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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    Chocolate roll – reduced sugar

    Chocolate roll - reduced sugar

    • Servings: 10
    • Difficulty: medium
    • Print

    This recipe has been heavily inspired by this gooey one: http://ricette.giallozafferano.it/Rotolo-al-cacao-con-crema-al-latte.html

    In my version I considerably reduce the quantities of sugar and cocoa powder. I am not a huge fan of sugar rushed kids 😉

    Best served with fresh strawberries!

    Ingredients

      For the cream:
    • 500ml full (or half) fat milk
    • 40gr of corn starch
    • 1tbsp of honey
    • 300ml of whipping cream
    • 1tbsp of icing sugar
    • For the rolling sponge:

    • 4 medium eggs
    • 2tbsp caster sugar
    • 1tbsp honey
    • 50gr self-raising flour
    • 25gr cocoa powder
    • 1tsp vanilla extract
    • 1tsp bicarbonate of soda

    Directions

      Cream:
    1. In a pan cook on a medium high heat milk, corn starch and honey until nicely thick.
    2. Pass the milk mixture in a bowl, cover with clingfilm (making sure the clingfilm will adhere to it to prevent the surface from hardening) and let it cool in the fridge.
    3. With a wisker whip the whipping ccream and sugar until nicely thick. Cover with clingfilm and place it in the fridge.
    4. Rolling sponge
    5. Whisk together the eggs, sugar, honey and vanilla extract until firmly bubbly and doubled in size.
    6. Gradually sieve in the flour, the cocoa powder and the bicarbonate of soda with a spatula with slow “8-shaped” movements, to prevent the bubbles to escape.
    7. Pre-heat the oven to 180°C traditional setting.
    8. In a large tray, sprinkle some water and place parchment paper.
    9. Pour the mixture, making sure it will evenly cover all the surface.
    10. Cook for 12min and let it cool down.
    11. Assembling the roll

    12. Stir the milk mixture to soften it up. Slowly mix it up with the whipped cream.
    13. Place 3/4 of the cream on the rolling sponge.
    14. Roll the sponge and close it in its parchment paper.
    15. Let it rest for 2hrs in the fridge (we never do this step! 😉 ).
    16. Decorate the top with the left over cream.
    17. Cut in slices.
    18. Eat.
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