Incredible chocolate yogurt cake

Recipe in english here

Hello, gourmets,

It's a pleasure to come back to the blog after a break this summer that was necessary to enjoy my family and think about my future . During this break, I thought about how I wanted to make Amourducake evolve, about my goals for this new school year, yes for me the year is September at juinūüėā. Ah yes how I could forget we are more than a million on Instagram,¬†it's just incredible and I was also able to create recipes and test them. It's really satisfying to create a recipe, to realize it and to have a wonderful result, I feel a great joy every time.

Thursday, September 03, I had planned a day recipe realization how to tell you that all my recipes failed, the first one had a part not cooked because of a bad management of the time of cooking, for the second I wanted to reproduce the recipe but the return of the cake displeased me, I did not like at all the consistency also after this failure, I remotivated myself because I did not want to remain on this failure. I decided to make a strawberry pancake with a mascarpone cream so I made my pancakes, my cream, I mounted my cake, it was too beautiful, I made my setting to take a picture of it wanting to change its position the disaster, the cake collapsed, I felt like crying.

In spite of its three failures, the next day, I made this famous chocolate yoghurt cake in total improvisation and I do not regret it because my perseverance paid off. The cake is a total success, the consistency is perfect, it is soft, greedy with a touch of red fruits. It is perfect in my eyes.

I'm just learning a lesson, never give up. With envy, determination and perseverance, you always succeed despite the obstacles.

I am so determined to achieve my goals that nothing can stop me, I will give myself the means to do so.

By making this recipe and posting it on the blog, I achieved two of my goals for the week and I am proud of it.

I will share with you the recipe of this magnificent chocolate cake always with a yoghurt cake base without butter but this time with an egg to have a good consistency and a good rendering when cutting, I did not want to take myself to find a perfect substitute for the egg because it was an improvisation.

Everyone loved it even though we're not big fans of chocolate cake.

The motto was respected, a simple, quick and delicious recipe. À You be the judge, I'm confident.

Advantages:

  • Simple made with very few ingredients,
  • Fast, can be done in less than an hour (preparation and cooking).
  • Perfect for children
  • Can be made in a bakery workshop with the children.
  • Cheap to make.
  • Delicious, sweet just right.¬†

 

CHOCOLATE YOGURT CAKE RECIPE

Tricks:

  • To have a well rounded cake with a nice bump thanks to a crack obtained with a thermal shock and a technique that consists in putting a horizontal line of butter ointment (I use oil that works as well) in the middle of the dough on the whole length of the dough .
  • Put your cake in the oven horizontally to get a nice bump.
  • This recipe can be made without egg.¬†I haven't tested it yet but normally it's good, just let it cool down well.

  • Leave it to cool for 5 minutes, then remove it from its mould, wrap it in cling film to keep it soft and leave it to cool for at least 1 hour, ideally 2 hours.

 

 My tips for extra moist cake

Utensils required :

  

 

    INGREDIENTS:

    Measure if you want to make this recipe a plain yogurt.

    I use my 125gr yoghurt pot as a unit of measure. 

    I use a 20 cm mould

    For moulds from 20 to 25 cm

    Chocolate yogurt cake recipe

    • 1¬†Yoghurt or Greek yoghurt 125 gr
    • 1 medium egg
    • Flour 200 gr
    • Sugar 140 or 150 gr (according to your taste)
    • 1/2¬†Sunflower oil jar 65 ml
    • Cocoa powder without sugar 50 gr
    • 1 half sachet¬†of¬†baking powder 7¬†gr
    • 100 ml of water or milk (vegetable or not)
    • Some red fruits (strawberries, raspberries, blueberries...)

    Chocolate Sauce

    • 100 gr milk chocolate
    • 5 cl of 30% fat liquid cream

    PREPARATION STEPS

    1. Pour the yoghurt into a bowl and keep the jar for measuring the other ingredients (oil).
    2. Add the oil, eggs, sugar and mix.
    3.  Mix flour and baking powder together
    4. Add the flour and baking powder mixture to the rest of the mixture. 
    5. Mix with a maryse (a plastic spatula with a flat end) or with a whisk gently until a homogeneous dough is obtained, leaving a little flour visible and helping to obtain a soft cake.
    6. Add the cocoa powder with the water little by little (or vegetable milk) to avoid having a compact paste and mixing at the same time to obtain a homogeneous and smooth paste. The paste must have the same consistency as in the photo below.
    7. Line the pan with baking paper and pour the dough into it. 
    8. Make a thin horizontal line of ointment butter or oil (I use oil, it works just as well) in the middle of the dough in the pan starting 3 cm from the beginning of the dough and ending 3 cm from the end of the dough.¬†To make this line, I use the tip of a knife to draw the line then I take a teaspoon where I put a little oil and I iron with my spoon on the line made with the knife to put the oil in the hollow created by the tip of the knife.¬†I hope you understood my explicationsūüėČ.
    9. Bake at 200 ¬įC for 15 min and then at 160 ¬įC for about 40 min to create this famous thermal shock.¬†Watch the baking by pushing the tip of a knife into the middle of the cake: if it comes out clean, it's cooked! Adapt the baking to your oven.
    10. Leave it to cool for 5 min, then remove it from its mould and wrap it in cling film to keep it soft.
    11. Let it cool for at least an hour.
    12. Melt the milk chocolate bar in a saucepan over low heat while stirring to prevent the chocolate from burning.
    13. Once the chocolate has melted and removed from the heat.
    14. Add the liquid cream little by little while stirring with a maryse to obtain a chocolate that will spread easily on the cake to cover it. Adjust the quantity of liquid cream to have the right consistency, I confess I did not measure the quantity but I used a bottle bottom.
    15. Cover the top of the cake with the chocolate sauce. ( Make sure the cake has cooled down )
    16. Wait until the chocolate has cooled a little and decorate the top of the cake with red fruits.

     

     

    I hope you like it. Now it's up to you. 

    Tag us on instagram amourducake if you made this recipe.

    Leave me a comment, I'd love to!! ūüėėūüėė

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