Featured Mommypreneurs

Featured Mommypreneurs
Featured Mommypreneurs

Contact Me

Contact Me
Contact Me

DIY Busy Bag Ideas

DIY Busy Bag Ideas
DIY Busy Bag Ideas

ANNOUNCEMENT

I have launched a series of blog posts called Featured Mommypreneurs in collaboration with mommypreneurs (i.e. mommies entrepreneurs). Let me know if you're interested to join me to feature your products / services. :)

 

 

Chocolate Horlicks Greek Yogurt Cake with Black-n-White Chocolate Chips


Chocolate Horlicks Greek Yogurt Cake with Black-n-White Chocolate Chips

My younger sister helped to babysit my toddler last Saturday evening while I made her favorite chocolate cake. I added Greek yogurt because I wanted a moist and chewy cake.

This yogurt cake actually reminded me of the Chocolate-Zucchini Cake that I baked a few months ago.


Recipe adapted from here.

Ingredients:
(Makes a 21-cm round cake)

Dry ingredients:
1 & 3/4 cups all-purpose flour
1/4 cup chocolate-flavored Horlicks
2 tablespoons unsweetened cocoa powder (with extra for dusting)
1 & 1/2 teaspoons baking powder
1/2 cup light brown sugar

Wet ingredients:
2 eggs, room temperature
1 & 1/2 cups Greek yogurt (I use Sunglo's full-fat Greek yogurt) 
1/4 cup rice bran oil
1/4 cup unsalted butter, melted

Other:
1/4 cup duo-colored (black & white) chocolate chips


How to: 

1. Preheat oven to 180°C. Lightly grease a 21-cm round angel cake pan and dust with cocoa powder.

2. In a large mixing bowl, whisk flour, Horlicks, cocoa powder, baking powder, and light brown sugar until well blended.

3. In a medium bowl, beat eggs, yogurt, rice bran oil, and melted butter for 3-4 minutes until well combined.

4. Fold the wet ingredients into the dry ingredients. Stir in chocolate chips. Fold with a rubber spatula until the flour mixture is just moistened. Don’t over-mix.

5. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Slice and serve.


The dry ingredients.

Stir chocolate chips into the batter.

Scrap batter into the angel cake pan.

Freshly baked!

The good thing about baking a cake is that my humble kitchen will be filled with wonderful tantalizing aroma that lingers for a while. One more thing, I love to eat my cake cold, so I store some in the fridge. Biting into a slice of cold cake while sipping a cup of hot latte is pure awesomeness. Bliss!

Note: The cake tasted more chocolatey the next day. My sister gave thumbs up! Hehe.


No comments