Ingredients
Scale
- 1 cup (237ml) hot water or hot coffee
- 1 ¾ cups (250g) all-purpose flour
- ⅔ cup (56g) cocoa powder (i prefer this dutch cocoa or this one)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups (300g) granulated sugar
- ¾ teaspoon salt
- ½ cup (120ml) vegetable oil (i prefer sunflower oil)
- 2 large eggs
- ¼ cup (60ml) full fat plain yogurt
- ½ cup (120ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- 10 ½ oz (300g) pure milk chocolate
- ⅓ cup (80ml) light 10% cream
- 1 tablespoon (6g) cocoa powder (i prefer this dutch cocoa or this one) (optional)
- 2 tablespoon (30ml) full fat plain yogurt
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 325°F and prepare a 13×18 inch half sheet pan by spraying it with cooking spray or lining it with parchment paper.
- Boil water or prepare coffee and keep it warm.
- Sift flour, cocoa powder, baking powder, and baking soda into a large bowl. Whisk in sugar and salt until well combined.
- In a separate bowl, whisk together eggs, oil, yogurt, milk, and vanilla until blended. Mix this with the dry ingredients using an electric mixer or hand whisk until combined.
- Gradually add the hot water or coffee in stages to minimize clumping, mixing until the batter is smooth and thin.
- Pour the batter into the prepared pan and tap it to release air bubbles. Bake for 25-28 minutes until set.
- Let the cake cool completely on a wire rack.
- Chop the milk chocolate and place it in a heatproof bowl. Heath cream in a saucepan until gently boiling and pour it over the chocolate. Let it stand for 2 minutes before stirring until smooth.
- Sift in cocoa powder, add yogurt and salt, and mix gently before letting it cool to thicken for 20-30 minutes.
- Once the icing is thickened, pour it over the cooled cake. Refrigerate for 15-20 minutes to set before slicing and serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure to properly prepare the baking pan to prevent any leaks due to the runny batter.
For a richer flavor, use hot coffee instead of hot water in the batter.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg