Servings : one 8" cake
The most perfectly delicious and moist-est cake I have ever baked!! I got the recipe from an awesome friend, made some alterations to it and this is the outcome! Perfectly chocolatey without being too heavy, moist and soft unlike other yoghurt cake recipes which tend to mostly turn out rather dense or heavy. This one was light and fluffy and utterly yummilicious! The cake rose so well that I sliced it in half and sandwiched some chocolate ganache between the layers, which further enhanced an already perfect cake!
Ingredients for Cake
- 1 cup sugar, grinded to a powder (200gm)
- 1/2 cup butter or margarine (112gm)
- 1 cup all-purpose/plain flour (120gm)
- 1/2 cup self-rising flour (60gm)
- 1/2 cup cocoa powder (60gm)
- 1 cup heavy thick yoghurt (200ml)
- 1/2 cup milk (100ml)
- 2 large eggs
- 1 tsp. vanilla essence
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
Ingredients for Ganache
- 1/2 cup whipping cream (100ml)
- 150gm dark cooking chocolate, chopped and at room temperature
Pre-heat your oven at 175 C and grease/line an 8″ round pan.
• Make sure everything is at room temperature when you start.
• Sift the flour with the self raising flour, cocoa, salt and baking soda two or three times just to aerate it, makes the cake very light and fluffy.
• If the yoghurt you are using is too watery, you can thicken it by pouring it into a cheesecloth/muslin cloth, and tie it in such a way that it can hang for a while, all the excess water will drain out and you will be left with a lovely thick yoghurt.
For the Cake
Add the grinded sugar to the butter/margarine, and cream together until light and fluffy. Don’t rush past this stage, it is the one that will determine the texture of your final results, so do it for at least 7-10 minutes.
Now add the eggs, one at a time, beating well after each addition, then add the vanilla essence. Add the yoghurt and milk and beat well, then remove the mixer/machine and take a wooden spoon. Add in the flour ingredients in two or three additions, folding it in after each addition. Do not over mix, just fold until everything is well incorporated.
Pour into your pan and bake for about 30minutes or until a skewer inserted in the center comes out clean. Leave the cake in the pan for about 5 minutes, then turn it over on a wire rack to cool completely.
For the Ganache
For the ganache, I didn’t want it too thick because I wanted some of it to be absorbed into the cake.
Heat the cream until it almost starts to boil around the edges. Remove from the heat and add in the chopped chocolate. Stir until smooth.
Slice the cake in half, add half of the ganache to the center, place the second half of the cake and pour the rest over the top, letting it drip down the sides. Garnish if you want with nuts or chocolate flakes. I used pistachio flakes and sprinkled some crushed choc-chip cookies on top.