Yogurt cake with cocoa

Type
Cakes and cookies

Difficulty
Easy

Preparation
about 30 min.

Season
Spring

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.

INGREDIENTS

1 package of our Mix for Yogurt cake Molino Chiavazza
375 g. white yogurt
75 g. butter
3 tablespoons of bitter cocoa powder

PREPARATION

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.