THE COMPATIBILITY OF CAKES . . IN THIS EASILY MADE MOCHA YOGURT CAKE
Cuisine: baking
Author: Mrs Butterfingers
Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hour 5 mins
An extraordinarily easy cake to make. It is one bowl cake with a simple glaze. It goes together quickly and is perfect with coffee or as a dessert with ice cream.
Ingredients
  • ¾ cup(68g) unsweetened Dutch-process cocoa powder SIFTED to remove any lumps
  • 1 cup(128g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 2 eggs room temperature.
  • 1 cup (200g) lightly packed brown sugar
  • 1 cup (220) Vanilla or plain whole-milk yogurt
  • ½ cup (120 ml) canola oil
  • t tsp vanilla extract
  • For the Mocha Glaze
  • 1 cup (100g) SIFTED confectioners' sugar
  • 3 tbsp unsweetened Dutch-process cocoa powder
  • 1 tbs unsalted butter VERY soft
  • pinch of fine seat salt
  • 2 TO 3 tbsp VERY STRONG VERY HOT coffee
Instructions
  1. Preheat the oven to 350F. Have your rack in the center of your oven.
  2. Butter a 9 inch round baking pan and line the bottom with a round of parchment paper. Place with 4-5 inch strip of parchment paper to it hangs over two of the edges.
  3. Combine the WELL SIFTED cocoa powder, the flour, baking powder, baking soda and salt in a bowl and set aside.
  4. Use the whisk attachment for your stand mixer. You can also mix this cake in a large bowl and a hand whisk.
  5. Whisk the eggs until thick and rich looking - about a minute or two.
  6. Add the brown sugar and continue whisking until well combined.
  7. Add the yogurt, oil and vanilla and whisk until smooth and emulsified.
  8. Add the cocoa- flour mixture and whisk (on low speed with your stand mixer) just until well combined. Scrape the bowl well making sure all the flour mixture has been assimilated.
  9. and then whisk again briefly.
  10. Pour the batter into the prepared pan and tap the pan lightly on the counter to release any air bubbles. Smooth the top of the batter.
  11. Bake the cake for 35 to 40 minutes and a tester inserted into the center comes out clean.
  12. Set the cake on a rack to cool for about 30 minutes.
  13. Now use the parchment paper to life the cake out of the pan and set it back on the rack to cool completely
  14. Chef's note: You can use an 8-nch square baking pan (bake for 35-45 minuets ).
  15. For the Mocha glaze
  16. Sift the icing sugar and the cocoa into a medium sized bowl.
  17. Whisk well to insure there are no lumps.
  18. Add the soft butter and smooch it around with a wooden spoon and blend it into the icing sugar and cocoa mixture.
  19. Add about two tablespoons of the hot coffee and mix quickly with the wooden spoon. If the glaze is very thick add a few more drops of hot coffee. Immediate pour the glaze over the cooled cake. If by chance you've added too much hot coffee let the glaze sit for a short while and the glaze will thicken as it cools to a more spreadable rather than pour-able consistency.
  20. If you can - let the cake set 20 minutes or so before you cut it . Then nibble away to your hearts content.
  21. I suggest you keep this cake in the refrigerator. In a warm room the glaze will spread a little.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3766