Thread by @lifesafeast

Here's a simple yet satisfying cake for you to bake today.

Vanilla Yogurt Cake (with a touch of orange if you like) with Chocolate Ganache Frosting

Easy peasy recipe...

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INGREDIENTS

2 cups (about 280 grams) flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup (200 grams) sugar
8 tablespoons (115 grams) unsalted butter, softened to room temperature
3 large eggs

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1 ½ cups (375 ml) natural yogurt, Greek yogurt, sour cream, or 0% fat fromage frais
1 teaspoon vanilla extract
1 teaspoon orange extract or 1 tablespoon Grand Marnier; replace with 1 extra tsp vanilla if omitting

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For the Chocolate Ganache Frosting:

4 ¼ oz (120 g) dark or semisweet chocolate, chopped
½ cup (125 ml) heavy cream
1 tablespoon unsalted butter

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Preheat the oven to 350°F. Butter a 9-inch cake pan. Line the pan with a piece of oven parchment paper cut to size.

In a medium bowl, whisk together the flour, baking powder, baking soda, & salt.

In a large bowl with an electric mixer, cream the sugar & butter on

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medium speed until smooth & fluffy.

Reduce the speed to low, add the eggs one at a time, beating briefly after each addition just to blend.

Add the yogurt, vanilla & orange extract or Grand Marnier, if using, and beat in on low speed, scraping down the sides of the

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bowl as needed.

Add the dry ingredients & blend on low until just incorporated.

Transfer the batter to the prepared pan & bake for about 45 minutes or until set in the center & a toothpick inserted into the center comes out clean. Let cool completely on a rack before

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running a knife around the edges of the pan to loosen and then turning the cake out of the pan. Remove the parchment and cook either top or bottom side up, whichever you want to frost.

While the cake is baking, prepare the Chocolate Ganache Frosting:

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Place the chopped chocolate in a medium heatproof glass or pyrex bowl. Bring the cream & butter together just to the boil in a small saucepan over medium heat; the butter should be melted.

Pour the hot cream/butter over the chocolate & stir carefully until all of the

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chocolate is melted & the mixture is smooth, creamy & blended. Allow to cool, stirring occasionally, until thick enough to spread on the cake; you don’t want it too thin or it will run off the sides of the cake. It should be spreadable in about an hour.

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Transfer the cake to a cake plate. Spread the ganache evenly over the top and sides of the cake with a spatula.

Eat. Share. Enjoy.

#IsolationBaking