It’s a moist and tender chocolate layer cake that cuts down on the fat by using yogurt and reduced-fat cream cheese.
Chocolate Yogurt Cake
This moist and tender chocolate layer cake is low in fat thanks to the use of yogurt and reduced-fat cream cheese.
Ingredients
Chocolate Yogurt Cake
- 2 cups cake flour sifted
- 1/2 Cup unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 and 1/2 cups sugar
- 1/2 teaspoon Salt
- 2/3 Cup canola oil
- 3 Egg
- 1 and 1/2 teaspoons vanilla
- 1 Cup plain yogurt
- 2 cups reduced-fat cream cheese
- 2/3 Cup confectioners sugar
- 1 Cup plain yogurt
- 400 Grams dark chocolate cubed
- walnuts finely chopped
Instructions
- Preheat oven to 350oF. Grease and line two 8 or 9-inch round pans.
- Sift together the cake flour, cocoa powder, baking soda, sugar, and salt.
- Add oil, eggs, vanilla, and yogurt. Mix until well blended.
- Pour batter into prepared pans. Bake for about 20 to 30 minutes or until a toothpick inserted at the center comes out clean.
- Cool on a wire rack for 10 minutes before unmolding. Remove paper lining and cool completely.
- In a bowl, beat the cream cheese until soft then blend in the confectioners’ sugar. Set aside.
- Make the frosting: In a small pan, scald the yogurt. Put the chopped chocolate in a bowl, then pour in the heated yogurt. Mix until chocolate is melted and smooth.
- Spread the cream cheese mixture evenly over one cake layer. Top with the other cake layer.
- Put a wire rack on a baking tray. Place filled cake on the wire rack. Pour the chocolate frosting over the cakes until well coated. Let set.
- Garnish chocolate cake with finely chopped walnuts. Cake flour 101: Cake flour is best for making cakes. Its low gluten content and very fine texture lend a soft, tender crumb to the baked product. Cake flour, like Daisy Cake Flour from URC, is also often bleached so it is good for making "white" cakes like basic chiffon or angel food cake.
Tried this recipe?Let us know how it was!
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