Here’s what every simple container of yogurt aspires to be. Who knew it was so glamorous? Yogurt adds moisture to this dense cake’s crumb and a light tartness that breaks up the richness of the heavenly chocolate ganache frosting.
This recipe is excerpted from Big Buy Cooking.
Make Ahead Tips
The frosted cake can be refrigerated for up to five days in an airtight cake container (return to room temperature before serving).
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We followed this recipe exactly and it was perfect. A moist but light cake, and not overly sweet. We only used about 2/3 of the frosting.
My rating is based on my variation on this recipe, as I haven't actually tried it as above. But what I did turned out fantastic. I substituted the plain yoghurt for raspberry yoghurt - I had some in the fridge I wanted to use up, added 3/4 cup mini chocolate chips, omitted the frosting altogether and made as cupcakes (with baking time adjusted to 30 mins). Made 18 delicious little snack cakes - perfect for lunches. They were adequately sweet as is with no need for frosting. The raspberry yoghurt added an underlying fruitiness that was nice, and the mini chips gave a nice little bit of chocolate.
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