April 12, 2018

double chocolate cake with yogurt | yogurt chocolate cake with oil | chocolate sponge cake with yoghurt | chocolate sponge cake recipes

I have posted lots of chocolate cake recipes on the blog with different ingredients and measurements. Though the recipes sound similar, there is a difference in the cake texture. Most of the recipes call for butter in baking cakes because it gives a soft and smooth texture inside. But butter is high calories so, I prefer oil mostly.
Even though used oil in this recipe, it came out fluffy with soft texture because of yogurt. I used storebought coconut flavored yogurt, you can use natural/plain yogurt instead of flavored and don`t over mix the batter. Use always fresh ingredients and mix the batter gently to get a fluffy textured cake.

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CATEGORY- Baking | Chocolate | Cake | Yogurt
all-purpose flour- 2 cups
Unsweetened cocoa powder-1/4 cup
Sugar-1 cup
Butter or Olive oil-1/2 cup
Yogurt-1 cup (any flavored or unflavored /I used coconut flavored)
Vanilla essence-2 teaspoons
Baking soda-1 teaspoon
Salt-1 teaspoon
Baking powder-1 teaspoon
Semi-sweet chocolate chips or chocolate vermicelli-1 cup

Take sugar in a bowl, add yogurt and mix until sugar dissolves.
Add eggs, vanilla essence, oil, and mix until forms a smooth mixture.
Now add baking powder, salt, soda, cocoa, flour and mix everything well.
Preheat oven to 180-degree centigrade. Apply oil in a baking tin, dust with flour evenly. (I skipped this step)
Add chocolate vermicelli or chips and stir gently.
Pour the batter and tap the tin on the floor to avoid air bubbles. Place it in an oven and bake for 30 minutes.
Check out with a toothpick, if it comes out clean turn off oven and let it cool to room temperature.
Cut into slices and serve with chocolate syrup on top.

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