The chocolate and yogurt cake is a very soft, moist, and delicious dessert ideal for breakfast or a snack and perfect for filling with chantilly cream, raspberry jam, or paradise cream. The recipe is very simple, just whip the eggs and incorporate the liquids and powders alternately, in a few minutes you will have a delicious batter ready for the oven.
The chocolate cake, like the apple cake is very beloved, it appeals to adults but especially to children and is a much healthier snack than the snacks bought at the supermarket
It’s not necessary to use a lot of fat to have a good yogurt cake but a part is necessary, so use full-fat yogurt and combine oil or butter according to your taste. The recipe I propose today, like many other recipes you find on my blog, contains seed oil; if you wish, you can replace it with butter by increasing the weight by 20%.
Try the other chocolate cakes as well:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 357.55 (Kcal)
- Carbohydrates 50.32 (g) of which sugars 28.02 (g)
- Proteins 6.29 (g)
- Fat 16.82 (g) of which saturated 4.32 (g)of which unsaturated 9.43 (g)
- Fibers 1.87 (g)
- Sodium 44.71 (mg)
Indicative values for a portion of 100 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
- 1 1/4 cups all-purpose flour
- 2/3 cup potato starch
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 container plain yogurt (125 g)
- 6 1/2 tbsp peanut oil
- 3 eggs (medium)
- 1 packet baking powder
- 1/2 cup dark chocolate chips
- 1 tsp vanilla extract
- 1 tsp orange zest (grated or other flavors to taste)
- 2 tsp butter
- 1 tbsp sweetened cocoa powder
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Scale
- 1 Spatula
- 1 Cake pan springform, 9 inches in diameter
Procedure
Sift the flour, starch, cocoa, and baking powder, and set aside.
In a large bowl, whip the eggs with the sugar until you get a light and fluffy mixture. Using room temperature eggs is essential for the success of the recipe.
Add the yogurt, orange zest, and vanilla to the mixture, gently mix with the spatula to avoid deflating it.Incorporate half of the flours with the spatula, then add the oil, and finally the remaining flours; it is important to mix the mixture gently from bottom to top to avoid deflating it.
Add the chocolate chips.
Butter and flour with the sweetened cocoa a 9-inch cake pan, transfer the mixture into the cake pan.
Bake the cake in a preheated static oven at 350°F for about 40 minutes.
Always use the toothpick test to check for doneness, if necessary, extend the baking time by a few minutes.
The chocolate and yogurt cake is ready, let it cool and, if you like, dust with powdered sugar.
Tips
Storage
The chocolate and yogurt cake keeps at room temperature for three days under a glass dome.
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