Yogurt Devil’s Food Cake
Devil’s food cake is a rich moist dark chocolate and is considered as counter to angel’s food cake. it’s the presence of more chocolate with dark fudgy chocolate frosting that differs it from the regular chocolate cake.
We are almost at the end of ABC Bake around the world and it just seems like we started only a few days back. I know that the name of my chocolate cake sounds weird but I had to come up with this name to make it compatible with my letter Y.
I know it doesn’t make any sense but still, I had to do it as I already baked my cakes ad in no mood to bake any more cakes. My family is now completely fed u of cakes and asked me to bake nothing at all for next two months.
However, they loved this chocolate cake ad went crazy for it. I sent the cake to some of my friends and they all immediately called me to tell how awesome the cake was.
Blogging Marathon#75 Week 4/Day 25
Sub Theme– Cakes
Dish– Youg Devil’s Food Cake
Devil's food cake is a rich moist dark chocolate and is considered as counter to angel's food cake.
- 1 1/2 cup cake flour
- 1 cup sugar
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/4 cup milk
- 1 cup yoghurt
- 1/2 cup strong coffee , freshly brewed
- 350 g chocolate , chopped
- 1 1/2 cup whipping cream
- 1/4 cup sour cream
- 1 pinch salt
- 1 teaspoon vanilla extract
- Preheat oven to 350 °F and line or grease two 8" round cake tins with oil and dust with flour.
- In a mixing bowl sift together flour, cocoa powder, soda and salt. Stir in butter and mix until it resembles breadcrumbs.
- In another mixing bowl mix yoghurt, coffee, milk and vanilla. Add this wet mixture directly into the flours mixture and whisk to combine.
- Divide the batter into the prepared pans. Bake in preheated oven for about 25 to 30 minutes or until a skewer inserted it the centre comes out clean.
- Cool the cakes in the pans for about 20 minutes and then place them on the wire rack.
- Warm the cream in a saucepan for 2-3 minutes. Remove from heat and stir in chopped chocolates. Mix until all the chocolates melt completely.
- Stir in vanilla extract, sour cream and salt. Let the frosting cool completely on room temperature.
- Once cooled stir the fudge to a spreadable consistency.
- Place one cake on serving plate or cake stand ad spread a generous layer of frosting. Top it up with the second layer of cake.
- Spread the frosting on sides of the top of the cake in a swirl pattern. Chill the cake for two hours.
Slice and serve. Store leftover cake in refrigerator.
If the ganache is too thick just stir it a couple of times to make it smooth.