Delicious Chocolate Cake with a Fresh Pastry Look
300 grams of flour (2 cups + 2 tablespoons)
100 grams of brown sugar (1/2 sb) (half a glass)
100 grams of sugar (1/2 sb)
120 grams of strained yogurt (1/2 tsp)
120 grams of cream or milk (1/2 tsp)
120 grams dark chocolate (2/3 tsp)
105 grams of butter (7 tablespoons)
70 grams of oil (1/3 sb)
8 grams of baking soda (1/2 teaspoon)
1 teaspoon cinnamon
a pinch of salt
1 pack of cream
185 grams (1 tbsp) chocolate
Mix flour, cocoa, baking soda, cinnamon and salt in a bowl and sift through a sieve.
Heat the cream on the stove, when it is about to boil, add the chocolates, mix until they are completely melted, and after it cools down, add strained yoghurt and vegetable oil and mix.
Beat the butter and brown sugar at room temperature with a mixer for 5-7 minutes until the color becomes light and fluffy, add the eggs one by one and continue whisking, add the chocolate mortar and mix again and pour the mortar into the mold after lubricating the mold.
Bake for 50 minutes in a preheated 160 degree oven, pour the ganache after the cake has cooled completely. (in the ganache it should be completely cooled)