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Prep time
1 hour 5 minutes
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Cook time
25 minutes
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Serves
2
Author Notes
INGREDIENTS:
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
MIX ALL TOGETHER:
150 g yoghurt
100 g fresh milk
20 g castor sugar
CREAM CHEESE FROSTING:
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
Ingredients
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170 grams
T 45 flour ( Or any cake Flour)
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9 grams
Baking Powder
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2 grams
Baking soda
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1 pint
Salt
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26 grams
Cocoa powder
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200 grams
Unsalted butter
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6 grams
Red food coloring
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200 grams
Unsalted butter
Directions
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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
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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)
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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.
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Place the mixture into baking tin bake it Preheat oven to 350°F (177°C). 15 to 25 minutes
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For the frosting:
Mix butter and sugar until smooth add vanilla lemon juice
Add cream cheese using pedal, combine well, sponge cool it
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