Monday, 5 December 2011

Triple Chocolate Chunk Cake

Yet another reworking of the basic cake recipe made with yogurt and oil. It really is a versatile recipe for a general everyday cake. For this one, I substituted 50g of the flour with ground almonds to keep the cake moist, and added 50g each of plain, milk and white chocolate, all three varieties chopped from a bar, rather than chips.

This cake didn't rise as much as usual but it was still  light and moist. I changed the method slightly and mixed the sugar with the yogurt, eggs and oil, before sifting in the flour. I usually mix the sugar with the flour and then stir in the whisked together eggs, oil and yogurt, and I think the second method gives a better result. In both cases, any solid ingredients such as chopped chocolate are folded in after everything else is mixed together.

For the record, the ingredients were 150g plain flour, 50g ground almonds, 2 teaspoons baking powder, 200g caster sugar, 250ml low-fat yogurt, 3 eggs, 110g sunflower oil, 1 teaspoon vanilla extract and 50g each of chopped plain, milk and white chocolate. The cake was baked in a 20cm round tin, at 180C for 50-60 minutes, or until a test probe comes out clean.

6 comments:

Rachel's Kitchen, Cakery and Crafts said...

looks gorgeous!

snowy said...

Another great version of the original cake Suelle. Looks good.

Dom at Belleau Kitchen said...

so moist!... love those chunks... you have my address... x

Foodycat said...

That's a great variation! It looks very good.

celia said...

You're certainly having fun with this recipe! I love how adding a little almond meal makes a cake so much more interesting!

Suelle said...

I had a similar butter-based recipe that could be adapted to almost any sort of cake, Celia. They are very useful when you have limited storecupboard ingredients, or no time to cook anything complicated.