Yogurt cake with chocolate chips

Name: Yogurt cake with chocolate chips - Iuliana A.
Ingredients: For the base: 50 g dark chocolate 50 g butter 100 g sugar 140 g yogurt 2 eggs 2 tablespoons cocoa 1 teaspoon baking powder 150 g flour vanilla essence For the yogurt cream: 100 g white chocolate 250 m

Dessert - Yogurt cake with chocolate chips by Iuliana A. - Recipia

The yogurt and chocolate dot cake features a dense cocoa base, a white cream made from yogurt and white chocolate, and a fluffy dark chocolate cream on top. The dots are created directly in the yogurt cream using a piping bag, allowing for a regular or more relaxed appearance depending on how they are piped. The base is baked in a 20 x 20 cm square pan and must be allowed to cool completely before assembly. The cake requires time in the refrigerator for the layers to set. Quick Info Total time: approximately 3-4 hours, depending on cooling time Preparation time: not specified exactly; includes preparing the base, the two creams, and assembly Baking time: 40-45 minutes Servings: the number depends on how the cake is portioned Difficulty: medium Recipe type: chocolate cake with yogurt and no-bake cream Ingredients For the base 50 g dark chocolate, chopped 50 g butter, cubed 100 g sugar 140 g yogurt 2 eggs 2 tablespoons cocoa powder 1 packet baking powder 150 g flour vanilla essence a pinch of salt For the yogurt cream 100 g white chocolate, chopped or broken into pieces 250 ml heavy cream 140 g yogurt 5 g gelatin cold water, enough to cover the gelatin for hydration For the dark chocolate cream 100 g dark chocolate, chopped or broken into pieces 200 ml heavy cream For soaking 50 ml water 2 tablespoons sugar 2 tablespoons Sheridan's liqueur For decoration pink hearts, to taste Preparation steps 1. Prepare the base Place the dark chocolate and butter in a bowl and melt them over low heat or in a double boiler. Stir until the mixture is smooth, then set it aside to cool. Add the sugar and vanilla essence to the chocolate mixture and mix until creamy and the sugar starts to dissolve. Add the eggs one at a time, mixing well after each addition. Finally, fold in the yogurt. In a separate bowl, mix the flour with the cocoa powder, baking powder, and a pinch of salt. Gradually add the dry ingredients to the chocolate mixture, folding gently without overmixing. Pour the batter into a 20 x 20 cm pan lined with parchment paper. Bake the base at medium heat for about 40-45 minutes. It's done when it feels firm to the touch and passes the toothpick test. Remove the base from the oven and let it cool on a wire rack. Do not assemble while it is warm, as the yogurt cream will become runny. 2. Prepare the yogurt cream Place the gelatin in a small bowl and add cold water to cover it well. Let it hydrate. Melt the white chocolate with 150 ml of heavy cream over low heat or in a double boiler. Stir until smooth, then remove from heat and let the mixture cool slightly. Add the hydrated gelatin to the chocolate and cream mixture and stir well. Place the bowl in the refrigerator until the mixture cools completely. Meanwhile, whip the remaining heavy cream (100 ml). It doesn't need to be whipped too stiff; just enough to become fluffy and hold its shape. Once the chocolate base is cool, fold in the yogurt gently using a mixer. Finally, add the whipped cream and combine until smooth. Return the cream to the refrigerator until it starts to thicken slightly and can be spread over the base. 3. Prepare the dark chocolate cream Melt the dark chocolate with the 200 ml of heavy cream over low heat or in a double boiler. Stir until you achieve a smooth cream. Let it cool slightly, then place it in the freezer for about 30-40 minutes. After this time, whip the cream until it becomes lighter and fluffy. 4. Prepare the syrup Place water in a glass, add sugar and Sheridan's liqueur, and stir until the sugar dissolves. 5. Assemble the cake Place the cooled base back in the pan it was baked in. If the pan does not have removable sides, line it with plastic wrap beforehand to make it easier to remove the cake later. Soak the base with the water, sugar, and liqueur mixture. There's no need to saturate it excessively; distribute the syrup evenly over the entire surface. Spread the yogurt cream over the base and level it out. Place the dark chocolate cream in a piping bag. Insert the tip of the piping bag into the yogurt cream and squeeze until a circle of chocolate cream forms on the surface. Repeat this process over the entire cake. The dots can be made neatly in closely spaced circles or more freely without a regular pattern. Sprinkle the pink hearts for decoration. Place the cake in the refrigerator for at least an hour until the cream sets enough for the cake to be removed from the pan and sliced. Why I make this recipe often It's a perfect cake when you want a chocolate dessert but with a lighter cream thanks to the yogurt. It can be prepared in stages: the base can be baked and cooled beforehand, and the creams can be assembled later. Additionally, the dot decoration doesn't require special technique and can be easily adapted. Tips and variations Tips Allow the melted chocolate to cool before adding the eggs or yogurt. If it's too hot, it may alter the texture of the mixture. For the yogurt cream, the chocolate base must be well cooled before adding the yogurt and whipped cream. Otherwise, the whipped cream may lose its volume. The dark chocolate cream should be sufficiently cooled before whipping. The 30-40 minutes in the freezer is a guideline depending on how cold the cream is; the important thing is that it thickens, not freezes. Substitutions Sheridan's liqueur can be omitted from the syrup if you prefer not to use alcohol. In this case, the syrup will contain only water and sugar, according to the recipe amounts. For decoration, you can use only the pink hearts mentioned in the recipe or keep the decoration simple. Variations The chocolate dots can be distributed evenly or placed irregularly. The shape does not affect the texture of the cake. You can cut the cake into small squares since it has multiple layers and the cream is quite thick. Serving ideas The cake is served cold after the cream has set. For clean portions, use a straight-edged knife and wipe the blade between cuts. Frequently asked questions Can I use a different size pan? The recipe is calculated for a 20 x 20 cm pan. In a larger pan, the base and layers will be thinner, and the baking time may vary. For the intended result in the recipe, it is preferable to keep the indicated size. How long should the cake stay in the refrigerator? After assembly, it needs at least an hour in the refrigerator until the cream sets sufficiently. If it cannot be easily removed from the pan or the cream is still soft, let it chill longer. Why is the dark chocolate cream placed in the freezer? Rapid cooling helps the cream thicken before whipping. Once whipped, it gains a fluffy texture and can be piped for decoration. Is it necessary for the whipped cream in the yogurt cream to be very stiff? No. In the recipe, it is whipped only until fluffy. The base cream, yogurt, and gelatin contribute to stabilizing the mixture. How do I remove the cake from a pan without a removable bottom? Line the pan with plastic wrap before placing the base. The wrap should allow for lifting the cake after cooling without needing to invert the dessert. Nutritional values The values are estimated and depend on the type of chocolate, heavy cream, yogurt, and the number of servings. For a cake cut into 9 pieces, a serving may contain approximately: 520-550 kcal 6-8 g protein 50-58 g carbohydrates 30-35 g fat The estimate includes the base, the two creams, and the syrup. It does not include any decorative hearts, as their quantity is not specified. Storage and reheating Store the cake in the refrigerator, covered, to prevent it from absorbing odors and to keep the layers firm. It is served cold and not reheated. It is recommended to be consumed within a few days while the yogurt cream and whipped cream maintain their pleasant texture.

Yogurt cake with chocolate chips

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