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
Instructions
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.
Enjoy!!
Can i use stovetop baking for dis cake ?
Yes you can.
What is self rising flour called in market?I didnt get it 🙁
It is actually known as self rising flour. You can make it at home though, for 1 cup of SR flour, simply add 1 and a half tsp baking powder and a pinch of salt to every cup of plain/all purpose flour, sieve together and use.
Assalamu Alaikum…u have mentioned several times that instant coffee powder bring out more taste..can i use coffee powder in this recipe and when will i use it?
W/Salaam. Normally coffee goes well with chocolate flavour so if you like you can add a little powder into the cocoa for this recipe.
Salaamu alaykum. Can I use Greek yoghurt for the cake? Jzk
W/Salaam, yes that is fine.
Asalam,
I’ve tried this recipe and the cake turned out excellent. Thanks for sharing this recipe!!
Hi Fauzia,
As always your recipes are perfect!
Two ques
1.Can I sub the butter with oil in this
2.wat determines if a cake recipe will use oil or butter /margarine
Thank you! For this recipe, butter would be the best option. I guess it is a matter of personal taste really, and also most quick-fix cakes (like my moist cake recipe) require oil as it makes it easier coz you get to skip the whole ‘creaming butter with sugar’ step. 🙂
Thank you for quick reply.I’ve been shying away from butter coz of precisely that step (creaming )ad I don’t have an electric appliance to aid in it.ure explanation is very sufficient 🙂
fauzia..do we need to use a mixer…cant i just mix wth a spoon….
Best to use a mixer especially during the creaming of butter and sugar to get a good fluffy result.
Hi!
can i knw what do you mean but yourget is it curd ? or sweet curd im so confused
Not sweet curd. Normal fresh thick curd.
Yupppppieee thnx dr i love ur recipes
Salam sister, thanx for this recipe looks DELICIOUS mashallah!! Can’t wait to try it, I just have a question about the sugar, is the 1st ingredient (1 c sugar ground to a powder) the same as powdered sugar, also known as icing sugar? Can I use store-bought powdered sugar (which also contains a bit of corn starch/corn flour)or would it be best to grind regular sugar to a powder? Jak I appreciate the feedback!!!
W/Salaam, best to grind the sugar to a powder. The cornstarch in icing sugar might give you different results.
jAk sister thanks alit I’ll do that then inshallah! =)=)
Oops I meant ALOT (not alit)! 😉
Hello Sister!
Can you please tell me any specific brand name for the yoghurt, so that I can get a clear idea of it (I would like to mention that I live in Bangladesh (Dhaka)).
Is it white and sour yoghurt?
Hi! Since am not from Bangladesh (nor have I ever been) I wouldn’t know what brands are available. It is the normal plain white not very sour fresh yoghurt.
Salam, fauzia i made this
Salam, fauzia i made this cake, oohhhhh my God it was superb, thank you sis,, Allah bless you
Maam I do not have an 8″
Maam I do not have an 8″ round pan. Can I bake this quantity it in 7″x11″ pan?
Yes you can although the cake
Yes you can although the cake will be more of a layer/thin cake because the pan is bigger than what is required. 🙂 Check on it about 5-10 minutes earlier because it may bake faster too.
Do we use sour or sweet
Do we use sour or sweet yoghurt?
Please read the previous
Please read the previous comments.
Hi Fauzia,Salaam!
Hi Fauzia,Salaam!
How are you?
Can i double the ingredients cos i need to make this for a lot of people.baking time remains the same no?
Thanks
W/Salaam, yes you can double
W/Salaam, yes you can double the ingredients OR make two cakes. If you double the ingredients the cake will take longer to bake depending on the size/depth of the pan used unless you split the batter into two pans.
A.alaykum fauzia, can i use
A.alaykum fauzia, can i use baking powder instead of baking soda?
W/Salaam, no you cannot
W/Salaam, no you cannot substitute those two ingredients and get good results.
Salam. i had a confusion…
Salam. i had a confusion… why is there two types of measurement? 1 cup sugar is 200g anbd 1 cup flour is 120g. which one to follow?
W/Salaam, the measurements
W/Salaam, the measurements are ALL accurate. A cup of sugar is heavier than a cup of flour. Like when you have a bag of stones and a bag of feathers, they will not be the same weight even if the bag is the same size, got me?