Make Ahead


February 26, 2021
0 Stars
Photo by Adam Schihab
  • Prep time 1 hour 5 minutes
  • Cook time 25 minutes
  • Serves 2
Author Notes


26 g Callebaut cocoa powder
9 g baking powder
2 g baking soda
1 g salt
6 g red food colouring
200 g unsalted butter
50 g icing sugar
100 g brown sugar
100 g eggs


150 g yoghurt
100 g fresh milk
20 g castor sugar


500 g cream cheese
400 g icing sugar
150 g butter (room temperature)
20 g vanilla essence
10 g lemon zest
10 g lemon juice

Adam Schihab

  • 170 grams T 45 flour ( Or any cake Flour)
  • 9 grams Baking Powder
  • 2 grams Baking soda
  • 1 pint Salt
  • 26 grams Cocoa powder
  • 200 grams Unsalted butter
  • 6 grams Red food coloring
  • 200 grams Unsalted butter
In This Recipe
  1. 1. Butter, Sugars, mix in electric mixer until smooth then whip the eggs slightly add into butter mixture until eggs incorporated into the butter. Note: if this stage eggs and butter split do not worry you can add little bit of the flours
  2. Sift all dry ingredients and set aside once, butter sugar combined well then add sifted items such as: ( cocoa powder, food colouring, flour, Baking powder, and baking soda)
  3. Add Yogurt and milk, vanilla essence and sugar mix together Add all sifted ingredients into butter mixture fold well and speed up the machine for a minute or two. This way you will get fluffy cake.
  4. Place the mixture into baking tin bake it Preheat oven to 350°F (177°C). 15 to 25 minutes
  5. For the frosting: Mix butter and sugar until smooth add vanilla lemon juice Add cream cheese using pedal, combine well, sponge cool it

See what other Food52ers are saying.

0 Reviews