Yogurt adds moisture to this dense cake’s crumb and a light tartness that breaks up the richness of the ganache frosting. Dairy tends to dull the flavor of cocoa, so a vanilla cake is used instead of a chocolate one. Chocolate lovers can still get their fix from the cake’s heavenly chocolate ganache icing.
SERVES: 1 2
INGREDIENTS:
FOR THE CAKE
- 4 oz. (1/2 cup) unsalted butter, softened; more for the pan
- 9 oz. (2 cups) unbleached all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. table salt
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups plain yogurt (low-fat or full-fat)
- 2 tsp. pure vanilla extract
FOR THE GANACHE FROSTING
- 3/4 cup heavy cream
- 8 oz. semisweet chocolate, broken into small pieces
- 1 Tbs. light corn syrup
INSTRUCTIONS:
- Position a rack in the center of the oven and preheat it to 350°F. Butter a 9-inch cake pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the sugar and butter on medium speed until smooth and fluffy. Reduce the speed to low, add the eggs, then add the yogurt and vanilla, scraping down the sides of the bowl as needed. Add the dry ingredients and mix until just incorporated.
- Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool completely on a rack before turning the cake out of the pan.
- Bring the cream to a simmer in a small saucepan over medium heat. Reduce the heat to low, add the chocolate and corn syrup, and whisk until the chocolate is completely melted. Remove from the heat and let cool for 15 minutes. Transfer to a large bowl and refrigerate uncovered, stirring every 30 minutes or so, until it firms to a spreadable texture, about 45 minutes.
- Transfer the cake to a cake plate. Frost the cake and serve right away, or refrigerate for up to 5 days in an airtight cake container (return to room temperature before serving).
