Cutting board
Procedure
In a bowl, whip the eggs (at room temperature) with the sugar for 7–8 minutes; they should triple in volume and become white and foamy.
Pour the yogurt and vanilla into the bowl with the whipped eggs and fold in quickly.
Add 2 yogurt cups of flour while continuing to mix the batter with the electric whisk; finally add the yogurt cup of oil and then sift together the potato starch, cocoa and baking powder. Mix the batter well.
Add the finely chopped dark chocolate.
The batter is ready: it should be thick and well aerated, not runny.Pour the batter into a buttered and lightly dusted springform pan (dust with sweetened cocoa powder). Bake the cake in a preheated conventional oven at 356°F for about 40 minutes.
Do the skewer test to check for doneness; if needed, extend the baking time a few minutes, being careful not to overbake or the cake will dry out.
If the cake’s surface tends to brown too much, cover it with a sheet of aluminum foil.
The 7-yogurt-cup chocolate cake is ready: let it cool completely, dust with powdered sugar and serve.
Tips
Storage
The 7-yogurt-cup chocolate cake keeps at room temperature for 3–4 days under a cake dome.
***********************
For advice on making the recipes contact me on FACEBOOK and, if you like, follow me on INSTAGRAM.
Send me your photos and I will happily share them on my social channels.
