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Quick yogurt cake with cocoa

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Ingredients for 12 servings:

  • 2 cups flour
  • 2 cups sugar
  • 4 eggs
  • 1 tsp baking soda
  • 250 g butter, melted, cooled
  • 25 g cocoa
  • 250 ml yogurt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Mug cake

1 cup = 250 ml Mix all ingredients into a batter, pour into a greased springform pan or bundt cake pan, and bake at 175°C (top/bottom heat) for about 45 minutes (only about 25 minutes on a baking sheet!). Sprinkle with powdered sugar or use cake icing as a decoration. The cake can also be baked with 50% less sugar. Drained sour cherries, chocolate sprinkles, or almonds can also be added to the finished base batter before baking.

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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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