I’m back. This time I bring the recipe of a chocolate yogurt cake, I changed some things from the original recipe. The cake is delicious, each day that passed it was even tastier. The frosting I used the same recipe of the Carrot Cake with Chocolate Frosting.
Chocolate Yogurt Cake
1 pot of natural yogurt (200gr)
1 and 1/4 cup of sugar
1 tbsp unsalted butter
1 tsp vanilla extract
1/2 cup cocoa powder
1 and 1/2 cup all-purpose flour
1 tsp baking powder
Preheat the oven to 180ºC/350ºF. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.
Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the flour, yogurt, vanilla and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.