Cocoa-Yogurt Cake

Quick look

  • prep 40 min    cook 30 min
  • serves 8-10


  • 2/3 cup plain yogurt
  • 6 tablespoons milk
  • 1/2 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 4 ounces (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 large eggs

Filling, Frosting and Garnish

  • 2/3 cup soft dried apricots
  • 4 tablespoons orange juice
  • 2/3 cup heavy cream
  • 3 tablespoons maple syrup
  • 4 tablespoons apricot jelly
  • 8 ounces (8 squares) semisweet chocolate, coarsely chopped
  • 1 1/4 cups sour cream
  • Chocolate curls (see below)
  • Confectioners’ sugar

    How to make it  1 hour, 10 minutes

  • 1

    Preheat oven to 350°F. Grease two 8-inch round cake pans. Dust with flour; tap out excess.

  • 2

    In a bowl, beat together the yogurt, milk, and lemon juice. In another bowl, sift together the flour, baking powder, baking soda, salt, and cocoa.

  • 3

    In a large bowl, beat together the butter and brown sugar until pale and fluffy. Gradually beat in the eggs, 1 at a time, beating well after each addition. Alternately fold in the flour and yogurt mixtures.

  • 4

    Divide the batter evenly between the pans. Bake until a toothpick inserted in the centers comes out clean, 30 minutes. Cool completely in the pans.

  • 5

    To prepare filling, heat the apricots and orange juice in a saucepan until the apricots swell. Cool completely, then drain.

  • 6

    Whip the heavy cream until soft peaks form. Slice each cake in half horizontally to make 4 layers.

  • 7

    Spread the whipped cream over 2 cake layers. Sprinkle with the apricots and maple syrup. Spread the apricot jelly over the remaining 2 cakes. Put one cream-topped cake on a serving plate. Top with a jelly layer, then another cream layer and finally, the remaining jelly layer.

  • 8

    To prepare the frosting, melt the chocolate in a heatproof bowl set over a pan of simmering water. Fold in the sour cream. Spread over the top and sides of the cake. Garnish with the chocolate curls (see below) and dust with confectioners’ sugar.

Making Chocolate Curls
To make curls, use a vegetable peeler to shave the sides of a piece of chocolate. Store in refrigerator if you’re not going to use immediately.

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