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Cakes don’t have to be complicated to make. And they don’t have to be multi-layered with an over abundance of frosting. For everyday, I like to make a single layer cake where the batter is just “dump and stir”. This Chocolate Yogurt Cake is one such cake. It has a wonderfully dense and moist texture and a delicious chocolate flavor. It is really good without the Chocolate Glaze, but I just couldn’t resist increasing the chocolate flavor and I also like how its surface has a shiny gloss. If you like, you can garnish the glaze with chocolate sprinkles (I like Cacao Barry Vermicelles Fins Chocolat), candy sprinkles, or even toasted nuts.
Yogurt makes this cake nice and moist. I normally use whole milk plain yogurt (Greek style) as I like its rich and tangy flavor. This batter also contains a flavorless oil (can use vegetable, corn, safflower, canola, or a light olive oil) instead of butter. The oil, along with the yogurt, gives the cake its moist texture, plus it will keep the cake from becoming too firm (unlike butter) if you store it in your refrigerator.
This cake is excellent plain, but try it with the Chocolate Glaze. This glaze is simply a combination of semi sweet or bittersweet chocolate with a little butter and honey (can use light corn syrup, golden syrup, liquid glucose, agave or brown rice syrup) that is melted and then left to cool at room temperature until it sets to pouring consistency. Once the cake has cooled, you just pour the glaze over the top of the cake letting it drip down the sides. Let sit at room temperature until the glaze dries and then it’s ready to serve.
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Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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