Mascarpone Cream Frosting Chocolate Yogurt Cake
Convenient moist chocolate cake measured using a standard yogurt cup, topped with mascarpone Greek yogurt frosting and chocolate shavings.
Ingredients
natural yogurt
2 small cup (120 g x2)
sunflower seed oil or light olive oil
2 cup oil per yogurt amount
fine golden caster sugar
4 cup sugar per yogurt amount
large free-range eggs
6
self-rising flour
4½ cup flour per yogurt amount
high-quality cocoa powder
1½ cup cocoa powder per yogurt amount
baking powder
1 tsp
mascarpone cheese (for frosting)
250 g
Greek yogurt (for frosting)
250 g
powdered sugar (adjust to taste)
4 to 5 tbsp
chocolate chips (for garnish)
to taste
Instructions
1
Make Cake Batter
Preheat oven to 170°C. Mix yogurt, oil, sugar and eggs with a hand whisk, then fold in flour, cocoa powder, baking powder and a pinch of salt.
2
Bake the Cake
Pour batter into two prepared cake pans, bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let rest for 5 minutes after removing from oven, unmold and cool completely on a wire rack.
3
Make Mascarpone Frosting
Whisk mascarpone, Greek yogurt and powdered sugar until smooth, set aside.
4
Assemble the Cake
Once the cakes are completely cooled, cut each of the two cakes horizontally into two halves. Place the top half of one cake (cut side up) on a cake stand, spread one quarter of the frosting on it, place the bottom half of that cake (cut side down) on top, then spread another quarter of frosting. Continue with the bottom half of the second cake, repeat spreading frosting, finally cover with the last half of the cake (cut side down), spread the remaining frosting on top. Decorate with chocolate chips.
