Chocolate-Yogurt Cake without Eggs

A moist and quickly prepared cake made from ingredients you most likely already have in your fridge or pantry. You dont need a scale for measuring, and a simple spoon is enough for mixing.

Details

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Ingredients

Biscuit

2 cups Yogurt, plain, from whole milk
1 cup Oil, vegetable oil, canola
2 cups Sugar, white
2 cups Wheat flour, white, multi-purpose
2 spoons Cocoa, powdered, unsweetened
1 teaspoon Baking powder

Dressing

100 g chocolate, dark
1 dl Sweet cream
1 spoon Sugar, white
pieces Butter, unsalted
pieces Butter, unsalted

Steps

Preheat the oven to 180 degrees Celsius. In a large bowl, mix yogurt, oil, and sugar. Sift flour, cocoa, and baking powder into the mixture. Mix the ingredients well with a spoon or spatula to get a smooth and uniform chocolate mixture.
Grease a deep rectangular baking dish (30 x 23 cm) with butter and dust it with flour (remove any excess flour). Pour the prepared mixture into the dish and spread it evenly with a spoon or spatula, smoothing the top. Bake the cake in the preheated oven for 20 to 25 minutes. It is done when a skewer inserted into the cake comes out clean.
While the cake is baking, prepare the glaze. Chop or break the chocolate into small pieces and place them in a heatproof bowl. Add cream, butter, and sugar, and heat the ingredients over a double boiler until the chocolate melts. Remove the bowl from the heat and mix the ingredients well to get a smooth chocolate glaze, which you pour over the warm cake. Let the cake cool to room temperature, then store it in the refrigerator for a few hours.
Once cooled, cut the cake into cubes, serve on a plate or platter, and enjoy.

Nutrition Information (Per 100g)

Calories: 353.97 kcal
Fat: 19.36 g
- Saturated Fat: 2.99 g
Carbohydrates: 40.8 g
- Sugars: 24.49 g
Protein: 3.38 g
Fiber: 0.97 g

Advice

The volume of the cup is 2 dl.