Arkensen loves chocolate cake. So, before he went for a 5 days camping trip with his class this week, I baked him his favourite Chocolate Yogurt Cake. This is his longest camping trip away from home by himself. He told Ben that when he return home from the camping trip, he wants to choose a restaurant to eat his favourite food. Oh, I am missing him!
Click on the link below for the Recipes and Instructions.
Ingredients
- 1 tablespoon all-purpose flour
- 1 teaspoon Dutch processed cocoa
- 2 cups all-purpose flour
- 2/3 cup Dutched processed cocoa
- 1.5 teaspoons baking soda
- 1/2 cup butter or margarine (1 stick), softened
- 1.5 cups sugar
- 2 eggs
- 1.5 cups plain yogurt
- 1 teaspoon vanilla extract
Instructions
 Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust inside of a greased 9-inch bundt or tube pan with this mixture, shaking out any excess. Since I do not any of the above, I just use a 9″ spring form pan. Sift 2 cups of flour and 2/3 cup 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, alternatively with the yogurt, in three parts. |
 Do not overmix. |
 Stir in the vanilla. |
 Pour the batter into the prepared pan. |
 Bake in a preheated 350F oven for 45 to 55 minutes, until a tester inserted in the center comes out clean. Cool for 10 minutes before inverting onto a rack to cool completely. |
This recipe yields 8 to 12 servings. You may dust the cake with powdered sugar before serving.
Related Articles
9 users responded in this post
The cake looks so scrumptuous! If I could cook, I’d use your recipe to make it and then relish it ;)
Hi Joy: Of course you could. I actually first started to cook in my late 30’s!
Do you know whether the type of pan I use affects the way the cake tastes? I was thinking about baking it in muffin tins. Do you also know if it makes a difference if I poured the wet ingredients into the dry ingredients rather than pouring the dry ingredients into the wet ingredients?
Hi Rukya, you can certainly bake it in muffin tins but remember to reduce the baking time to 15 to 20 mins.
Generally, we put the dry ingredients into the wet ingredients because it’s easier to empty the dry ingredients into the wet ones without the need to scrape the bowl.
hi! what do you mean of “1.5 cups” of plain yogurt? is it 1-1/2 cup? or 1/2 cup? help! thanks, imelda
Hi Imelda, 1.5 cups is 1 1/2 cups.
Hi Suanne,
This recipe looks fantastic!
I am doing a Power Point presentation for my computing class. It is to test our presentation skills to a group. I have decided to present on how to make cakes, chocolate in particular, would I be allowed to use your recipe and pictures for my presentation? Of course I will have your site and name as my information source to credit this as your work.
I look forward to your consent reply.
Thankyou
Melody
Hi Melody, you do have my consent to use chowtimes’ photos for your presentation. I would love to see your Power Point presentation and you can email it to ben.and.suanne@gmail.com. Good luck on your test.
Hi Suanne,
Thank you very much :D
Best Regards,
Melody
Leave A Reply
Please Note: Comment moderation maybe active so there is no need to resubmit your comments