Chocolate Yogurt Cake Recipe Demonstration - Joyofbaking.com

[Music] hi i'm stephanie jaworski of joybaking.com today we're going to make a chocolate yogurt cake and this is what it looks like this is a single layer cake it has a wonderfully moist and dense texture great chocolate flavor it's good on its own but today we're going to dress it up with the chocolate glaze and chocolate sprinkles so the first thing that you will need to do is to preheat your oven to 350 degrees fahrenheit which is 180 degrees celsius and then you will need an 8 inch that's 20 centimeter cake pan and this has 2 inch sides 5 centimeter i'm using just the cake pan if you wanted to you could use a springform pan as well and then you can either butter the inside of your pan or i'm just going to spray it with one of these non-stick sprays it's a light coating and then to make extra sure that the cake does not stick to the bottom of the pan i'm just going to take a round of parchment and what i like to do is just put it in just gently get a little bit and get it out a little a little bit of the oil on one side flip it over and that way the parchment won't stick to the bottom of the cake so now the one thing i love about this cake it's just kind of a dump and stir cake it's kind of an everyday cake you just don't have to get out your mixer you just put everything and kind of stir it up and you're done so you will need two bowls one for the dry one for the wet we'll start with the dry one cup which is 130 grams of all-purpose flour plain flour to that the chocolate flavor in the cake is coming from unsweetened cocoa powder you will need a half a cup 50 grams of unsweetened cocoa powder now you can use i'm using dutch process but you could use the regular unsweetened as well and i am going to sift it you don't necessarily have to but if a lot of times cocoa powder has lumps so i just like to get rid of those so just sift it and if you have an actual sifter you can use that i don't so i'm just using a fine mesh strainer and then you will need one teaspoon four grams of baking powder half a teaspoon two grams of baking soda and a quarter of a teaspoon one gram i'm using a fine kosher salt you could use a table salt and just whisk that you could sift them together or i'm just using a wire whisk you use a fork important thing is just to get it all mixed together if you wanted a little bit of coffee flavor you could add you know one two teaspoons of instant espresso powder or instant coffee powder so that's it for the dry so for the wet let's move that you will need three large eggs at room temperature now three large eggs out of the shell is 150 grams so i'm just going to whisk that now if you wipe my hands here if you wanted to use you know you have a stand mixer or hand mixer and you want to use that i mean you could i'm not against that [Applause] just that [Applause] and then of course it's a yogurt cake so we need yogurt you will need one cup which is 240 grams of i'm using a full fat or whole plain yogurt actually i'm using a greek style yogurt you could use the regular and have it at room temperature now like i said i'm using the full fat because it does let's face it it makes your cakes it tastes better you can use a reduced fat just make sure you drain off if there's any water don't use the fat free you need a little bit of fat i mean you just do in your cakes and i you know the fat free the mouth feel isn't as great it's the full fat hey if you're gonna make a cake you gotta go for it so i'm just gonna what's that and i'm gonna add one and a half teaspoons six grams of pure vanilla extract that's for flavoring i find the vanilla with the chocolate wonderful wonderful so just whisk [Applause] and next you will need a half a cup which is 120 milliliters 120 grams of a flavorless oil so that could mean corn vegetable canola safflower you could even use a light olive oil and what i like with oil one it along with the yogurt yogurt makes a nice moist cake but the oil makes a nice moist textured cake and if you like to store your cakes in the refrigerator which i often do then the oil will keep it like softer if you ever noticed if you make like a butter cake and you put it in the fridge the butter will firm up the cake if you put and so you know you have to then make sure you bring it to room temperature before you eat it you know with the oil you don't have to worry about that as much so and we need some sugar one cup 200 grams of granulated white i'm just going to put that in there they seem like a lot of sugar but when you think about it we're using unsweetened cocoa powder plus a plain yogurt and yogurt you know has a bit of a tang to it so you need a bit of sugar in there so that's it we're just going to mix the two together you know this is a great everyday cake if you decide in the afternoon oh i want a cake for supper you know served for dessert for the family this is a one to me and you know if you've been on the site i have like just a plain flavored yogurt cake recipe so you can go to thejoyabaking.com our website or our youtube channel and find that recipe if you do this one and say boy i'd like a just a vanilla flavored well so just whisk it or you could use your spatula to stir it together and then we're done my type of cake i use my spatula make sure it's mixed together [Music] and just gonna pour that in you know what'd that take five ten minutes and cakes don't always have to be complicated and then you i'm just using an offset spatula you just use the back of a spoon to kind of spread this out so now for baking everyone's oven you know is a little different so i'm going to say about 40 minutes 45 minutes but because everyone's oven is a little different i always recommend if so i'm saying 40 minutes i would check it you know before that maybe 35 37 minutes because you don't want to over bake it and you know it's hard when you're looking at a chocolate cake to know it's hard to tell just by looking at it so um like i said about 35 37 minutes just check it so what you want to it will rise quite a bit it'll be if you take your finger and press it in the middle it'll be firm to the touch and it'll just be starting to pull away from the sides of the pan and of course the toothpick take a wooden toothpick insert it into center it'll come out just clean or even if you have like just a touch of batter clinging to the toothpick that's all right too so i'm going to say 40 to 45 minutes and i do like to just rotate my pan about halfway through baking around 20 minutes because you know ovens tend to have hot spots okay our chocolate yogurt cake is done so take it out and put it on a wire rack so you can see grows quite a bit if you touch the center it will feel firm it's just starting to separate from the sides of the pan and if you take your toothpick insert it into the center it will come out clean so i'm going to let this cool in the pan on the wire rack about 10 minutes meanwhile we're going to make the chocolate glaze so you will need a saucepan of simmering water and then in a heatproof bowl i'm using stainless steel you will need three ounces which is 85 grams now you can use either a semi-sweet or a bittersweet chocolate and if you're using like a chocolate bar just coarsely chop it i'm using these round discs which so i don't need to chop them and to that i'm going to add two tablespoons 25 grams of unsalted butter and my butter's at room temperature and then i like to cut it you know dice it so that it melts faster put that in there and then i'm also adding one tablespoon 20 grams now you could use i'm using honey today if you don't want to use honey you don't have any you could use light corn syrup golden syrup liquid glucose brown rice syrup and that's going to really smooth out the chocolate and make it nice and shiny and now i'm just going to put this over the simmering water and stir it a little until everything's melted and smooth okay so it's melted so now just take it off the heat stir as you can see it's it's quite thin and that's why we make it now because what i'm going to do is just let it sit on the counter at room temperature and while our cake is cooling also it'll thicken up because i wanted a pouring consistency because of the glaze we're going to just pour over the top of the cake and let it run down the sides so now i'm just going to let this cool you know maybe another five minutes we'll come back and take it out of the pan so to take the cake out of the pan first i'm using an offset spatula you could just use a knife just run it around the edge here to make sure it's not sticking and then what i did if you can see i just put a cloth because my pan's still a little hot so i put a cloth there that there and then take another rack and then i use a cloth so i don't burn myself and just flip it and take it out of the pan there we go and see because i put the little bit of the oil on the parchment paper it stays in the pan not on the cake so now what i'm going to do is just flip it so it's right side up so like so so now i'm going to let that cool down to room temperature and i'm going to let my glaze sit and it will thicken up and to pour in consistency and then when we come back we will pour the glaze over our chocolate cake so our cake has now cooled down to room temperature now like i said you don't need to to have a chocolate glaze on this cake it's really good without but if you want to kind of dress it up the glaze plus it tastes even better if you have the chocolate glaze so just take your glaze and as you can see it's thickened up so just kind of pour it over the top and then you can use a spoon or again i'm using an offset spatula just kind of you see it's nice and shiny so just kind of even it out first on the cake and then i'm going to move it out and if you noticed i put my wire rack over top of a baking sheet and that's because if as the glaze drips down i don't want to drip on the counter so i put a pan makes for easier cleanup so once you just kind of move it out and let's do it over here i mean you don't have to you could just leave it right on the top but i kind of like the look if you spread it so it drips down a little on the side i think it looks kind of cool there we go see this guy i'm happy with that just you can help it there drip down so now it looks really great like this but i'm going to do like a triple chocolate i'm going to put some chocolate sprinkles on top like i said you can leave it plain just with the glaze looks really nice i'm using the sprinkle you could use candy sprinkles you could use you know some toasted and chopped nuts would be very good i'll leave that up to you to decide and put as much or as little chocolate sprinkles i like lots so there oh i think that's such a pretty looking cake so now what i'm going to do i'm not going to cut it right now i'm just going to let that glaze set and then when we come back we will try it so the chocolate glaze has set so now to transfer it to your i have a cake pedestal or just a plate i have a large spatula metal spatula and just transfer it like that it's kind of nice to have these large spatulas a little on my head so now doesn't that look pretty so to cut your cake sharp knife cut through and then what i like to do because you have some chocolate on there i just like to wipe paper towel so i get a nice clean cut and transfer it oh i baked it in the 8 inch pan 20 centimeters because i like a really nice tall cake i mean you could do it in a 9 inch 23 centimeter but it would take less time to bake and then it wouldn't be as thick so but i i think that's a really nice looking cake with the glaze the sprinkles okay so let's try some it's a really a good cake no one will know that look like what 10 minutes it took us to make the batter so really easy cake to make it is soft it is moist that yogurt and then the oil makes a really moist cake now the type of cocoa powder for example i use the dutch process the so the type whether you use dutch process or unsweetened the natural unsweetened and even the brand of cocoa powder you use will affect the chocolate flavor of your cake just keep that in mind like if probably if i made and you made and we use different brands and it types it's going to taste quite a bit different as is with the glaze like if you use a bittersweet chocolate or if you use the semi-sweet and the brand you use you know it'll it'll change the flavor of your chocolate cake but you know it's a great tasting cake it's easy to make like if you want the sprinkles on top i like that even more chocolate flavor but you don't have to put the glaze like i said you don't have to put the sprinkle be very nice with the you know as always i'd love whipped cream or a you know an ice cream scoop of ice cream a really great you need to uh try this and it freezes really well and so if you freeze it just put it in a you know a good container and then i like to defrost it in the refrigerator overnight that's how i like to do it so if you don't eat it all pop it in the freezer so try this one and until next time i'm stephanie jaworski of joeybaking.com [Music] you

Channel: Joy of Baking

Views: 92,436

Rating: 4.952486 out of 5

Keywords: dessert, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, chocolate yogurt cake, how to make chocolate yogurt cake, chocolate yogurt cake recipe, yogurt cake, how to make yogurt cake, yogurt cake recipe, chocolate cake, how to make chocolate cake, chocolate cake recipe

Id: vwILo45p1os

Length: 20min 12sec (1212 seconds)

Published: Thu Jun 03 2021