Servings: 8 pieces
Calories: 350kcal
Cost: $20
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Cake Pan
- Oven
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup yogurt or substitute with mashed bananas for eggless
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot water or milk
- 1 cup heavy cream
- 200 g dark chocolate
Instructions
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
- In another bowl, whisk together the sugars, yogurt, oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently, then add the hot water or milk last.
- Pour the batter into a greased and lined cake pan and bake in a preheated oven at 350°F (180°C) for about 30 minutes or until a toothpick comes out clean.
- Heat the heavy cream until just simmering and pour over chopped dark chocolate, stirring until smooth.
- Pour the ganache over the cooled cake, allowing it to drip down the sides.
Notes
For gluten-free needs, use almond flour. You can substitute yogurt with applesauce or mashed avocado for a vegan option. To keep the cake fresh, store it in an airtight container, ideally in the fridge. It lasts up to 5 days. If freezing, wrap tightly in plastic wrap to maintain quality. Chill the cake in the fridge for 30 minutes after applying the ganache for easier slicing and to set the topping nicely. Remember to use high-quality chocolate for the ganache, as it significantly impacts flavor and texture!
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2IU | Calcium: 4mg | Iron: 10mg
Tried this recipe?Let us know how it was!