Chocolate yoghurt cake - the sequel!

Rikki

mrbadexample wrote:

No, but I've got another pot of yoghurt so I'll have to make another one soon.

You'll have time tomorrow though?

But No1 son is back at school tonight and No2 son is back at his Dads. I can't eat it all to myself.:eek:

mrbadexample

Rikki wrote:

But No1 son is back at school tonight and No2 son is back at his Dads. I can't eat it all to myself.:eek:

Oh yes you can. (Trust me, I know.)

But you could let **purpleprincess** have a slice.

broomstick27

mrbadexample wrote:

Wow, that's fast!

Anyone had a go at the microwave version yet?

just had a go in the microwave. didnt have a big enough dish so had to halve it and cook each cake for 6mins at 800w. looks like it worked. am going away tomorrow night so as long as i manage to hide it from oh and ds i should actually be able to let it mature and report back on wed

broomie
x

mrbadexample

broomstick27 wrote:

just had a go in the microwave. didnt have a big enough dish so had to halve it and cook each cake for 6mins at 800w. looks like it worked. am going away tomorrow night so as long as i manage to hide it from oh and ds i should actually be able to let it mature and report back on wed

broomie
x

Hide the two halves in separate places - that way if they discover one, they might think that's all there is. :whistle:

Be interested to hear if it's any good though! :cool:

mrs-moneypenny

i spotted this recipie on friday and made one (in the oven) it lasted until last night in foil before getting cut into. Family verdict-wonderful, a really moist chocolatey cake
I must admit i hadnt got cocoa powder but improvised using 3 shakers of chocolate topping that had come in some cappuchino sachets i got a while ago.

thank you for posting such a great rcipice, i will definately make it again

joey-lou

I had to say thanks for the recipe.I made it today for my boyfriend's birthday and it was lush. very rich. I have been off sick and had only got half his presents so i wanted to make him something special. He loved it:T

Sarahjovi

Hi,

I just tried this cake, and it sunk in the middle. I wonder if its because I used too much syrup! Measured with a large table spoon, but didn;t particularly level it off. Or my oven is not hot enough, my oven knob doesn't having markings on it anymore and its a bit of an approximate setting!

Anyone have any suggestions to what might have been the cause... I'm going to try again tomorrow!

Thanks

Sarah

mrbadexample

Sarahjovi wrote:

Hi,

I just tried this cake, and it sunk in the middle. I wonder if its because I used too much syrup! Measured with a large table spoon, but didn;t particularly level it off. Or my oven is not hot enough, my oven knob doesn't having markings on it anymore and its a bit of an approximate setting!

Anyone have any suggestions to what might have been the cause... I'm going to try again tomorrow!

Thanks

Sarah

I don't know. It's hard to guess "level" tablespoons of syrup, so I guess somewhat - I've made three now and they've all turned out well. You did use self-raising flour, didn't you?

Sarahjovi

mrbadexample wrote:

I don't know. It's hard to guess "level" tablespoons of syrup, so I guess somewhat - I've made three now and they've all turned out well. You did use self-raising flour, didn't you?

Yes the cake has risen to twice its un-cooked height, but the middle has sunk. Having now tasted it! the top is quite crusty and tastes like toffee, the rest of the cake is light and crumbly (Very nice). I shall try again, and measure the syrup properly and then try and set the oven temp aswell!

Thanks

Sarah:D

dave.trevena

Great chocolate yoghurt cake recipe, been making a similar one for years, and this is one of my favourites, comes out just like the commercial ginger cake that is sooo nice and sticky, but won't advertise the maker!
Boiled ginger cake

I actually got this recipe from Austria, but it is one of the nicest cakes to make and eat I have come across. Idealy it should not be eaten fresh, but stored, wrapped, for three or four days so as the crust softens and becomes soft and sticky. Try it warmed up through a micro-wave with a liberal helping of clotted cream!

RECIPE

480 gm All-purpose flour
240 gm Butter
600 ml Milk
300 gm Barbados sugar
240 gm Golden syrup
240 gm Black treacle
20 gm Ground ginger
10 gm Ground cinnamon
10 gm Mixed spice
10 gm Bicarbonate of soda
3 Eggs

METHOD
a) Grease and line two 500gm loaf tins with greaseproof paper.
b) Preset oven to a moderate heat (180 C.)
c) Sieve flour, spices and bicarbonate.
d) Rub in the butter.
e) Add the sugar to the milk and bring to the boil, stirring well.
f) Add the black treacle and golden syrup together, bring to the boil.
g) Pour the boiling milk onto the butter/flour mixture, whisking well.
h) Pour the boiling syrup in as well, still whisking well.
i) Beat up the eggs slightly then whisk them into the mixture.
j) Immediately pour into the prepared moulds and place in the oven.
k) Test with a toothpick after 45 mins, it should withdraw clean.
l) Allow to cool out of the tins but still in the greaseproof paper. When cold, wrap well in clingfilm and store for 3/4 days, (if you can ) before consuming.
PS I teach 16 year olds how to cook, and don't they just need it!