It’s been almost a year since I posted my last recipe. What a year it’s been! 2020 has been very challenging and trying to everyone. Let’s just hope 2021 will be a year of peace, health and prosperity.
I’ve been making this chocolate cake for a long time and thought a bit of sugar will help improve my attitude towards corona and brighten some thoughts in my mind. I decided to share the recipe in hope that it will become one of your favorites. It’s easy, light and fast.
Ingredients:
- 4 eggs at room temperature
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 c plain yogurt
- 1 c almond milk
- 1/2 c vegetable oil
- 2 teaspoons white vinegar
- zest of 2 oranges
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 c good quality cocoa powder
- 1/2 teaspoon espresso powder (optional)
- dash of salt
Heat the oven to 180 degrees C or 350 F.
Spray a cake pan with vegetable oil and dust it with cocoa powder. Set aside.
Sift the all purpose flour, baking powder, baking soda, salt, espresso powder and cocoa. Set aside.
In a stand mixer, combine the eggs, sugar, vanilla, and orange zest . Whip until the batter becomes creamy and pale in color.
Add the milk, yogurt, vegetable oil, and vinegar. Mix until just combined.
Incorporate the dry ingredients with the egg mixture and whip for 2 minutes but don’t overmix.
Fill the cake pan with the batter, tap the pan on the counter a couple of times to get rid of any air bubbles. Bake the cake for about 35-40 minutes or until a pick inserted in the middle of the cake comes out clean. Turn the oven off and leave the cake in it with the door open for 5 minutes .
Remove the pan from the oven and place it on the kitchen counter to cool.
Loosen the sides with a plastic knife and turn the cake on a platter.
Dust some powdered sugar over the top and decorate the cake with some holly berries or anything of your choosing.
You can add chocolate ganache if you’d like to make this cake richer. For frostings, the ratio is usually 8 oz bittersweet or semi-sweet chocolate to 1 cup (8 fl oz) heavy cream and a pinch of kosher salt. Heat the cream until simmering, almost boiling then pour over the chopped chocolate and salt. Let stand for a couple of minutes until the chocolate starts melting. Whisk the mixture in one direction until it becomes smooth and silky. Pour over your cake and enjoy!
Bon Appetit!