Grammy’s Chocolate Yogurt Cake, a yummy cake that is very easy to make without butter or milk. It is made in minutes, after baking it remains soft and slightly moist inside, keeping for several days without being dry. . Try it and let me know how you liked it!
Ingredients :
- 110g (4 oz) dark chocolate, roughly chopped
- 150g (2/3 cup) Greek yogurt, full-fat
- 90g (3/4 cup) all-purpose flour
- 2 medium eggs, room temperature
- 80g (1/3 cup + 1 tbsp) granulated sugar
- 60ml (1/4 cup) vegetable oil
- 30g (2 tbsp) dark chocolate chips
- Zest of 1 orange (optional)
- 1 tsp baking powder
How to make Grammy’s Chocolate Yogurt Cake:
- Place the chocolate in a glass or steel bowl and melt it in a bain-marie. Then remove it from the heat and let it cool.
- Using a whisk, beat the eggs with the sugar until they are puffy and light.
- While continuing to mix with the whisk, add the zest of about half an orange, the seed oil and the Greek yogurt.
- Now add the melted chocolate and let it mix.
- Finally, add the sifted flour and baking powder. Have them incorporated again and again with the whisk until the mixture is creamy and smooth.
- Line the cake pan with parchment paper, or grease it with a release agent or butter.
- Pour in the batter and level with a spatula. Sprinkle the surface with the dark chocolate chips.
- Place the cake in a static oven at 180°C (350°F) and bake for about 40 minutes.
- Times may vary considerably depending on the oven and mold used; always check with a toothpick, keeping in mind that the cake should be a little moist inside.
- When done, take the cake out of the oven and let it cool completely before cutting it.
- The chocolate and Greek yogurt cake is ready, soft, fragrant and mouthwatering!
Bon Appétit!
