Chocolate Yogurt Cake: Original Granny Recipe…
You know when a cake is in the oven and an irresistible scent is released in the house, so much so that for a moment you imagine yourself in grandma’s old house as a child at snack time? That intense, wholesome scent can be found in this chocolate yogurt cake: a butterless dough that is soft and fluffy thanks to the presence of Greek yogurt and seed oil, which make this chocolate cake not only inviting but also lighter. The gluttony of the dark chocolate melted in a bain-marie and added to the dough gives an aromatic and very mouth-watering note to this cake, ideal for chocolate lovers to enjoy at breakfast or for a fantastic snack!
Ingredients:
- 330g (11.6 oz) Dark chocolate
- 240g (8.5 oz) All-purpose flour
- 180g (6.3 oz) Greek yogurt
- 1 Unwaxed orange, zested
- 3 Whole eggs
- 1 Egg yolk
- 175g (6.2 oz) Sugar
- 100ml (3.5 fl oz) Vegetable oil
- 16g (0.6 oz) Baking powder
How to prepare Chocolate Yogurt Cake:
- Chop up the dark chocolate and melt it in a bain-marie. Ensure that the water in the saucepan doesn’t touch the bottom of the bowl containing the chocolate. Stir occasionally with a wooden spoon to help the chocolate melt. When ready, turn off and allow to cool.
- In the bowl of a stand mixer fitted with a whisk attachment, pour the eggs and add the sugar.
- Grate the zest of 1 unwaxed orange into the mixture.
- Start mixing: the mixture should become white and frothy.
- Add the yogurt a little at a time, blending well.
- Slowly drizzle in the vegetable oil while mixing.
- In a separate bowl, sift the flour with the baking powder.
- Once the oil is fully incorporated, add the flour mixture one tablespoon at a time.
- When the flour is fully incorporated, add the now-cooled melted chocolate.
- Mix for a few more minutes to obtain a smooth and fluid batter.
- Butter and line a 24 cm (9.5 inch) diameter cake pan with baking paper.
- Pour the batter into the prepared pan and level it with a spatula. Do not tap the pan to avoid inhibiting the action of the baking powder.
- Bake the cake in a preheated static oven at 170°C (340°F) for 45-50 minutes, or in a fan oven at 150°C (300°F) for 35-40 minutes.
- Once baked, remove from the oven and let it cool in the pan.
- Transfer the cake to a wire rack to cool completely.
- Once cold, dust with powdered sugar and serve.
Bon Appétit!
