Chocolate Cake with Yogurt and Olive Oil

This chocolate cake recipe is from our friend, and exceptional chef, Jennie! The cake is easy to make and delicious! It has quickly become a family favourite. The cake is versatile enough to decorate however you want. Try it with whip and berries, simply sprinkled with powdered sugar, or our favourite, with Chocolate and Peanutbutter Buttercream.

Try our frosting recipes, with a chocolate outside and a peanut butter layer in the middle. It’s a match made in heaven! Find our delicious buttercream recipes here: Whipped Chocolate Buttercream & Peanut Butter Buttercream  

 

Chocolate Cake with Yogurt and Olive Oil
Print Recipe
Chocolate Cake with Yogurt and Olive Oil
Print Recipe
Ingredients
Cake
  • 2 Cup Flour
  • 1 3/4 Cup Sugar
  • 2 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 Tsp Salt
  • 3/4 Cup Dutch Processed Cocoa Powder
  • 1 Cup Donia Farms Grass Fed Plain Yogurt
  • 1/2 Cup olive oil
  • 2 Tsp Vanilla Extract
  • 2 Large Eggs
  • 1 Cup Hot Water
Chocolate Frosting
  • 1 Cup Donia Farms Grass Fed Unsalted Butter Softened to Room Temperature
  • 1 Cup (8 oz) Semi Sweet Chocolate Melted and Cooled to Room Temperature
  • 2 Cups Icing Sugar
  • 1/4 Tsp Salt
  • 1 1/2 Tsp Vanilla
  • 1 - 3 Tbsp Donai Farms 3.25% Grass-Fed Milk
White Chocolate Frosting
  • 1/2 Cup Donia Farms Grass Fed Unsalted Butter Softened to Room Temperature
  • 1/2 Cup (4 Oz) White Chocolate Melted and Cooled to Room Temperature
  • 1 Cup Icing Sugar
  • 1/8 Tsp Salt
  • 1 1/2 Tsp Vanilla
  • 1 - 2 Tsp Donia Farms 3.25% Grass-Fed Milk
Servings:
Instructions
  1. Preheat Oven to 350. Grease two 8" or three 6" cake pans and line the bottoms with parchment or, dust liberally with cocoa.
  2. Sift together the Flour, Sugar, Cocoa, Baking Powder, Baking Soda and Salt.
  3. In a separate bowl mix together the Yogurt, Olive Oil, Eggs and Vanilla.
  4. Slowly pour in the hot water to the wet ingredients. By doing this slowly you will ensure the eggs do not scramble.
  5. Add the wet ingredients to the dry ingredients and mix on medium for 2 - 3 minutes. Note, the batter will be very thin.
  6. Bake for 40 - 45 minutes or until tooth pick comes out clean.
  7. Cool the cakes in the pans for 10 minutes before turning out onto a wire rack.
  8. Decorate as desired. Recommended Toppings: - Fresh Fruit and Whipped Cream - Dusting of sprinkled sugar and strawberries - Chocolate or Vanilla Buttercream
Chocolate Frosting
  1. In a medium bowl, or in the bowl of a stand mixer combine the softened butter, cooled melted chocolate, vanilla, icing sugar and salt. Whip until well combined. Add in milk, one Tbsp at a time until desired consistency. Continue to whip the frosting for 3 minutes or until light and silky smooth.
White Chocolate Frosting
  1. In a medium bowl, or in the bowl of a stand mixer combine the softened butter, cooled melted chocolate, vanilla, icing sugar and salt. Whip until well combined. Add in milk, one Tbsp at a time until desired consistency. Continue to whip the frosting for 3 minutes or until light and silky smooth.

 

We have made this cake so many times, it’s delicious and we always have some beggers 😉 Baking days around the farm are always filled with kids and dogs!

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