Monday, 5 September 2011

Chocolate and Marzipan Yogurt Cake

Another outing for the basic yogurt/oil cake recipe, this time with added 85% plain chocolate and chunks of marzipan. The bittter dark chocolate was a nice counterbalance to the sweetness of the marzipan, and as usual the cake had a moist but not dense texture.

The method has been simplified as far as possible too, including weighing the oil and yogurt:
  • Weigh the dry ingredients into a large bowl and mix thoroughly
  • Weigh the wet ingredients into a bowl or jug, and beat together lightly
  • Mix the wet ingredients into the dry ingredients until just amalgamated
  • Fold in any lumpy additions such as nuts and chocolate chunks
  • Spread evenly in a 2lb loaf tin or 8" diameter springform tin and bake at 180C for 50 or so minutes, or until a test probe comes out clean
I'm never without enough storecupboard ingredients to make this cake, and without having to wait for butter to soften it is very quick to assemble and get into the oven.

The ingredients for this cake were
170g plain flour
30g cocoa
1/2 teaspoon salt
2 teaspoons baking powder
100g caster sugar
100g light muscovado sugar
250g low fat yogurt
110g light olive oil
3 large eggs
75g plain chocolate (85%), chopped finely
125g white marzipan, chopped into small chunks - 2/3 mixed into cake batter, 1/3 scattered on top of cake before baking.


Lucie said...

yum, it looks so moist. Lucie x

Chele said...

Love how the marzipan makes the cake look like it has polka dots ;0)

Eden Angel said...

This sounds delicious!

Suelle said...

Chele - the first time I made a cake with chunks of marzipan in, I rolled all the chunks into little balls - that really looked like polka dots! I don't have the patience for that now.

C said...

I really must try this recipe again - the first time really didn't work for me. I will confess to a couple of small changes, so will try following verbatim before moving on! What kind of yogurt did you use? Fat free or 2%, Greek style or just standard?

It just looks so good when you bake this cake that I feel compelled to try again!

Suelle said...

C - I used Light Greek Style from Tesco which is 2.7% fat. I've also made the cake successfully with lower fat yogurts (not Greek style). The only time the cake didn't work well was when I used full fat Greek yogurt which is about 10% IIRC, but that occasion also had a lot of fresh fruit in, so it could have been the moisture from that making the cake stodgy.

The original version of the recipe beat the eggs and yogurt together, added that to the dry ingredients, then folded in the oil separately, so you could try that. I prefer my way because it's easier to incorporate the oil properly, as lightly beating the oil into the eggs and yogurt seems to form an emulsion.

C said...

Thank you, I will try again!

Choclette said...

Now you're really talking Suelle - marzipan and chocolate is one of my favourites.

Lucy said...

Love the chocolate and marzipan combination - I can never resist anything with marzipan. This looks delicious!