Few weeks ago I found this recipe that use cocoa instead of chocolate, and oil instead of butter. Sounds better, I thought. So I made it, with a little bit my own way, which is skipping out the baking soda and baking powder, cut off sugar a bit, replace half of oil with yogurt. Unfortunately, by skipped out the food additives, I need something to rise the cake, which is egg. Yea, I know, not totally fat free. At least egg is a natural ingredient :p I also took the long way by whipping up eggs and sugar first until fluffy, rather than just stir and stir.
The original recipe has a very interesting icing that made of coconut cream instead of regular cream. I really, really wanted to make the icing, really. It didn't happen. Two reasons, my boys wouldn't be patient enough to wait for icing, and I was happy enough to have it without icing. Maybe someday, someday, I will ice a cake. Someday. Yup.
This cake satisfied me, my hubby and our two boys. It is moist, that you can eat it straight away after you put in the fridge. Yes, it didn't get dry after I put it in the fridge over night. I will definitely make it again, and again.
So here it is, if you like to try, our humble, moist Chocolate Fudge Cake.
Ingredients:
1 cup of plain flour
¼ cup of cocoa
3/4 cup of sugar
3 eggs
½ teaspoon of salt
1/4 cup of oil (I used sunflower oil)
1/2 cup of yogurt
1/4 cup chocolate chip (optional)
1/4 cup coarsely chopped roasted cashew (optional)
Directions:
- Preheat your oven to 180C.
- Line a 20x20cm cake tin with baking paper.
- Sift flour and cocoa in a bowl and stir to combine.
- Stir together in other bowl salt, oil and yogurt until blend.
- Whisk eggs and sugar with electric mixer until fluffy.
- Fold in the flour mixture and the yogurt mixture alternately with spatula until well combined.
- Put in the oven and bake for about 20-30 minutes. The time will vary depending on your oven.
- Cook until bamboo skewer comes out clean.
- Once cooked, remove from the oven and allow to cool.
- Get a fork! :)
