Sunday, August 1, 2010

Chocolate Yoghurt Cake

There was no particular reason why I made this cake. It was simply because I would like to try out new recipe, and to get more baking practice as I guess the more I bake, probably the better I would be at baking. Like people say, it's at your finger tip.

I took the recipe from The recipe did not have any picture enclosed - which something I don't like when taking a recipe from internet...but I had all the ingredients showed and the methods seemed easy.

So why not?

The cake is not really a WOW...but yes, it's tasty. I don't like the texture anyway because when you cut it, it breaks easily. When you eat it, it crumbles all around.

The recipe is as follows (cut & paste version)

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 65 minutes


  • 1 Tablespoon all-purpose flour
  • 1 teaspoon Dutch-processed cocoa
  • .
  • 2 cups all-purpose flour
  • 2/3 cup Dutch processed cocoa
  • 1-1/2 teaspoons baking soda
  • 1/2 cup butter or margarine (1 stick), softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1-1/2 cups plain yogurt
  • 1 teaspoon vanilla extract


Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust the inside of a greased 9-inchBundt pan or tube pan with this mixture, shaking out any excess.

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 alternately with the yogurt, in three parts. Do not overmix. Stir in the vanilla.

Pour the batter into the prepared pan and bake in a 350 degree F/180C 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.

Yield: 8 to 12 servings

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