4 eggs
½ cup Soya Corn Oil (125 ml)
1 cup whole natural yogurt (170 g)
1 cup sugar (200 g)
1 ½ cup wheat flour (200 g)
1 tablespoon baking powder (10 g)
4 tablespoons Chocolate Powder 50% cocoa (30 g)
In a blender, add the eggs, Soya Corn Oil, yogurt and sugar and blend until smooth.
In a bowl, add the flour and pour the blender mixture over it. Stir with a whisk until you get a smooth dough. Add the yeast, mix and transfer 2/3 of the batter to a greased and floured 18 cm-diameter springform pan.
Add the chocolate powder to the rest of the dough and stir until combined. Pour the chocolate batter over the yogurt batter and, using a barbecue toothpick, gently mix the batter together, without overmixing.
Bake in a preheated oven (180°C) for 30 to 45 minutes - or until a toothpick comes out dry.
Pour out warm and wait for it to cool before serving.
Tips: if you want a touch of cinnamon, grease the pan and sprinkle a mixture of sugar and cinnamon. As well as adding flavor, this helps to form a crust on the sides.
If desired, top with a ganache made from equal parts semi-sweet chocolate and heavy cream (150 g of each). Heat in the microwave every 30 seconds until melted and pour over the cake.
