Yogurt Chocolate Cake Food

CHOCOLATE YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

DARK CHOCOLATE YOGURT CAKE

Steps:

• 1. Preheat oven to 350'F. Grease a 8.5x3.5 loaf pan.
• 2. In a large bowl, sift in flour, cocoa powder and baking powder. Add in salt, sugar. Stir to mix well.
• 3. Then, add in all the wet ingredients: yogurt, eggs, coffee and oil. Use a whisk and whisk everything together until blended.
• 4. Pour into the prepared loaf pan and bake for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

GREEK YOGURT CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
• Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

YOGURT CHOCOLATE CAKE

Steps:

• In a saucepan, melt together butter, oil, water and cocoa powder.
• In a large bowl, mix together all the dry ingredients. Now pour over the wet mixture, and stir well.
• Add eggs and yogurt, and stir well again.
• Pour mixture into a greased 12x8 inch baking pan or glass pyrex dish. This is a single layer cake, but Im sure you could use two 8" cake tins.
• Bake at 180 deg C for 30 minutes.
• Icing: Mix all ingredients together with a small amount of milk. Pour over cake immediately.

CHOCOLATE YOGURT CAKE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Generously butter pan, then dust with cocoa powder, knocking out excess.
• Whisk together flour, 2/3 cup cocoa, baking powder, salt, and baking soda in a bowl. Whisk yogurt with water and vanilla in another bowl. Beat 3/4 stick butter with sugar in a large bowl using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition. Reduce speed to low and add half of flour mixture. Add yogurt mixture, then remaining flour mixture, mixing until just combined.
• Transfer batter to pan and bake until a skewer inserted into center comes out clean, about 1 hour. Cool in pan on a rack 15 minutes, then turn out onto rack to cool completely.

CHOCOLATE YOGURT BUNDT CAKE

Steps:

• Mix 1 Tbsp of flour with 1 tsp of coca and dist the inside of a greased 9 inch bundt or tube pan with this mixture, shaking out any excess.
• Sift 2 C flour and 2/3 C of cocoa together with the baking soda , set aside.
• In a large mixing bowl cream the butter and sugar together.
• Beat in the eggs, one at a time.
• Add the flour mixture alternately with the yogurt in three parts.
• Do not over mix. Stir in the vanilla.
• Pour the batter into the prepared pan and bake in a 350 oven for 45-55 minutes, until a tester inserted comes out clean.
• .Cool for 10 minutes before inverting onto a rack to cool completely -----.

CHOCOLATE YOGURT CAKE

Steps:

• Heat oven to 180C (160C for fan)
• Line a large loaf tin with baking parchment
• In a large bowl, beat together the oil, yogurt, syrup, eggs and sugar
• Sift the flour, cococa, baking powder and salt into the bowl, and stir until smooth
• Pour the mixture into the tin and bake for around 1- 1 1/4 hours
• If the cake colours too quickly, cover with foil after 30 minutes cooking.
• Test with a skewer - do not overcook
• VARIATIONS.
• The recipe can be turned into a coconut cake by replacing the cocoa with dessicated coconut. Ginger cake can be made by replacing the cocoa with extra flour, use brown sugar instead of caster and treacle instead of syrup and add 2 teaspoons of ground ginger and 1/2 of mixed spice.

YOGURT CAKE

Steps:

• Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
• Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
• In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
• Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
• Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.