Chocolate Yogurt Cake & A Pizza Party
An invitation to a Pizza party is not something we are likely to turn down, but when combined with the pizzas being baked in a pizza oven made by the host’s very own hands, resistance is futile. Indeed this party was a double celebration, a birthday and a christening – if that’s what you call a baptism of fire for a pizza oven.
Dough and toppings were already provided. All we had to do was roll out the dough to the size and shape we wanted and select our preferred toppings from a myriad of choices. as well as the usual range we were also offered wild garlic and steamed nettles. I had to have some of the latter, of course, so I have now eaten my very first nettle pizza! The oven was fantastic, and although it had to be fired up a couple of times during the evening, it managed to bake well over 40 pizzas. The photograph comes courtesy of the builder herself, Klaudia Vangool.
I really couldn’t turn up empty handed and this party provided the perfect excuse to make – you’ve guessed it – a cake.
I’ve used the Greek yogurt in my cakes a few times and am already finding it hard to conceive of not using it in my baking. It gives such a light consistency to the mix as well as keeping the cake nice and moist. Anyway, having come across this recipe for a butterless cake using sour cream at Cake Crumbs and Cooking, I of course thought of trying it with yogurt.
As prolonged whisking of sugar and eggs was an integral part of this recipe, I also got a chance to use my brand new Kenwood handmixer, a rather tardy Christmas present from CT (CT says give him a break, he was in hospital at the time). This is what I did:
- Whisked 3 duck eggs with 125g dark brown sugar until thick and well incorporated (about 4 mins with electric whisk).
- Stirred in 250ml of TOTAL full fat Greek Yogurt
- Sifted in 115 g flour (1/2 white, 1/2 wholemeal), 1 scant tsp baking powder and 30g cocoa powder.
- Mixed together until just incorporated then poured into a 22 cm cake thingie and baked for 35 mins at 180C.
- Melted 30g unsalted butter with 50g 70% dark chocolate and 1 tbsp golden syrup
- Stirred in 100g icing sugar then mixed with enough warm water to make a spreadable, but not runny icing.
- Spread this over the cake and decorated with sugar flowers.
I found that the cake rose well then slumped gracefully to just the right level giving a nice flat top to ice. The cake was moist, spongy and delicious (that’s what I was told anyway). Needless to say, we had a great time and I came home with an empty plate.
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