If you’re looking for a simple, fluffy cake that’s perfect for breakfast or as a snack, then the Yoghurt chocolate Plum cake is the ideal choice. This recipe stands out for its soft texture, the delicate flavor of yogurt, and the intensity of chocolate chips that melt with every bite. It pairs perfectly with a cup of tea or coffee, but also works as a dessert for a party or as a treat after a long day.
Ingredients:
- 3 eggs
- 200g (7 oz) plain yogurt
- 80ml (1/3 cup) vegetable oil
- 250g (2 cups) all-purpose flour
- 100g (1/2 cup) sugar
- 1 packet (2 tsp) baking powder
- 100g (3.5 oz) chocolate chips
- 1 pinch of salt
How to prepare Yoghurt chocolate Plum cake:
- Prepare the batter: Beat the eggs with sugar until light and fluffy. Add yogurt, oil, and vanilla extract, and continue mixing.
- Incorporate dry ingredients: Sift flour, baking powder, and salt, then gradually add to the liquid mixture, mixing with a spatula or on low speed with a stand mixer.
- Add chocolate chips: Lightly coat the chocolate chips with flour (to prevent sinking) and gently fold them into the mixture.
- Bake the bundt cake: Pour the batter into a greased and floured (or lined with parchment paper) bundt pan. Sprinkle a few chocolate chips on top. Bake in a preheated oven at 350°F (180°C) for about 45-50 minutes (test with a toothpick).
- Cool down: Remove the cake from the oven and let it cool completely before removing from the pan.
Tips:
The Yogurt Chocolate Chip Cake stays soft for up to 4-5 days when stored in an airtight container or wrapped in cling film. You can also freeze it sliced and thaw as needed.
Variations:
- With dried fruits: Add chopped nuts or hazelnuts for a crunchy note.
- Lactose-free: Use plant-based yogurt and replace chocolate chips with lactose-free ones.
- With orange flavor: Add the grated zest of an orange for a fresh taste.
Bon Appétit!
