Name: Eggless Chocolate Yogurt Cake (Whole wheat and Butter free) recipe by Namita Tiwari at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 1 cup whole wheat flour (loosely filled); 1 cup powdered sugar; ½ cup thick yogurt; ½ cup Milk; ½ cup boiling water (a tablespoon more if using whole wheat flour); 1/4 cup olive oil; 1/4 cup unsweetened cocoa powder; ¾ teaspoon each baking powder and baking soda; ½ teaspoon vanilla essence; ½ teaspoon salt; Chocolate Sauce Ingredients:-; 2 cups Milk; 4 tablespoons sugar; 4 tablespoons Cocoa Powder; 1 tablespoon butter; ½ teaspoon vanilla essence; One bar of dark chocolate

ABOUT Eggless Chocolate Yogurt Cake (Whole wheat and Butter free) RECIPE

As celebrations in our home are synonymous with cakes, this cake was baked at the request of my daughter on Independence Day. To enjoy the cake with minimal guilt, I added healthy ingredients and omitted butter altogether.

Ingredients Serving: 5

1 cup whole wheat flour (loosely filled)
1 cup powdered sugar
½ cup thick yogurt
½ cup Milk
½ cup boiling water (a tablespoon more if using whole wheat flour)
1/4 cup olive oil
1/4 cup unsweetened cocoa powder
¾ teaspoon each baking powder and baking soda
½ teaspoon vanilla essence
½ teaspoon salt
Chocolate Sauce Ingredients:-
2 cups Milk
4 tablespoons sugar
4 tablespoons Cocoa Powder
1 tablespoon butter
½ teaspoon vanilla essence
One bar of dark chocolate

Instructions

Preheat the oven to 175 degrees Celsius. Grease and line an 8 inch round cake tin.
Mix whole wheat flour, cocoa powder, baking powder, baking soda and salt in a bowl. Take another bowl and mix together the yogurt, sugar, oil and milk. Add the vanilla essence to this mixture.
Mix the dry and wet ingredients together. Add boiling water slowly and blend well, make sure that the batter is quite thin and smooth altogether.
Pour the batter in the cake tin. Bake for 40 minus or check by inserting a toothpick in the centre and check if it comes out clean.
Let it cool 15 min. After this time period, remove and transfer to the wire rack.
Chocolate sauce preparation method: Stir together the ingredients, milk, sugar and cocoa powder to a smooth lump free mixture.
Transfer this mixture to a saucepan and cook over medium heat until it starts boiling.
Once its starts boiling, reduce the heat and cook till it thickens. Make sure to stir constantly.
When it gains a sauce like consistency, turn off the heat and keep aside.
Add the butter and vanilla essence to this sauce and mix well. Leave it to cool down.
Pour cold chocolate sauce over the cake.
With the help of a vegetable peeler, peel out chocolate curls from the bar of dark chocolate which has been kept in the refrigerator.
Keep the chocolate curls in the refrigerator for 15 minutes till the shavings harden.
Sprinkle the chocolate curls on the cake and cut even pieces to serve.

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