Cocoa and Yoghurt Marble Cake
Indulge your sweet tooth with the irresistible charm of a Cocoa and Yoghurt Marble Cake, a timeless dessert featuring a harmonious blend of rich cocoa and creamy yoghurt. This moist and tender loaf cake is a breeze to make, coming together in just under 20 minutes of prep time, with visually striking swirls of chocolate and vanilla in every slice. The addition of plain yoghurt lends a luscious tang and ensures the cake stays beautifully soft, while a hint of vanilla enhances its classic flavor profile. Perfect as an afternoon tea-time treat or a decadent post-dinner dessert, this marbled masterpiece not only tastes divine but also impresses with its artistic design. Whether you're baking for a special occasion or simply to satisfy your cravings, this easy-to-follow recipe promises stunning results every time.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Granulated sugar
- 150 grams Unsalted butter (softened)
- 200 grams Plain yoghurt
- 3 Large eggs
- 30 grams Cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 2 tablespoons Milk (if needed)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the yoghurt to the wet mixture in three batches, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter in half. In one of the portions, sift in the cocoa powder and gently fold to incorporate. Add up to 2 tablespoons of milk if the cocoa batter is too thick to match the consistency with the plain batter.
Spoon both the plain and cocoa batter into the prepared loaf pan in alternating layers. Use a knife or skewer to swirl the batters together gently, creating a marble effect.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as a delightful tea-time treat or dessert!
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 426.8 g | 155% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 212.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 469 mg | 36% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
