This is a recipe of my own, that took several years of trying various ingredients to get to where we are, and I expect there will be many improvements to be made in the coming years. For now here it is!!!
360 g Flour
295 g Softened-melted butter ( i like to have some of the butter in liquid form, and the rest in solid soft form)
1.5 cups sugar
5 eggs at room temperature
1 cup yogurt
1 Tbsp vinegar or lemon juice (or any acid you have, orange juice works too)
4 tsp baking powder
90 g coco powder
a pinch of salt
a pinch of baking soda
- Preheat oven to 180 C. Grease and line pans with parchment papers ( two 9 inch pans, 1 sheet pan, or cupcakes)
- Start by whipping your butter in a stand mixer (using the paddle extension) or a hand mixer until it is soft, light and has almost doubled in size. Add your sugar and continue mixing.
- Add one egg at a time ensuring that each egg is completely incorporated before adding the next one. Add a pinch of salt.
- Sift the flour, coco, and baking soda together.
- Add the baking powder, to the yogurt and lemon juice and stir. The mixture will start bubbling.
- While the mixer is on low speed alternate adding the dry ingredients and the yogurt, scraping off the sides frequently. Optional: you can thin out your yogurt with a little bit of water or add two to three tbsp of water to the batter.
- Once the mixture is fully incorporated add turn off your mixer, remove the bowl and fold the mixture using a spatula to ensure that all ingredients are mixed in and nothing is stuck on the sides. The batter is thick and has a chocolate pudding consistency.
- Spoon the patter into two 9 inch round pans filling 2/3 of each, or one sheet cake pan. Or scoop into cupcake carton cups (1 ice cream scoop per cup, depending on size). Allow to rest for ten minutes. (Optional: lick the batter or have your children lick the batter that is left on the spatula)
- Place in the oven at 180 C and prop your oven door for ten minutes with a wooden spoon, then take down the temperature to 150 C and bake for another 30 minutes at least.
- You can also use the water bath method for baking the cake at 160 C (see Lemon and Yogurt Cake for this method)
- When a toothpick is inserted and nothing comes out your cake is ready. Do not check the cake until at least 30 minutes have passed.
- Take out of the oven and let cool in pans before turning out.
- You can dust with icing sugar, or make your favorite butter cream.