Few resist a classic chocolate cake, which in this version is more humid by the addition of yogurt.
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Preparation
Preheats the oven to 350 F (180 C). Grease the molds and cover them with baking paper.
Cut the butter and put it in a clean bowl with the sugar.
Mix with an electric mixer , until this soft and fluffy.
Add the eggs one by one, stirring until well blended.
In another bowl, sift the flour with the cocoa powder and the baking powder.
Add the dry ingredients to the dough. Mix well and try to conserve the volume.
Gently stir in the yogurt. This addition will give a wet finish to the cake.
Divide the mixture between 2 molds and smooth the surfaces with a spatula.
Bake centered, 20 to 25 minutes, until the cake grows and is flexible to the touch.
When inserting a toothpick in the center, it should come out clean. Otherwise, bake a little more.
Leave the cakes in their molds for a few minutes. Remove the paper from the oven 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 sponges.
If necessary, add teaspoons of milk, until achieving a spreadable consistency.
Spread the cream on the base of one of the biscuits, then cover with the other sponge cake.
Pass the cake to a plate and sprinkle some icing sugar on the surface to serve.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: