This recipe is taken from the 2009 Milk Calendar. Moist, dense and chocolaty to the extreme! Indulge in a piece of this decadent cake for dessert with fresh fruit or as a snack with a café latté.
- Prep: 15 min - 20 min
- Cooking: 1 h - 1 h 10
- 1 cup (250 mL) Milk
- 1 cup (250 mL) cocoa powder
- 1/2 cup (125 mL) plain yogourt (not fat-free)
- 3 cups (750 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 3/4 cup (180 mL) butter softened
- 2 cups (500 mL) sugar
- 4 eggs at room temperature
- 1 tbsp (15 mL) vanilla extract
- 1 cup (250 mL) semisweet chocolate chips
- Icing sugar
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Preheat oven to 350 °F (180 °C). Butter a 10-in (25 cm) Bundt pan or two 9 x 5-in (23 x 13 cm) loaf pans.
In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogourt and set aside.
In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla extract. Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk. Fold in chocolate chips.
Spread into prepared pan, smoothing top. Bake for 60 to 70 min or until a tester inserted in centre comes out with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 min. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.
If using a dark-coloured metal pan, decrease the oven temperature to 325 °F (160 °C) to be sure the cake doesn't get too crusty.
For the Adventurous: Replace half of the chocolate chips with chopped white chocolate or white baking chips. Garnish with a drizzle of melted white or dark chocolate.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 58 mg|