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Ingredients:

Chocolate Yogurt Cake:

1 cup (130 grams) all purpose flour

1/2 cup (50 grams) unsweetened cocoa powder (preferably Dutch processed)

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) fine kosher salt

3 large eggs (150 grams out of shell), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

1 cup (240 ml/grams) whole milk plain yogurt, at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

1 cup (200 grams) granulated white sugar

Chocolate Glaze: (optional)

3 ounces (85 grams) bittersweet or semisweet chocolate, cut into small pieces

2 tablespoons (25 grams) unsalted butter, cut into small pieces

1 tablespoon honey (or light corn syrup, golden syrup, agave, brown rice syrup, or liquid glucose)

Garnish: (optional)

Chocolate Sprinkles


Instructions:


Chocolate Yogurt Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) round cake pan with 2 inch (5 cm) sides. Line the bottom of the pan with parchment paper.

In a large bowl, stir or whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir just until combined. Scrape the batter into the prepared pan.

Bake in preheated oven for about 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out just clean. Rotate your cake pan front to back about halfway through baking. Remove from oven and place on a wire rack to cool for about 10 minutes before removing from pan. Let cool completely before pouring on the chocolate glaze.

Chocolate Glaze: Place the chocolate, butter, and honey in a heatproof bowl and set over a saucepan of simmering water. Stir until melted then remove from heat and let cool at room temperature until of pouring consistency (about 60 minutes). Pour the glaze over the cooled cake, letting it drip down the sides. If desired, sprinkle with chocolate sprinkles, candy sprinkles or toasted nuts.

This cake can be stored for about 3 to 4 days in the refrigerator or it can be frozen for one month. Defrost in the refrigerator overnight.

Makes one - 8 inch (20 cm) cake.


Description:

Cakes don't have to be complicated to make. And they don't have to be multi-layered with an over abundance of frosting. For everyday, I like to make a single layer cake where the batter is just "dump and stir". This Chocolate Yogurt Cake is one such cake. It has a wonderfully dense and moist texture and a delicious chocolate flavor. It is really good without the Chocolate Glaze, but I just couldn't resist increasing the chocolate flavor and I also like how its surface has a shiny gloss. If you like, you can garnish the glaze with chocolate sprinkles (I like Cacao Barry Vermicelles Fins Chocolat), candy sprinkles, or even toasted nuts.

Yogurt makes this cake nice and moist. I normally use whole milk plain yogurt (Greek style) as I like its rich and tangy flavor. This batter also contains a flavorless oil (can use vegetable, corn, safflower, canola, or a light olive oil) instead of butter. The oil, along with the yogurt, gives the cake its moist texture, plus it will keep the cake from becoming too firm (unlike butter) if you store it in your refrigerator.

This cake is excellent plain, but try it with the Chocolate Glaze. This glaze is simply a combination of semi sweet or bittersweet chocolate with a little butter and honey (can use light corn syrup, golden syrup, liquid glucose, agave or brown rice syrup) that is melted and then left to cool at room temperature until it sets to pouring consistency. Once the cake has cooled, you just pour the glaze over the top of the cake letting it drip down the sides. Let sit at room temperature until the glaze dries and then it's ready to serve.