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Yogurt Devil's Food Cake
Sapana Behl
Devil's food cake is a rich moist dark chocolate and is considered as counter to angel's food cake.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Cakes, Dessert
Cuisine
American
Servings
8
People
Ingredients
1x
2x
3x
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
For frosting
350
g
chocolate
, chopped
1 1/2
cup
whipping cream
1/4
cup
sour cream
1
pinch salt
1
teaspoon
vanilla extract
Instructions
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.
For frosting
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.
Notes
If the ganache is too thick just stir it a couple of times to make it smooth.
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