• Home
• Substitutions
• Index
  • A-C
  • D-O
  • P-Z

Marble 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 #ad.

Place the chocolate and coffee (or water) in a heatproof bowl and place over a saucepan of simmering water. Melt and then remove from heat, letting it cool to room temperature.

In a large bowl, stir or whisk together the flour, 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. Remove a little less than half of the batter (400 grams) to another bowl and stir in the melted chocolate mixture.

Place the vanilla batter in the bottom of your pan. Smooth the batter with the back of a spoon or offset spatula. Then pour the chocolate batter on top of the vanilla batter, smoothing the batter with the back of a spoon or offset spatula. Then run (don't stir) a wooden skewer or knife through the two batters to achieve a marbled effect. Gently tap the cake pan on your counter to break any air bubbles that may have formed in the cake batter.

Bake in preheated oven for about 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out 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 covering with the Chocolate Ganache.

Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. In a small saucepan place the cream and butter and bring to a boil. Immediately pour over the chocolate and let sit a few minutes before stirring until smooth. Let sit at room temperature until of spreading consistency. Then spread the Ganache over the top of the cake. Sprinkle with 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.

This is another recipe in my series of easy Yogurt Cakes. A Marble Yogurt Cake has swirls of both vanilla and chocolate cake. Perfect for those occasions when you can't decide which type of cake you want. This is a wonderfully moist single layer cake. It is really good without the Chocolate Ganache so you could just dust the top of the cake with powdered sugar or unsweetened cocoa powder. But I love it with the Chocolate Ganache, which is a smooth and creamy mixture of semi sweet (or bittersweet) chocolate and heavy cream. The cake can also be garnished with chopped nuts (pecans, almonds, walnuts, or hazelnuts) or chocolate sprinkles (I like Cacao Barry Vermicelles Fins Chocolat).

Yogurt makes this cake nice and moist. I normally use whole milk plain yogurt (Greek style) as I like its thick texture, and 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) when stored in the refrigerator.

This cake is excellent plain, but try it with the Chocolate Ganache, which is simply a rich and creamy combination of semi sweet or bittersweet chocolate with a little butter and heavy cream. Once the cake has cooled, and the Ganache has thickened, spread it over the top of the cake.