betty's moist chocolate yoghurt cake
A fudgy rich chocolate cake, not quite a mud cake. The secret to the moistness is the yoghurt and oil. This makes a lovely big cake, perfect for birthdays and gatherings. This cake is made in my home when I have yoghurt that's just about to go out of date or just over it's "best before" date. Perfect for cooking with!
prep time
10 Min
cook time
50 Min
method
Bake
yield
16 slice(s)
Ingredients
- 1 cup cold coffee
- 1 cup vegetable oil (such as canola)
- 1 cup vanilla or plain yoghurt
- 4 large eggs, at room temperature
- 2 cups plain flour
- 2 cups white sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarb soda
- 3/4 cup cocoa powder, sifted if lumpy
How To Make betty's moist chocolate yoghurt cake
-
Step 1Pre-heat the oven to 320 degrees F/160 degrees C and grease a large bunt tin well. (A large cake tin can be used too, but line it well and increase the baking time by 15 minutes.)
-
Step 2In a large bowl, beat all the wet ingredients until well mixed, about 2 minutes.
-
Step 3Add all the dry ingredients and beat until JUST combined. Stop half way through and scrape down the sides.
-
Step 4Pour into the prepared pan and bake for 50 minutes (65 if using a square or round tin with a 9-inch diameter). Bake until cooked when tested with a toothpick. Cool in the tin on a wire rack for a full 10 minutes. Turn out of the tin and cool on a wire rack until no longer warm. Frost, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Keyword:
#yogurt
Keyword:
#chocolate cake
Keyword:
#yoghurt
Keyword:
#moist cake
Keyword:
#cake
Keyword:
#yogurt cake
Method:
Bake
Culture:
American
Ingredient:
Sugar
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