Each bites on this chocolate cake leaves you with a light and refreshing lemon fragrant mixing together with that rich chocolate taste that stays in your mouth for quite sometime which I am sure it would makes a perfect tea cake for the kids.
Recipe adapted from Lemon Yogurt Butter Cake HERE.
Ingredients: (makes 2 small loaf tins, 17cm x 8cm x 6cm)
175g Unsalted Butter, room temperature
200g Caster Sugar
3 Eggs, 60g each
200g Self Raising Flour
45g Valrhona Cocoa Powder
100g Mini Chocolate Chips
Juice of 1/2 Lemon
Zest of 1 Lemon
4 Tablespoons Plain Yogurt
Method:-
1. Cream butter and sugar with mixer till creamy and pale (about 3 - 4 minutes on medium speed).2. Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl and make sure everything is well beaten.
3. Fold in the mixture of sifted self-raising flour plus cocoa powder in 3 batches.
4. Next add in lemon zest, juice, yogurt, mini chocolate chips and fold thoroughly till combined.
5. Divide batter equal into 2 mini loaf tins that are lined with greaseproof paper.
6. Bake in preheat 180 degree oven for about 35 - 40 minutes or when skewer insert and come out clean.
7. When cake is done, remove it from the oven and allow to cool in the pan for 10 minutes.
8. Transfer cake to cooling rack and cool completely before cutting it into serving slices.
Fantastic combination.Yoghurt i cake amkes it always so nice and soft:)
ReplyDeletehmm this looks so fluffy!!
ReplyDeletemy kids will love this cake - thks for sharing :)
ReplyDeleteThis cake sounds so moist and delicious! I love the idea of combining chocolate and lemon!
ReplyDeleteOh, i loved that lemon cake the other week! I can't believe you 'chocolatized' it :) So delicious! Buzzed
ReplyDeleteWhoa.... so moist and rich inside. Ellena, you've been baking non stop!!! Your delicious photos are torture at night. ;-)
ReplyDeleteYes yes this cake is so moist and soft due to the yoghurt :)
ReplyDeleteNot really baking a lot but made this for the kids during the bento workshop last week :)
ReplyDeleteChocolate lemon yoghurt! Very tempting name , not to mention the photos!!
ReplyDeleteOh agree with nami - this photos even torture in the morning!!
Tq for sharing the recipe ellena! Great photos - lovely recipe!
I'm sure my kids will loves this + their mom! ;)
I have not tried pairing chocolate with lemon. Your recipe has tempted me to give this combo a try. Beautiful clicks.
ReplyDeleteHi I am new at baking, what do you mean zest of. Lemon and by fold in as per step 3? Elaine
ReplyDeleteHi Elaine,
DeleteZest of lemon means the grated outer skin of the lemon. Fold in in another way means using spatula or whisk to incorporate the flour slowly into the egg mixture. HTH.
Hi Ellena,
ReplyDeleteIf I were to use Normal Yoghurt, would the amount be the same?? I always have Plain yoghurt in my fridge and I love Yoghurt cakes!
Cynthia
Hi Cynthia, yup you can use normal yoghurt but if the content is not thick and creamy type then perhaps you could cut down the amt by 1/2 or 1 tbsp. You can add 3 tbsp into the batter and see how it goes before adding the remaining 1 tbsp. Cos the final batter shld be thick rather than pouring type. HTH :)
DeleteDear Ellena..
ReplyDeleteThanks for the recipe.Now is 0227 n im baking!I have to change the plain yogurt to mango yogurt as I dont have plain one n also any lemon juice or its zest..Thanks a lot for the recipe!Love the texture.
Tq,
Nur