Moist Chocolate Cake
Few can resist a classic chocolate cake, which in this version is more moist due to the addition of yogurt.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 175 grams unsalted butter , and something extra for greasing
  • 175 grams brown sugar
  • 3 eggs , large
  • 125 grams self-rising flour
  • 50 grams cocoa powder
  • 1 teaspoon baking powder
  • 2 tablespoons Greek yogurt, or thick natural yogurt
  • 50 grams unsalted butter , softened, for the chocolate cream
  • 75 grams powdered sugar, and something extra for serving, for the chocolate cream
  • 25 grams cocoa powder, for the chocolate cream
  • cow's milk
Preparation
30 mins
0 mins
Low
  • Preheat the oven to 350 F (180 C). Grease the molds and line them with parchment paper.
  • Cut the butter and place it in a clean bowl with the sugar.
  • Mix with an electric mixer until smooth and fluffy.
  • Incorporate the eggs one by one, continuing to beat until well mixed.
  • In another bowl, sift the flour, cocoa powder, and baking powder.
  • Gently incorporate the dry ingredients into the batter. Mix well and try to keep the volume.
  • Gently fold in the yogurt. This addition will give a moist finish to the cake.
  • Divide the mixture between 2 molds and smooth the surfaces with a spatula.
  • Bake centered, from 20 to 25 minutes, until the cake rises and is flexible to the touch.
  • When inserting a toothpick in the center, it should come out clean. If not, bake a little longer.
  • Leave the cakes in their molds for a few minutes. Remove the parchment paper and cool.
  • For the chocolate cream, put the butter, sugar, and cocoa in a bowl.
  • Mix the cream with an electric mixer for 5 minutes or until it fluffs up.
  • If necessary, add teaspoons of milk until achieving a spreadable consistency.
  • Spread the cream over the base of one of the cakes, then cover with the other cake.
  • Transfer the cake to a plate and sprinkle a little powdered sugar over the surface, for serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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