Greek yoghurt in a cake just sounds good doesn’t it. More protein, less fat, it could almost be good for you! I’m getting carried away, of course it’s not good for you, it’s a cake silly. And if cake wasn’t bad for you I’m not sure that it would be as much fun! It does however use less butter than a loaf cake generally does, which can only be a good thing.
The yoghurt also makes the cake wonderfully moist with a really nice tender crumb and a very slight tang. The frosting on this cake is also particularly good, thick and creamy with lots of rich chocolate and vanilla flavours.
250g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
75g butter (melted and cooled)
150g fat free Greek yoghurt
6 tbsp milk
1 tbsp cocoa powder
75g butter (room temperature)
125g icing sugar
1 tbsp milk
1 tsp vanilla paste
25g dark chocolate
Pre-heat your oven to 190°c and line a loaf tin with baking paper.
Sift together the flour, baking powder and bicarbonate of soda. I actually do this two or three times, just to be really sure that it’s well aerated. Whisk in the sugar.
In a separate bowl or jug whisk together the butter, yoghurt, eggs and two tablespoons of the milk. Continue whisking until it is really smooth and well blended.
Add these wet ingredients to the dry one and stir a couple of times, so that the mixture is just combined (a bit like making muffins.) Divide this batter into two equal portions. Add two tablespoons of milk to one and briefly stir it in. Mix the cocoa powder with the remaining two tablespoons of milk (it helps if you warm the milk a little) to make a paste. Mix this into the other half of the batter, again trying not to over work the mixture.
Drop alternate blobs of the batters into the prepared tin and use the end of a spoon to swirl and marble them together. Bake the cake for around 40 minutes, it should have risen and just be starting to brown on the top. All ovens vary so it’s best to check it after about 35 minutes.
Remove from the oven and leave it in the tin to cool for 10 minutes before turning it out onto a wire rack to cool completely.
To make the frosting melt the chocolate and let it cool slightly. Next cream together the remaining ingredients, beating until it is nice and fluffy. Put half of the frosting into a piping bag, fitted with any nozzle that you like. Mix the melted chocolate into the remaining frosting and stir to combine. Put this into a second piping bag and decorate the cake however you like.
Citrus yoghurt cake: This works with orange, lemon or lime. Don’t bother to divide the batter. Mix the zest of the fruit into the sugar before whisking it into the flour. Leave out the cocoa powder and substitute two tablespoons of the milk for juice. Decorate with cream cheese icing or a tangy citrus glaze.
Chocolate orange cake: Make the chocolate batter in the same way but add the zest of an orange to the plain batter and switch the milk in it to orange juice.