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.
(Makes a 21-cm round cake)
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
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
1/4 cup duo-colored (black & white) chocolate chips
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.|
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.