Yogurt cake with cocoa
Cakes and cookies
about 30 min.
We are in August and to wish you happy holidays we would like to offer to you a slice of this fresh and delicious yogurt cake realized with our mix.
Only 10 minutes to put on the table a simple and tasty cake, perfect for these hot summer days.
1 package of our Mix for Yogurt cake Molino Chiavazza
375 g. white yogurt
75 g. butter
3 tablespoons of bitter cocoa powder
Prepare the base of the cake. Dissolve the butter in a saucepan or in the microwave, being careful not to fry it. Add it to the mix for the base of the cake. Add a spoon of sieved cocoa and mix well, until you get a homogenous mixture. Pour it in the cake pan covered with baking paper and level it with the help of a spoon or with the hands, in order to get a base with uniform thickness. Put in the fridge and solidify.
Prepare then the cream. Pour 375 g of cold yogurt in a terrine, add the sachet with the preparation for the cream and two spoons of sieved cocoa. Mix first with a spoon then whisk with an electric mixer at maximum speed for at least 3 or 4 minutes. Don’t be in a hurry, it’s important to whisk well the cream to get a fluffy and light compound.
Spread the cream on the base of the cake (previously prepared) and level it.
Put the cake in the fridge for at least 2 hours.
Before serving, decorate the cake to taste, with bitter cocoa, whipped cream, or chocolate topping.