2 cups cake flour
2 1/2 cups sugar (I used a mix of caster and
demarera)
3/4 cup unsweetened good quality cocoa powder (the
better the quality, the better the cake. Try and
avoid your average bournville type cocoa and go to
a coffee shop and get some really nice stuff)
2 teaspoons instant coffee
2 teaspoons bicarbonate of soda
1 teaspoon salt
1 cup sunflower oil (or any other neutral tasting
oil)
1 cup plain yoghurt (I used low fat)
1 1/2 cups water
2 tablespoons white vinegar (use apple cider in a
pinch)
1 teaspoon vanilla extract
2 eggs
Preheat oven to 170 degrees
Grease 2 x 8.25 round cake tins and line bottom
with baking paper. (I used the same cake tin so
washed and regreased/papered it between baking)
In a large bowl, whisk flour, sugar, cocoa, coffee
granules, bicarb and salt together.
In a small bowl or jug whisk oil and yoghurt
together.
Gradually whisk in the water.
Blend in vinegar and vanilla.
Whisk in the eggs and beat until well blended.
Pour half the mix into the tin (or pour equal
amounts into 2 tins if you have them!)
Bake for 30 to 35 minutes, or until a toothpick
(or raw spaghetti strand as I use) inserted in the
center comes out almost clean.
Cool for at least 15 minutes in the tin, as it
will break apart slightly if you try and pop it
out straight away (don’t’ worry too much if that
happens as dulce de leche also makes great cake
glue!). I might even cool IN the pan next time!
While the cakes are cooking, prepare the chocolate
ganache.
ssembling the cake
Once cakes are completely cool, warm the dulce de
leche to make it more spreadable (method above).
The dulce and ganache can be quite messy, so if
you can place pieces of baking paper around the
cake as you decorate, you’ll have a much easier
time to get it all neat.
Put the first layer of cake on the plate. Using a
fork, poke the top of the cake several times, this
will help the dulce de leche seep into the cake.
Spread a nice thick layer of dulce de leche across
the cake. I didn’t use all of it, but I did use
quite a bit, especially as the first of the cakes
I’d made had been taken out of the tin prematurely
too, so I needed to “glue” the cake to the bits
using the dulce!
Dolce Leche ... boiled condensed milk or ready
bought caramel condensed milk
Originally Submitted
11/23/2013
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