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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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.
A nice twist on vanilla cake.It was, as stated, quite dense & moist, which I love.I'm not sure what this recipe means by 9 inch round cake pan - perhaps I'm misunderstanding, but my 9 inch round cake pan was far, far to small. Next time I'll divide the batter into two pans and stack the cakes, perhaps with frosting in between.I can't comment on the frosting really, since I'm quite sure I messed it up - it ended up rather fudge like, which was fine but not great. I also felt that the frosting recipe produced far more frosting than I would have liked - but I am easily overwhelmed by rich things.I froze the leftovers. Post-freezing this cake really declines, so I don't recommend it.Other warning - the cake does not quite look like the photo. Egg yolks turn it yellowy. So if you're looking for a pristine & white cake, beware.
I loved this cake. It had a very tender crumb if baked and served without refridgerating, and a more chewy texture after is was refridgerated. I've been looking for a vanilla cake that can be refridgerated without becoming dry or tough and this cake is it.
This recipe was one of the very rare times that a Fine Cooking recipe disappointed. Who could argue about the frosting? It was lush and wonderful. The cake came out picture perfect in appearance, and I would be lying if I said that it was not moist. That being said, the texture was a little bizarre for me....not cake like at all. It had a "chew" as opposed to an open crumb, and I'm guessing that it was because of the extra liquid from the 1 1/2 cups yogurt, and the third egg to tighten up the batter in baking. No worries, as I have a slew of Fine Cooking recipes to try.Cheers,Jeff
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