How often do we crave a really good cake….I guess always! Perfect crumb….extremely moist…soft and absolutely melt in the mouth texture😊…it makes for that perfect slice of cake!
Pair it with your evening tea/ coffee or just snack on a slice whenever you feel like it….😋 This cake’s very buttery and that’s why I love how beautifully it comes out every time I make it 👌🏼
I baked this today for my Mom…who’s visiting us for a few weeks and I wanted to pamper her to the fullest😍 And my hubby too loves this cake…so it’s a happy me!
Let’s get started….
Please note that original recipe uses 2 large eggs, I have replaced them with yogurt. All ingredients used are to be at room temperature. Also, I have weighed everything in grams using an electronic weighing scale.
Yield: makes one 9″ loaf
Equipment: an electric whisk (or manual), measuring cups/ spoons, cooling rack, baking tin, parchment paper, 2 mixing bowls.
1/2 cup/ 115 gms APF (Maida)
1/2 cup/ 115 gms unsalted butter
1/2 cup thick yogurt
1 cup powdered sugar
A pinch of salt
1 tbsp cocoa pwd
1/2 tsp baking pwd
2 tbsp milk
1 tsp vanilla essence/ extract
Line the baking tin with parchment paper. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust accordingly.
Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.
Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk. Fold again. Divide the batter into two halves. Add cocoa powder to one half and mix well. Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly. Add the chocolate batter on top of it and swirl it around a bit.
Bake it at 180’c for 35-40 mins or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs. Once done, remove from the oven and let it cool for 20-25 mins on a cooling rack before you slice it. This cake keeps well at room temperature for 2-3 days.
Happy baking folks!
Adapted from Rasa Malaysia