Soft, moist, delicate and fluffy with a deep chocolate flavour is how I would describe this cake. This is one cake that I love to make and eat without feeling guilty. Most of the cakes baked at home are enjoyed by our kids while we are happy and contended with a slice or two. The quantity of butter is always intimidating in cakes. Chocolate yogurt cake uses less butter and hence less guilt. This cake comes from a huge collection of recipes cut out from Femina and Good House keeping magazines ages back and stashed in a file. My blog gives me a reason to try them out!
Serve it with thick custard or ice cream or enjoy plain. Either way it is great.
LOW FAT CHOCOLATE YOGURT CAKE
1 ½ cup all purpose flour
1 cup low fat yogurt
½ stick butter
1 ¼ cups powdered sugar
1/3 cup cocoa powder
1 large egg
1 egg white
¼ cup water
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons vanilla extract
Pre heat the oven at 180 degrees. Grease and line a 9x5 inch loaf tin.
Sift all purpose flour, salt and baking soda.
Beat butter and sugar. Add egg and egg white and beat till fluffy.
In a bowl mix water and cocoa powder. Beat yogurt till smooth and add vanilla extract. Mix till well combined and smooth.
Add butter-sugar-egg mixture to this. Mix well.
Add flour mix in three shifts, mixing well and scraping down from the sides.
Pour the batter in the loaf tin. Level the top.
Bake for an hour till the top changes colour and a skewer inserted at the center comes out clean.
Slice when cold.