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Chocolate Yoghurt Cake Recipe


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     Chocolate Yoghurt Cake

Category   Breakfast - Brunch
Sub Category   None


2 cups cake flour 2 1/2 cups sugar (I used a mix of caster and demarera) 3/4 cup unsweetened good quality cocoa powder (the better the quality, the better the cake. Try and avoid your average bournville type cocoa and go to a coffee shop and get some really nice stuff) 2 teaspoons instant coffee 2 teaspoons bicarbonate of soda 1 teaspoon salt 1 cup sunflower oil (or any other neutral tasting oil) 1 cup plain yoghurt (I used low fat) 1 1/2 cups water 2 tablespoons white vinegar (use apple cider in a pinch) 1 teaspoon vanilla extract 2 eggs
Preheat oven to 170 degrees Grease 2 x 8.25 round cake tins and line bottom with baking paper. (I used the same cake tin so washed and regreased/papered it between baking) In a large bowl, whisk flour, sugar, cocoa, coffee granules, bicarb and salt together. In a small bowl or jug whisk oil and yoghurt together. Gradually whisk in the water. Blend in vinegar and vanilla. Whisk in the eggs and beat until well blended. Pour half the mix into the tin (or pour equal amounts into 2 tins if you have them!) Bake for 30 to 35 minutes, or until a toothpick (or raw spaghetti strand as I use) inserted in the center comes out almost clean. Cool for at least 15 minutes in the tin, as it will break apart slightly if you try and pop it out straight away (don’t’ worry too much if that happens as dulce de leche also makes great cake glue!). I might even cool IN the pan next time! While the cakes are cooking, prepare the chocolate ganache.
ssembling the cake Once cakes are completely cool, warm the dulce de leche to make it more spreadable (method above). The dulce and ganache can be quite messy, so if you can place pieces of baking paper around the cake as you decorate, you’ll have a much easier time to get it all neat. Put the first layer of cake on the plate. Using a fork, poke the top of the cake several times, this will help the dulce de leche seep into the cake. Spread a nice thick layer of dulce de leche across the cake. I didn’t use all of it, but I did use quite a bit, especially as the first of the cakes I’d made had been taken out of the tin prematurely too, so I needed to “glue” the cake to the bits using the dulce! Dolce Leche ... boiled condensed milk or ready bought caramel condensed milk

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