Ingredients
The following ingredients have 9 Servings
- 3 eggs, organic free-range, at room temperature
- 150 g beet sugar (or any sugar you like)
- 125 g (1 container) plain yogurt, at room temperature
- 125 g vegetable oil (I used peanut oil)
- 1 tsp vanilla extract
- 100 g spelt flour
- 70 g unsweetened cocoa powder
- 90 g potato starch
- 1/2 tsp cinnamon
- pinch of cardamom
- 16 g baking powder (1 package lievito vanigliato)
- pinch of salt
Instruction
- Preheat the oven to 350°F (180°C).
- In a large bowl, whip eggs and sugar at high speed with a handheld mixer for a couple of minutes, until frothy.
- Slowly add the oil, continuing to mix at medium speed.
- Add the yogurt a little at a time, then the vanilla, and mix at medium speed.
- Finally add the flour, potato starch, cocoa, baking powder, cinnamon, cardamom, and salt, previously sifted together. Stir at low speed until a smooth, lump-free mixture is obtained.
- Transfer the mixture into a 24-inch buttered and floured cake pan (I used a heart-shaped silicone mold, a little small for the batter).
- Bake your cocoa and yogurt cake in the preheated oven for about 35 minutes. Check it with a cake tester or skewer.
- Remove from the oven and let cool on a rack before unmolding.
- Then slice and enjoy!
