When Suelle recently posted her Chocolate and Marzipan Yogurt Cake I was instantly taken with it - the flavours sounded delicious and the texture of her cake looked fabulous. I really wanted to try it out. Well, I can't think what I did wrong - I must have missed something vital out of the recipe or changed something without realising what kind of impact it would have, but my first attempt was an utter disaster. Totally. I am entirely to blame for this, as I trust Suelle's recipes and know that I did make some changes.
I couldn't quite believe that it was such a disaster though, so in the interests of fairness to the recipe I made it again, verbatim to Suelle's recipe. Yay, complete success! So I don't know what went wrong the first time, but I do know that this is a very workable recipe and I'm very glad I gave it another go - I would have hated to have wrongly written it off.
This cake is made with low fat yogurt and oil rather than butter, inkeeping with Suelle's current baking of low saturated fat recipes. I'm sure I've said before how surprised I am with the variety of different oil based recipes out there - and this is one of them.
For the original post please visit Suelle's blog here.
Chocolate yogurt oil cake
170g plain flour
1/2 teaspoon salt
2 teaspoons baking powder
100g caster sugar
100g light muscovado sugar
250g low fat yogurt
110g light olive oil
3 large eggs
1/2tsp chocolate essence (optional)
150g plain chocolate (72%), chopped coarsely
- Preheat the oven to gas 4/180C. Grease and line an 8" (20cm) springform tin.
- Weigh the flour, cocoa and sugars into a large bowl, add the salt and baking powder and mix well to combine.
- Measure the yogurt into a jug/bowl and beat in the eggs. Add the oil and chocolate essence if using and whisk to roughly amalgamate.
- Mix the wet ingredients into the dry and when well combined mix in the chopped chocolate.
- Spoon into the prepared tin and bake. Suelle says 50 minutes, but I found mine took a bit longer than this to be done. And then I probably left it in a bit longer again because I kept forgetting that finding a piece of molten chocolate always makes a cake look less done!
I must remember next time to use a different chocolate - I used Green and Black's 72% cooking chocolate. It doesn't tend to reharden very well after cooking, remaining quite soft, so I want to try something different next time. Tastes good though!
Verdict - I'm very glad that I managed to make this successfully! It was a very moist cake indeed. It wasn't the most chocolately cake I've ever made - I suppose this is a function of the oil rather than butter which would provide a flavour I'm more familiar with. I think that the olive oil here gives a completely different texture to the soft, tender crumb of a cake made with butter. It seemed somehow sturdier and although it smelled absolutely fabulous when I took off the lid of its storage tin (the chocolate essence!) the depth of chocolate flavour wasn't quite there.
However, having said this, some of my colleagues really, really loved this cake, and all of them enjoyed it, so a definite success and good to have a wide repertoire of cakes to be able to make for all situations. Thank you Suelle, for bringing this one to my attention!