My state exams are on and let me tell you just that I´m in hurry and I don´t have time for anything. I have two state exams left, or 3, since two of them are in the same day, so I study hard. Therefore, let me cut to the chase. If you don´t have time or are not in the mood for baking, but you still want something sweet, this Quick and Tall Cocoa Yogurt Cake may come in handy. You don´t need anything special for it, cornstarch and plain yogurt which you want to use up at most, and you can have this cake ready in a few minutes. As you can see, it is incredibly tall, which is an advantage for sure, since it catches everyone´s attention. Subtle cocoa flavor together with chocolate ganache are perfect for those lazy moments when you´re up to nothing.
- Cake:
- 6 eggs
- 230 g crystal sugar
- 1 packet of vanilla sugar (20 g)
- 250 g plain yogurt
- 120 g sunflower oil
- 180 g cake flour
- 100 g cornstarch
- 1 packet of baking powder (12 g)
- 25 g cocoa
- A pinch of salt
- Ganache:
- 100 g dark chocolate
- 100 ml heavy cream
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Cake:
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Separate egg whites from egg yolks.
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Beat egg yolks with crystal sugar and vanilla sugar using a mixer until they become pale white.
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Add yogurt and oil, beat again.
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Mix flour with baking powder, cocoa and cornstarch. Gradually fold it in the batter using a spatula.
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In the next bowl, using the mixer, beat egg whites with a pinch of salt until fluffy and not liquid.
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Gradually fold in whipped egg whites using a spatula.
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Pour the batter in a baking pan, bake at 180 degrees for 45 minutes, or until the inserted toothpick comes out clean.
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Let it cool a bit after taking out from the oven, turn the cake upside down and let it cool completely.
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Then, turn it back and spread ganache over the top.
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Ganache:
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Heat heavy cream and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass.
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Let it cool and pour it over the cooled cake.
- Baking pan– 23 cm
- Recipe adapted from Cook and Goûte
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