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betty's moist chocolate yoghurt cake

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A fudgy rich chocolate cake, not quite a mud cake. The secret to the moistness is the yoghurt and oil. This makes a lovely big cake, perfect for birthdays and gatherings. This cake is made in my home when I have yoghurt that's just about to go out of date or just over it's "best before" date. Perfect for cooking with!

yield 16 slice(s)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For betty's moist chocolate yoghurt cake

  • 1 c
    cold coffee
  • 1 c
    vegetable oil (such as canola)
  • 1 c
    vanilla or plain yoghurt
  • 4 lg
    eggs, at room temperature
  • 2 c
    plain flour
  • 2 c
    white sugar
  • 1 tsp
    baking powder
  • 1 tsp
    bicarb soda
  • 3/4 c
    cocoa powder, sifted if lumpy

How To Make betty's moist chocolate yoghurt cake

  • 1
    Pre-heat the oven to 320 degrees F/160 degrees C and grease a large bunt tin well. (A large cake tin can be used too, but line it well and increase the baking time by 15 minutes.)
  • 2
    In a large bowl, beat all the wet ingredients until well mixed, about 2 minutes.
  • 3
    Add all the dry ingredients and beat until JUST combined. Stop half way through and scrape down the sides.
  • 4
    Pour into the prepared pan and bake for 50 minutes (65 if using a square or round tin with a 9-inch diameter). Bake until cooked when tested with a toothpick. Cool in the tin on a wire rack for a full 10 minutes. Turn out of the tin and cool on a wire rack until no longer warm. Frost, if desired.
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