I shared in my recent post, TOTAL Greek Yoghurt With Mixed Berries Coulis, how I received many tubs of this creamy, low fat, delicious yoghurt. I also made a chocolate cake with it to share with friends. It was very moist and delicious. This would make a beautiful dessert for any occasion, especially if frosted.
I promised you I will share the recipe for this delicious Chocolate Yoghurt Cake that I made. It’s a big cake, just to let you know. I don’t eat very sweet so you can add more sugar if you like it sweeter or you can make chocolate icing to sandwich or cover it or even chocolate sauce to pour over. It is simple and easy to make. Here’s the recipe:
1 & 1/2t vanilla essence
300g TOTAL Greek Yoghurt (0%)
Beat the butter and sugar until light and creamy. Add eggs one at a time and beat well after each addition. Add the vanilla essence and yoghurt and mix well.
300g self-raising flour
1t baking soda
Sieve Ingredients B into the mixture above. Mix well but don’t beat.
Pour into a fairly big cake tin that has been lined with baking paper and bake for about 40-45 minutes in a preheated oven at 200 degrees Celsius. It’s cooked when a skewer inserted into the centre comes out clean. Do not over bake. If you use a low lamington tin, it will take much shorter time.
Note: My cake was a little over baked because I accidentally used 210 degrees instead of 200 degrees Celsius. I have never made that mistake…must be stress! It was baked after only 30 minutes. It’s supposed to be 40-45 minutes. I’m sure the texture will be much nicer if I had used 200 or 190 degrees Celsius. So, if you are making any cake, do take note of the temperature.
Have you tried making cake with yoghurt? Do you have a favourite one? Please share, add and comment in the comment box below.
Quote of the day……
“He who enjoys good health is rich, though he knows it not.”