ChocoYogo – Chocolate Yoghurt Cake with Nutella Mascarpone Icing

Today is a little’s person 4th birthday, the occasion requested a super special cake!

INGREDIENTS

  • 200gr self raising flour
  • 50gr raw cocoa 
  • 120gr sugar
  • 4 eggs
  • 1 pot yoghurt (125ml)
  • 1 pot of vegetable oil (125ml)
  • 50ml of milk
  • 1 tsp vanilla extract
  • 1 tsp bicarbobate of soda

    For the cream:

    • 1 heaped tbsp Nutella
    • 125ml of mascarpone

    DIRECTIONS

    • pre-heat the oven at 180°
    • Mix in a bowl flour, cocoa, sugar and bicarbonate of soda.
    • Mix in a different bowl the eggs, yoghurt, oil, milk and vanilla extract.
    • Pour the liquid mixture in tthe flour mixture and mix well.
    • Butter and flour a 23cm cake tin.
    • Pour the mix and cook in the oven for 35mins oor until cooked.
    • Let it cool.

    For the Icing:

    • Mix together the Nutella and the mascarpone.
    • Once the cake has cooled, smear the cream on top andif you fancy sprinkle some decorative stars.

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    Pumpkin (Chocoa) Cake

    After making pumpkin soup, pumpkin risotto and roasted pumpkin seeds, we had still some pumpkin left over and had to make a cake.

    I took inspiration from this, but I just could not bring myself to use so much sugar or vegetable oil, so I revisioned slightly the ingredients. The result was still quite soft and moist.
    INGREDIENTS

    •  4 large eggs
    • 150gr sugar
    • 150ml vegetable oil
    • 150ml milk
    • 420gr blended fresh pumpkin
    • 450gr self raising flour
    • 1 tbsp raw cocoa
    • 1 tsp bicarbonate of soda
    • 1 tsp salt
    • 1 tsp cinnamon

    DIRECTIONS

    • mix everything together well
    • Pour in a 25cm diameter buttered cake tin.
    • Cook in a pre-heat (180°C) oven for 35 minutes.