About two weeks back I have an entry on Lemon Yougurt Butter Cake which was quite well-received by most of my friends. So during my Kids' Pizza and Bento Workshop last week I decided to twist the recipe a bit in order to suit the kids with this Chocolate Lemon Yogurt Cake.
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.
In order to make it more chocolatey, I added extra 100g of mini chocolate chips so that i will make the cake more moist and full of chocolate flavour.
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
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.
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.
In order to make it more chocolatey, I added extra 100g of mini chocolate chips so that i will make the cake more moist and full of chocolate flavour.
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.