Recipe for the classic chocolate cake iced with ganache and rainbow sprinkles.
Ingredients
2 eggs
¾ cup Yoghurt
1 ½ cup Flour
¾ cup cocoa
¾ cup melted butter
¾ cup Raw sugar
1 ½ tsp Baking powder
Small Pinch Pink Salt
Vanilla extract
Method
Beat the eggs and sugar till frothy. Add in vanilla extract. Sieve together the flour, cocoa powder, half the baking powder and a pinch of Pink Salt.• Add in the flour mix into the beaten eggs and combine.Mix in the beaten yoghurt and melted butter to get a smooth chocolate cake batter. If required you can add some hot water at this stage to get a pourable consistency.Add the remaining baking powder, mix well.Pour the batter into a greased and paper lines baking tin. I used a loaf tin for this cake.Bake in a preheated oven at 180 degree C for 30 to 40 minutes.Ice the cooled cake with chocolate ganache and rainbow sprinkles.
Chocolate Cake
4
servings30
minutes40
minutes300
kcalIngredients
2 eggs
¾ cup Yoghurt
1 ½ cup APF
¾ cup cocoa
¾ cup melted butter
¾ cup Raw sugar
1 ½ tsp Baking powder
Small Pinch Pink Salt
Vanilla extract
Directions
- Method
- Beat the eggs and sugar till frothy. Add in vanilla extract
- Sieve together the flour, cocoa powder, half the baking powder and a pinch of Pink Salt.
- Add in the flour mix into the beaten eggs and combine.
- Mix in the beaten yoghurt and melted butter to get a smooth chocolate cake batter. If required you can add some hot water at this stage to get a pourable consistency.
- Add the remaining baking powder, mix well
- Pour the batter into a greased and paper lines baking tin. I used a loaf tin for this cake.
- Bake in a preheated oven at 180 degree C for 30 to 40 minutes.
- Ice the cooled cake with chocolate ganache and rainbow sprinkles
This post is a part of Blogchatter Half Marathon 2025
