Chocolate Cake Without Baking Powder

Name: Chocolate Cake Without Baking Powder
Prep time: 37 s
Cook time: 60 s
Total time: 1 h 40 min
Yield: 1
Ingredients: All purpose flour; Sugar; Chocolate; Eggs; Cocoa; Butter; Yogurt; Bicarbonate of soda

24 Jun 2015

Claudia Concas

Journalist

Difficulty

Medium

Total Time

1H 37MIN

Ingredients

All purpose flour: 200 g, 00-type flour

Sugar: 200 g, granulated

Chocolate: 100 g, dark

Eggs: 4, used whole

Cocoa: 50 g, unsweetened cocoa powder

Butter: 200 g at room temperature

Yogurt: 100 g, full fat

Bicarbonate of soda: 10 g

Looking for new cake recipes without baking powder? Try this easy and delicious chocolate cake without baking powder, a dessert recipe you can't miss.

Preparation

Method

01.

To prepare the chocolate cake without baking powder start creaming the butter and sugar together.

02.

Add the eggs, one at a time, followed by the yogurt.

03.

Incorporate the melted chocolate and, in the meantime, mix the flour, cocoa powder and baking soda together in a separate bowl.

04.

Add the dry ingredients, thoroughly sieved, to the liquid mixture.

05.

If the mixture is too thick, add 50 ml of milk.

06.

Mix everything thoroughly and pour it into a cake tin, previously greased with butter and sprinkled with a little flour.

07.

Bake in the oven at 180°C for approximately 60 minutes: now you can enjoy your chocolate cake without baking powder.

Claudia Concas

24 Jun 2015

Nutritional Insights

The Expert

Born in Milan on a hot summer’s night in July, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her favourite room, and even her parents were not spared her 'enfant terrible' culinary experiments.

As life went by and her passions grew, writing and food became her instinctive impulses. In 2010, Concas enrolled in a chef school, edited the cooking column of a small local newspaper, and attended creative writing seminars to improve her technique and method.

In addition to Fine Dining Lovers, Concas collaborates with other food blogs, as well as curating her own. Her thoughts on food writing are very clear: “The great thing is that you can write with your mouth full”.

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