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Fluffy chocolate nut cake with yogurt

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Ingredients for 1 servings:

  • 1 cup of yogurt
  • 1 cup sugar
  • 1 cup of flour, non-slip or universal
  • 1 cup hazelnuts or almonds, grated
  • 1 cup of cocoa, instant (Nesquik) or 1/2 cup of bitter cocoa and some additional sugar
  • ½ cup oil (rapeseed oil)
  • 1 packet of vanilla sugar
  • 1 packet of baking powder
  • 3 eggs
  • Butter and grated nuts for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, sift together the flour and baking powder, then mix in the remaining dry ingredients. Then, stir in the yogurt, oil, and whole eggs. (Beating the eggs until frothy isn’t necessary.) Pour into a greased bundt pan and bake in the oven at 170°C for 50 minutes. Tip: Place the finished cake in a plastic bag overnight to ensure it stays moist.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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