Saturday, April 18, 2009

Chocolate Yogurt Cake/ Creamcheese Frosting

I guess I'm on a cake jag right now as this is my second cake post without ever having posted one before. This time though, I wanted to make a yogurt cake using my new favorite yogurt, Fage (pronounced Fey-yeh) Greek Yogurt. I have this for breakfast all the time with honey and it simply is so delicious. It is very thick, creamy, and tangy. So I thought it would be perfect to bake with. I decided on a quasi-chocolate pound cake recipe, and what better to top it with than cream cheese frosting.

I seem to have a sweet tooth this week, but let me tell you, this was so good. The cake is dense and moist and not overwhelmed by the frosting. I done good on this one.

2 cups flour
2/3 cup unsweetened cocoa (plus 1 tbl for dusting)
1 1/2 teaspoons baking powder
3/4 stick butter (melted)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup thick greek yogurt (I recommend Fage)
1 teaspoon vanilla
1 1/4 cups sugar
3 large eggs

Beat 3 eggs with sugar until well blended. Add butter, salt, baking soda, baking powder and vanilla and mix thoroughly. Add flour and yogurt and beat until well blended. Add cocoa and fully incorporate.

Combine 2 tablespoons flour with 1 tablespoon cocoa. Spray a nine inch cake pan and dust with flour/cocoa mixture.

Spoon cake into pan, spread evenly, and bake at 350 degrees for 30 minutes until toothpick comes out clean. Let cool completely.

For the frosting, mix together 1/2 stick room temperature butter with 4 oz room temperature cream cheese. Add confectioners sugar 1/2 cup at time until it is the consistency you want. (Approximately 2 cups)

Frost cake and enjoy!


Becca said...

As soon as my brownies are gone, I just might have to make this. I think we should just hire you to be our cook tho lol

Charissa said...

So curious on how the Greek yogurt plays as a substitute ingredient in this cake. I'll let you know how mine turns out.