Cocoa-Yogurt Cake Recipe
- 2/3 cup plain yogurt
- 6 tablespoons milk
- 1/2 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 4 ounces butter, softened
- 1 cup light brown sugar
- 3 large eggs
- Filling and Frosting
- 2/3 cup soft dried apricots
- 4 tablespoons orange juice
- 2/3 cup heavy cream
- 3 tablespoons maple syrup
- 4 tablespoons apricot jelly
- 8 (1 ounce) squares semisweet chocolate, coarsely chopped
- 1 1/4 cups sour cream
- Garnish
- Chocolate curls (see below)
- Confectioners' sugar
- Preheat oven to 350 degrees F. Grease two 8-inch round cake pans. Dust with flour; tap out excess.
- In a bowl, beat together the yogurt, milk, and lemon juice. In another bowl, sift together the flour, baking powder, baking soda, salt, and cocoa.
- In a large bowl, beat together the butter and brown sugar until pale and fluffy. Gradually beat in the eggs, 1 at a time, beating well after each addition. Alternately fold in the flour and yogurt mixtures.
- Divide the batter evenly between the pans. Bake until a toothpick inserted in the centers comes out clean, 30 minutes. Cool completely in the pans.
- To prepare filling, heat the apricots and orange juice in a saucepan until the apricots swell. Cool completely, then drain.
- Whip the heavy cream until soft peaks form. Slice each cake in half horizontally to make 4 layers.
- Spread the whipped cream over 2 cake layers. Sprinkle with the apricots and maple syrup. Spread the apricot jelly over the remaining 2 cakes. Put one cream-topped cake on a serving plate. Top with a jelly layer, then another cream layer and finally, the remaining jelly layer.
- To prepare the frosting, melt the chocolate in a heatproof bowl set over a pan of simmering water. Fold in the sour cream. Spread over the top and sides of the cake. Garnish with the chocolate curls (see below) and dust with confectioners' sugar.
