this recipe from Ina Garten. I've simplified the recipe, and now mix the dry ingredients in one bowl, the wet in another, and mix them until just combined, before folding in any lumpy additions. This time, I was limited by a rather sparse storecupboard and a wish not to repeat flavours used recently (except chocolate, of course!)
So here, I mixed 200g plain flour, 2 teaspoons baking powder, 200g caster sugar and the zest of a large orange in a mixing bowl. In a smaller bowl, I whisked 150ml low fat yogurt, 100mls sour cream, 3 eggs and 110mls sunflower oil until smooth. After mixing the wet ingredients into the dry, I folded in 100g of chopped 74% chocolate and 50g chopped toasted hazelnuts.
The cake mixture was baked in a 20cm(8") round tin for 50-60 minutes (or until a test probe comes out clean) at 180C.
This time the cake was a little heavier than usual, which may have been due to using sour cream in place of some of the yogurt. - I just scraped together enough by using a mixture of the two! It didn't seem to affect anyone's appetite for it - even FB, who isn't much of a cake eater, had a slice (although she may just have been hungry!)