Chocolate Yogurt Cake Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 F/ 180 C degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan (2lb loaf tin). Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, cocoa, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup (200g) sugar, the eggs, orange 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 1/5 cup (100ml) orange juice and remaining 1/3 cup (80g) 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 orange-sugar mixture over the cake and allow it to soak in. Cool.
• For The Glaze: Combine the confectioners' sugar and orange juice (and cocoa if required) and pour over the cake.
• OR Alternative Fudgy Glaze: In a large saucepan over medium heat, combine orange chocolate, butter and milk. Bring to the boil, stirring frequently. Remove from heat stir in orange juice thoroughly then beat in icing sugar, salt and vanilla. Beat until smooth, adjusting consistency with more milk or sugar, if necessary.