The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Art Classes
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Chocolate Yoghurt Drizzle Cake

Chocolate Yoghurt Drizzle Cake

20/06/2017 by Gina 2 Comments

I always have chocolate in the pantry (ALWAYS!), and I always have yoghurt in the fridge … so what better way to use them then in a delicious cake.

This is a very quick and easy cake to make, and whilst I can’t call it a complete “all in one cake” there are very few steps to the recipe.

Many of my cakes are baked in bread loaf tins as I find them easier to portion and cut, and gives better slices for taking to school or work.  But if you prefer you can bake this cake in a 24cm round cake tin, although I must confess I haven’t done this myself.  This cake cooks fairly quickly in the loaf tin (50 minutes in my oven), so if using the round cake tin I would suggest you test it at 40 minutes and then add any extra time based on that.

I added the coffee granules not for a coffee taste (you won’t detect it at all), but for the richness it adds to the chocolate flavour.  I also used Dutch cocoa powder as it is quite rich and gives a gorgeous dark tone to the cake, but use regular cocoa powder if that is all you have … the batter may not be as dark but I am sure the flavour would be there.

In terms of the “drizzle” you can make it as thick or as thin as you like … for a dramatic effect I choose to go thick on the cake in this post, but normally for the family I would do a thinner drizzle as to be frank, it is primarily sugar and I prefer to limit sugar wherever possible.  But if making this cake for an occasion then the “drama” is what is needed.

This cake keeps well at room temperature for a few days, and slices easily into thin slices so you can feed quite a few people if you are making it for a special occasion.

Hope you like this cake as much as we do …

Lined loaf tin
Butter, eggs and sugar in ™ bowl …
… and emulsified for 2 minutes / 37 degrees / speed 4

Rest of ingredients added except the chocolate pieces …
… and mixed for a total of 20 seconds …
™ bowl is scraped …

… and the chocolate pieces added …
… before doing a final mix on reverse for 6 seconds
Batter is placed into loaf tin …

… and baked for 50 minutes
Loaf is decorated with the chocolate drizzle …
… and stays nice and moist for a few days

 

Chocolate Yoghurt Drizzle Cake
 
Save Print
Prep time
5 mins
Cook time
50 mins
Total time
55 mins
 

... and stays nice and moist for a few days



This is a very quick and easy cake to make, and whilst I can't call it a complete "all in one cake" there are very few steps to the recipe.

Many of my cakes are baked in bread loaf tins as I find them easier to portion and cut, and gives better slices for taking to school or work. But if you prefer you can bake this cake in a 24cm round cake tin, although I must confess I haven't done this myself. This cake cooks fairly quickly in the loaf tin (50 minutes in my oven), so if using the round cake tin I would suggest you test it at 40 minutes and then add any extra time based on that.

I added the coffee granules not for a coffee taste (you won't detect it at all), but for the richness it adds to the chocolate flavour. I also used Dutch cocoa powder as it is quite rich and gives a gorgeous dark tone to the cake, but use regular cocoa powder if that is all you have ... the batter may not be as dark but I am sure the flavour would be there.

In terms of the "drizzle" you can make it as thick or as thin as you like ... for a dramatic effect I choose to go thick on the cake in this post, but normally for the family I would do a thinner drizzle as to be frank, it is primarily sugar and I prefer to limit sugar wherever possible. But if making for an occasion then the "drama" is what is needed.

This cake keeps well at room temperature for a few days, and slices easily into thin slices so you can feed quite a few people if you are making it for a special occasion.
Author: Gina @ The Passionate Pantry
Serves: 1 loaf
Ingredients
INGREDIENTS FOR CAKE

  • 250g butter, cubed
  • 4 x 60g eggs, room temperature
  • 250g light muscovado sugar, or brown sugar

  • 60g Dutch cocoa powder
  • 250g self raising flour
  • 10g (2 tbls) coffee granules
  • 2 tsp baking powder
  • 1 tsp sea salt flakes

  • 220g full fat yoghurt

  • 150g dark chocolate, chopped into pea size pieces

INGREDIENTS FOR DRIZZLE[/b]

  • 140g icing sugar mixture
  • 20g Dutch cocoa powder
  • 40g water (or a touch more if you prefer a runnier drizzle)
Instructions
METHOD FOR CAKE

  1. Preheat oven 180 degrees fan forced, and place rack into middle of the oven
  2. Grease and line large loaf tin (base measurement 25cm x 9.5cm) with baking paper
  3. Place butter, eggs and sugar into TM bowl and emulsify 2 minutes / 37 / speed 4
  4. Add rest of the ingredients, except the chocolate pieces, in the order listed and blend 15 seconds / speed 5, scrape around bowl and continue 5 seconds / speed 5
  5. Add chocolate pieces to TM bowl and mix 6 seconds / reverse / speed 4
  6. Pour batter into loaf tin, level top and bake for 50 minutes, or until a skewer inserted into centre comes out clean (it takes exactly 50 minutes in my oven)
  7. Remove from oven and allow to cool in tin for 20 minutes before removing to a cooling rack to cool completely

METHOD FOR DRIZZLE

  1. Place a small mixing bowl on top of Thermomix lid, press the "scale" button and measure in the ingredients
  2. Stir together to get a thick “chocolatey” frosting … if you wish it to be slightly thinner then add just a tiny touch of extra water ... go slowly so that you can control the texture (if you add too much it will be really runny which may not be what you want)
  3. Drizzle over cake and allow to set before serving
  4. Keeps well for a few days at room temperature
3.5.3208

 

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Baking, Cakes, Dessert, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets

« Quinoa Coconut Milk Porridge (gluten free, diary free, nut free)
Asian Style Beef with Basil, Spinach and Noodles »

Comments

  1. Christine Duncan says

    20/06/2017 at 1:37 pm

    Hi Gina, do you grease your loaf tin with butter? And still just wipe out the tin when the cake is removed? (I remember you saying you don’t wash them).
    Christine

    Reply
    • Gina says

      20/06/2017 at 1:46 pm

      Hi Christine … when I am baking a cake I always line the tins … to do this I put a little smear of olive oil on the tin so that the paper sticks to it (like what you see in the picture on the post), then when the cake is cooked I remove the cake/paper and wipe out the tin with a wet cloth, I then put it in the oven to completely dry so I don’t actually wash it but do give it a good wipe over … hope that makes sense my dear x

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

The Passionate Pantry

Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,772
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry

2 months ago

The Passionate Pantry

About Gina - The Passionate Pantry

www.thepassionatepantry.com.au

UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Connect on Instagram

thepassionatepantry

Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
Load More Follow on Instagram

Copyright The Passionate Pantry © 2022

 

Loading Comments...