I always have chocolate in the pantry (ALWAYS!), and I always have yoghurt in the fridge … so what better way to use them then in a delicious cake.
This is a very quick and easy cake to make, and whilst I can’t call it a complete “all in one cake” there are very few steps to the recipe.
Many of my cakes are baked in bread loaf tins as I find them easier to portion and cut, and gives better slices for taking to school or work. But if you prefer you can bake this cake in a 24cm round cake tin, although I must confess I haven’t done this myself. This cake cooks fairly quickly in the loaf tin (50 minutes in my oven), so if using the round cake tin I would suggest you test it at 40 minutes and then add any extra time based on that.
I added the coffee granules not for a coffee taste (you won’t detect it at all), but for the richness it adds to the chocolate flavour. I also used Dutch cocoa powder as it is quite rich and gives a gorgeous dark tone to the cake, but use regular cocoa powder if that is all you have … the batter may not be as dark but I am sure the flavour would be there.
In terms of the “drizzle” you can make it as thick or as thin as you like … for a dramatic effect I choose to go thick on the cake in this post, but normally for the family I would do a thinner drizzle as to be frank, it is primarily sugar and I prefer to limit sugar wherever possible. But if making this cake for an occasion then the “drama” is what is needed.
This cake keeps well at room temperature for a few days, and slices easily into thin slices so you can feed quite a few people if you are making it for a special occasion.
Hope you like this cake as much as we do …
This is a very quick and easy cake to make, and whilst I can't call it a complete "all in one cake" there are very few steps to the recipe.
Many of my cakes are baked in bread loaf tins as I find them easier to portion and cut, and gives better slices for taking to school or work. But if you prefer you can bake this cake in a 24cm round cake tin, although I must confess I haven't done this myself. This cake cooks fairly quickly in the loaf tin (50 minutes in my oven), so if using the round cake tin I would suggest you test it at 40 minutes and then add any extra time based on that.
I added the coffee granules not for a coffee taste (you won't detect it at all), but for the richness it adds to the chocolate flavour. I also used Dutch cocoa powder as it is quite rich and gives a gorgeous dark tone to the cake, but use regular cocoa powder if that is all you have ... the batter may not be as dark but I am sure the flavour would be there.
In terms of the "drizzle" you can make it as thick or as thin as you like ... for a dramatic effect I choose to go thick on the cake in this post, but normally for the family I would do a thinner drizzle as to be frank, it is primarily sugar and I prefer to limit sugar wherever possible. But if making for an occasion then the "drama" is what is needed.
This cake keeps well at room temperature for a few days, and slices easily into thin slices so you can feed quite a few people if you are making it for a special occasion.
- 250g butter, cubed
- 4 x 60g eggs, room temperature
- 250g light muscovado sugar, or brown sugar
- 60g Dutch cocoa powder
- 250g self raising flour
- 10g (2 tbls) coffee granules
- 2 tsp baking powder
- 1 tsp sea salt flakes
- 220g full fat yoghurt
- 150g dark chocolate, chopped into pea size pieces
- 140g icing sugar mixture
- 20g Dutch cocoa powder
- 40g water (or a touch more if you prefer a runnier drizzle)
- Preheat oven 180 degrees fan forced, and place rack into middle of the oven
- Grease and line large loaf tin (base measurement 25cm x 9.5cm) with baking paper
- Place butter, eggs and sugar into TM bowl and emulsify 2 minutes / 37 / speed 4
- Add rest of the ingredients, except the chocolate pieces, in the order listed and blend 15 seconds / speed 5, scrape around bowl and continue 5 seconds / speed 5
- Add chocolate pieces to TM bowl and mix 6 seconds / reverse / speed 4
- Pour batter into loaf tin, level top and bake for 50 minutes, or until a skewer inserted into centre comes out clean (it takes exactly 50 minutes in my oven)
- Remove from oven and allow to cool in tin for 20 minutes before removing to a cooling rack to cool completely
- Place a small mixing bowl on top of Thermomix lid, press the "scale" button and measure in the ingredients
- Stir together to get a thick “chocolatey” frosting … if you wish it to be slightly thinner then add just a tiny touch of extra water ... go slowly so that you can control the texture (if you add too much it will be really runny which may not be what you want)
- Drizzle over cake and allow to set before serving
- Keeps well for a few days at room temperature
Hi Gina, do you grease your loaf tin with butter? And still just wipe out the tin when the cake is removed? (I remember you saying you don’t wash them).
Christine
Hi Christine … when I am baking a cake I always line the tins … to do this I put a little smear of olive oil on the tin so that the paper sticks to it (like what you see in the picture on the post), then when the cake is cooked I remove the cake/paper and wipe out the tin with a wet cloth, I then put it in the oven to completely dry so I don’t actually wash it but do give it a good wipe over … hope that makes sense my dear x