Quick cake and delicious made of cocoa and yogurt in 2 bases. A very simple treat that will serve you well for breakfast or snacks. Children will surely adore it. If you do not have cocoa, you can use Nutella in exchange, 2 full Tablespoons are enough. The cake in two colors is irresistibly soft and light when eaten with a fantastic smell and taste, it is even more beautiful when it is made simply and quickly. I believe that you will really like this recipe and that you will make. It looks very beautiful and decorative, except that it is delicious. If you have leftover Custard Cream, it goes phenomenally with this cake, if you want to make it see the recipe here. Follow recipe.
Ingredients: easy, total time:50 min. 15 servings
300 g 00 flour
250 g of sugar
3 large eggs
100 ml of seed oil
150 ml of plain yogurt
100 ml of milk
1 sachet of baking powder/ 10 g
40 g of bitter cocoa
to taste the aroma of vanilla or vanilla seeds
1 sachet of vanilla sugar/10 g
Preparation:
Whisk the eggs with the sugar for a few minutes until the mixture becomes light and fluffy.
Add oil, milk, and yogurt and stir.
Add flavoring, sifted flour and baking powder.
Divide the mixture into 2 equal parts and add cocoa to one part of the dough.
Grease and flour the mold and invariably pour first light dough on the bottom and then dark dough. When you have poured the dark mixture, spin it with a knife and make a shape like the flower in a spiral like petals. This way you make a consistently light mixture and then a dark one and pass it with a knife until you use up the all material.
Bake the cake in a preheated oven at 200 °C for the first 5 minutes on high heat, and then reduce the heat to 170 °C and continue baking for another 35–40 minutes, depend on oven.
Use a toothpick to check if it is ready. If there are traces left on the toothpick, it means that you have to extend the baking for a few minutes. When the cake is ready, leave it to cool, sprinkle with powdered sugar and serve. Buon appetito!
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