Chocolate Yoghurt Devil’s Food Cake
I thought this cake was lost in time. I found the original on the side of a tattered Cadbury Bourneville Cocoa box in the 80s as a teen - but modified it to boost the flavours and textures. It was the cake most requested for me to bake for special occasions.
Then I lost my recipe notebook - somewhere between Sydney, Tokyo & Elliston - and despite my decent Google Fu never managed to come across the same recipe again.
Then a miracle - @LaurenRosewarne posted it, old baking hacks kicked in and 30 years later I present to you the delight of the tangy, rich & messy Chocolate Yoghurt Devil’s Food Cake.
Ingredients
- 250 grams plain flour
- 15 grams cocoa powder
- 7 grams bi-carb soda
- 3 grams salt
- 125 grams unsalted butter, softened
- 120 grams caster sugar
- 60 grams dark chocolate, melted
- 5 mls vanilla essence
- 180 grams plain greek style yoghurt
- 80 mls espresso coffee, boiling hot
- 2 large eggs, room temp (22ºC)
Instructions
Sift flour, cocoa, soda, and salt into a bowl. Mix through.
In mixer bowl, with stand mixer, cream butter & sugar.
Add eggs one at a time, beat.
Add melted but cooled chocolate, and vanilla - mix.
Add one third dry ingredients - mix, one third stirred yoghurt - mix, and repeat until all are combined.
Add boiling espresso and mix well.
Pour into prepared tins, bake at 190ºC for 30 minutes (if using 21cm tins, adjust accordingly). Test with a skewer when cooked.
Cool on wire racks. Turn out when cool. Decorate.
Yoghurt Frosting
Ingredients
- 100 grams unsalted butter, softened
- 22 grams cocoa powder
- 500 grams icing sugar
- 60 grams plain greek style yoghurt
- 5mls vanilla essence
- 80 grams dark melted chocolate, cooled slightly
- 3 grams salt
Instructions
Sift icing sugar & cocoa together.
In a mixer bowl with electric mixer beat yoghurt, butter and vanilla essence together.
Add icing sugar gradually until creamed together.
Add melted chocolate & mix until combined.
Use frosting between layers and swirl around the outside. Frosting is quite soft - you can add extra sugar and also set more in fridge.
Try different jams between the layers for various vibes - a cherry jam gives it a hint to a Black Forest cake.