chocolate cake with greek yoghurt

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THE EXPERIENCE

INGREDIENTS

FOR THE CAKE

220 gr. DODONI fresh cow’s butter
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40 gr. cocoa
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½ tsp salt
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200 ml strong coffee (french press or instant)
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260 gr. all-purpose flour
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350 gr. sugar
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1 ½ tsp baking soda
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2 eggs
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100 gr. authentic DODONI Greek yoghurt, full fat 8%
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1 tsp vanilla extract
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70 gr. chocolate chips
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FOR THE FROSTING

150 gr. dark chocolate, in pieces & 40 gr. grated
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200 gr. authentic DODONI Greek yoghurt, full fat 8%
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1 tsp vanilla extract
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recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
75 minutes
PREPARATION

Weigh all the ingredients for the cake. Preheat the oven at 180οC.

EXECUTION

In a saucepan melt the butter, cocoa, salt and coffee. Stir and when the mixture becomes homogenized, turn of the heat and let it come to room temperature. In a bowl mix the flour, sugar and baking soda. Add the butter mixture in two doses, mixing just until combined. Add the eggs, one by one, mixing well after each addition. Add the yoghurt and vanilla extract and mix until smooth. Add the chocolate chips and mix gently, until incorporated. Grease a pan (22cm diameter) and sprinkle with cocoa. Pour the batter in the pan. Bake the cake in a preheated oven, at 180oC, for 45-50 minutes. Let it cool for 15 minutes and remove from the pan. Let the cake come to room temperature, for about 2-3 hours and prepare the frosting. Melt 150 gr. dark chocolate in a bain-marie and pour it in the yoghurt, with the vanilla extract. Mix well until you have a smooth and thick chocolate mixture. Spread the frosting evenly on the cake.
Garnish with grated chocolate.
Serve the cake at room temperature.